Ingredients:

  • 1 lb thin-cut top sirloin steak (approx. 1/2 inch thick)
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp dried oregano
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Remove the 1 lb thin cut top sirloin from the fridge 15 minutes before cooking. Note: This takes the chill off for a more even sear.
  2. Pat the steak bone dry with paper towels until the surface looks matte.
  3. Sprinkle 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano over both sides.
  4. Add 1 tbsp avocado oil to the skillet and heat over high until the first wisps of smoke appear.
  5. Lay the steaks in the pan away from you until you hear a violent, consistent sizzle.
  6. Cook for 2 minutes, then flip until a dark, mahogany crust has formed.
  7. Reduce heat to medium high and add 3 tbsp unsalted butter and 3 cloves minced garlic.
  8. Tilt the pan and spoon the foaming garlic butter over the meat for 1 minute until the aroma is fragrant and nutty.
  9. Throw in 1 tbsp fresh parsley and remove from heat immediately.
  10. Transfer to a warm plate for 3 minutes until the juices settle and the fibers relax.