Garlic Butter Pan-Seared Strip Steak

Ingredients:

✅ 1 thick-cut KC Strip or NY Strip steak (1.5 inches thick)
✅ Generous amount of coarse sea salt (and black pepper if you tolerate it)
✅ 1 tbsp tallow or ghee (for searing)
✅ 2-3 tbsp grass-fed butter
✅ 2 cloves garlic, smashed
✅ A sprig of fresh rosemary or thyme (optional, for aromatics)

Instructions:

1. Prep: Take your steak out of the fridge 30 minutes before cooking. Pat it completely dry with paper towels and salt it generously.

2. Sear: Heat your cast-iron skillet over high heat until it's smoking hot. Add the tallow. Carefully lay the steak in the pan. Sear for about 2-3 minutes until a deep brown crust forms.

3. Flip: Flip the steak and sear the other side for 2 minutes. Don't forget to sear the fat cap edge, too!

4. Baste: Drop the heat to medium-low. Add the butter, smashed garlic, and herbs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the melted garlic butter over the steak for about 1-2 minutes.

5. Rest: Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes before slicing. Pour the remaining pan juices over the top.