Ingredients:

  • 1.5 lb skirt steak
  • 1 tbsp Kosher salt
  • 1 tsp coarsely ground black pepper
  • 1 tsp garlic powder
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme

Instructions:

  1. Pat the steak completely dry on all sides using paper towels. Season generously with the salt, pepper, and garlic powder. Note: Salt draws out moisture, so dry it again right before it hits the pan.
  2. Let the meat sit at room temperature for 20–30 minutes. This helps the center cook evenly.
  3. Heat your cast iron skillet over high heat. Add the avocado oil and wait until it shimmers and just starts to smoke.
  4. Carefully lay the steak in the pan. Sear for 3–4 minutes per side without moving the meat until a deep brown crust forms.
  5. Reduce heat to medium high during the final 2 minutes of cooking.
  6. Drop in the butter, smashed garlic, and thyme. Wait until the butter foams.
  7. Tilt the pan and use a large spoon to continuously pour the foaming butter over the steak.
  8. Remove the steak from the pan. Let it rest on a cutting board for 5 minutes.
  9. Slice the steak perpendicular to the grain into thin strips.