Ingredients:

  • 4 Halibut Steaks (approx. 170g / 6oz each, 1-inch thick)
  • 2 tbsp Whole Black Peppercorns, coarsely cracked
  • 1 tsp Flaky Sea Salt
  • 2 tbsp Avocado oil or Grapeseed oil
  • 3 tbsp Unsalted Butter
  • 2 cloves Garlic, smashed
  • 2 sprigs Fresh Thyme
  • 1/2 Lemon, juiced

Instructions:

  1. Pat the halibut steaks completely dry with paper towels. Season with flaky sea salt and press the cracked peppercorns firmly into both sides of the fish to create a dense layer. Let the steaks sit at room temperature for 10 minutes to ensure even cooking.
  2. Heat a large cast-iron skillet over medium-high heat with the high-smoke point oil. Once shimmering, lay the steaks in the pan and sear undisturbed for 3-4 minutes until a deep, mahogany-colored crust forms and the fish releases naturally.
  3. Flip the steaks and immediately add the butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan and spoon the foaming butter over the fish continuously for another 3 minutes. Remove from heat when the internal temperature reaches 130°F (54°C) and finish with lemon juice.