Ingredients:

  • 2 thick-cut Top Sirloin or New York Strip steaks (1.5 to 2 inches thick, approx 12 oz each)
  • 1.5 tsp Kosher Salt
  • 1 tsp Coarse Black Pepper
  • 1 tbsp Avocado Oil
  • 2 cloves Garlic, smashed
  • 1 sprig Fresh Rosemary

Instructions:

  1. Prep the meat. Remove the steaks from the fridge 1 hour before cooking and pat them completely dry with paper towels. Note: Moisture is the enemy of a good sear.
  2. Season heavily. Rub the 1.5 tsp salt and 1 tsp pepper on all sides, including the edges.
  3. Set the stage. Preheat your oven to 250°F and place a wire rack over a rimmed baking sheet.
  4. The slow roast. Place the steaks on the rack and bake until the internal temperature reaches 115°F for medium rare (usually 30-45 minutes).
  5. The crucial rest. Remove the steaks from the oven and let them sit on a plate for 10 minutes. Note: This allows the juices to redistribute so they don't run out when you sear.
  6. Heat the pan. While resting, heat your cast iron skillet over high heat with 1 tbsp avocado oil until the oil is shimmering and just starting to wisp smoke.
  7. The flash sear. Place the steaks in the pan and sear for 60 seconds without moving them.
  8. Add aromatics. Flip the steaks, then immediately drop in the 2 smashed garlic cloves and the rosemary sprig.
  9. Baste briefly. Tilt the pan and spoon the hot, flavored oil over the steaks for another 30-45 seconds until a dark, mahogany crust forms.
  10. Final touch. Remove from the pan immediately and serve; no second rest is needed because we rested them after the oven!