Ingredients:

  • Two (2) Sirloin Steaks (approx. 1 to 1.5 inches thick) – 450g total weight
  • 1 Tablespoon Coarse Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons High-Heat Cooking Oil (Grapeseed, Avocado, or refined Sunflower oil)
  • 3 Tablespoons Unsalted Butter, cut into three cubes
  • 2 large cloves Garlic, lightly smashed
  • 3 Sprigs Fresh Thyme

Instructions:

  1. Thoroughly pat the steaks dry with kitchen roll. Season heavily all over with the coarse salt (dry brine). Place the steaks on a wire rack over a baking tray and chill for at least 30 minutes, or up to 4 hours.
  2. Remove the steaks from the fridge 30–40 minutes before cooking to allow them to temper. Pat them dry again just before cooking.
  3. Immediately before searing, generously season the steaks with the black pepper.
  4. Place a heavy-bottomed skillet (cast iron recommended) over high heat. Add the high-heat oil. Wait until the oil is shimmering and just about to smoke.
  5. Carefully place the steaks in the hot oil. Cook undisturbed for 2 to 3 minutes until a deep, dark brown crust forms. Flip the steaks and cook for another 2 minutes on the second side.
  6. Reduce the heat to medium-low. Add the butter, smashed garlic, and thyme sprigs to the pan.
  7. As the butter melts and foams, tilt the pan slightly. Continuously scoop the melted butter and aromatic foam and pour it over the steak for 60 to 90 seconds, turning the steak every 30 seconds during basting.
  8. Insert an instant-read thermometer horizontally into the thickest part of the steak. Remove the steak from the pan when it reaches 130°F (54°C) for a perfect medium-rare finish, allowing carryover cooking to reach 135°F (57°C).
  9. Immediately remove the steaks from the pan and place them back on the wire rack. Pour any remaining basting butter from the pan over the steaks.
  10. Allow the steaks to rest uncovered for 8 to 10 minutes before slicing or serving whole. Drizzle with any accumulated resting juices.