Ingredients:

  • 1½ lb (680 g) thin-cut sirloin or flank steak, about ½ inch (1.25 cm) thick, cut into 4 portions
  • ¾ teaspoon (4 g) kosher salt
  • ½ teaspoon (1 g) freshly ground black pepper
  • 1 tablespoon (15 ml) high-smoke-point oil, such as avocado or canola
  • 2 tablespoons (28 g) unsalted butter, softened
  • 3 cloves garlic (9 g), finely minced
  • 1 teaspoon (1 g) fresh thyme leaves
  • 1 tablespoon (4 g) fresh parsley, finely chopped
  • 1 teaspoon (5 ml) fresh lemon juice
  • ¼ cup (10 g) packed fresh parsley, finely chopped (optional green herb sauce)
  • 1 tablespoon (3 g) fresh chives, finely snipped (optional green herb sauce)
  • 2 tablespoons (30 ml) extra-virgin olive oil (optional green herb sauce)
  • 1 teaspoon (5 ml) red wine vinegar (optional green herb sauce)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Pat the steaks dry on all sides with paper towels.
  2. Season both sides of the steaks with the salt and pepper. Set them on a plate and let them rest for 15 minutes.
  3. Mash the softened butter with the garlic, thyme, parsley, and lemon juice in a small bowl until evenly speckled. Set aside.
  4. Optional: stir the parsley, chives, olive oil, red wine vinegar, and red pepper flakes together in a small bowl. Set aside.
  5. Preheat a 12-inch heavy skillet over medium-high heat for 2 to 3 minutes, until a drop of water sizzles and evaporates at once, then add the oil.
  6. Add the oil and steaks to the pan in a single layer, leaving space between them.
  7. Sear for 1½ to 2 minutes without moving them. Flip once with tongs.
  8. Cook the second side for 1½ to 2 minutes, until the crust is deep brown. Beef steaks are done at 145°F (63°C) internal temperature.
  9. Lower the heat to medium. Add the garlic-herb butter to the pan and let it melt and foam.
  10. Spoon the butter over the steaks for 30 seconds.
  11. Transfer the steaks to a plate and rest them for 3 minutes before serving.
  12. Serve the steaks with the green herb sauce spooned over, if using.