INGREDIENTS

• Thick steak, 1.5-2 inches thick with good marbling

• 1/2 stick Unsalted Challenge Butter

• Handful of garlic cloves

• Sprigs of rosemary

• Sprigs of thyme

• Kosher salt

• Flakey salt

• 4T Avocado oil (or other high smoke point oil)

• Cast iron pan, spoon and 2 racks

COOKING INSTRUCTIONS

Serves 1

1. Prepare the Steak: Season both sides with kosher salt and place on a rack. Dry brine in the fridge overnight (1 hour minimum).

2. Prepare for Cooking the Steak: Gather your Unsalted Challenge Butter, rosemary, thyme and garlic, placing it next to your cast iron.

3. Start Cooking Process: Put cast iron on the stove at high heat. Once the pan starts to smoke, add avocado oil. Add steak starting with fat cap down (see video here for reference). Flipping steak until a nice crust starts to form.

4. Butter Baste the Steak: Drop the heat to medium-high and add Unsalted Challenge Butter (it should be bubbling but not burning). Add garlic, rosemary and thyme, start to spoon the infused butter over the steak. The butter should sizzle and bubble as it hits the steak. Flip frequently, and target the basting on areas of the crust that are lighter. Pull when the steak reaches 115F internal for medium rare. Place on second rack and let it rest for 10 minutes (resting on the rack helps maintain the integrity of the bottom crust). Turn the heat up on the cast iron, heating the remaining butter, herbs and garlic. Top steak with the butter directly prior to serving.

5. Plate: Cut steak against the grain and top with flakey salt. Enjoy!