Best Way to Cook Flat Iron Steak with Garlic and Butter

Remove the steak from the refrigerator 30 minutes before cooking to reach room temperature. Pat the surface completely dry with paper towels to ensure a proper sear.

Season the steak aggressively on all sides with kosher salt and coarsely cracked black pepper.

Heat a 12-inch cast iron skillet over medium high heat with the avocado oil. Wait 3-4 minutes until the oil is shimmering and just starting to smoke.

Carefully place the steak in the pan, searing undisturbed for 3 to 4 minutes until a deep mahogany crust forms, then flip.

Reduce heat to medium. Add cold butter, smashed garlic, and fresh herbs to the skillet. Tilt the pan and spoon the foaming butter over the steak repeatedly for 2-3 minutes (arrosé technique).

Remove the steak from the pan when the internal temperature reaches 130°F (54°C) for medium-rare. Rest for 10 minutes before slicing against the grain.