prep time: 10 minutes
cook time: 26 minutes
total time: 36 minutes (including 10 minutes to rest the steaks)
-2 sirloin steak medallions or filets, 1 1/2-2 inch thick (about 1 lb total)
-1/2 tsp kosher salt, divided
-1/2 tsp freshly cracked black pepper, divided
-1 tbsp ghee (or canola oil, if you prefer)
-2 to 3 cloves of garlic, peeled
-2 tbsp unsalted butter
-sprig of fresh thyme
Preheat the oven to 250F, just in case your steaks are extra thick. They might need to finish in the oven, so it's good to have it ready to go.
Set a cast iron skillet over mid-high heat to get the pan screaming hot. Just leave it to let it heat up until you are ready to sear the steaks.
While the skillet is heating, season the steaks with 1/8 tsp kosher salt and 1/8 tsp freshly cracked pepper on both sides of both steaks, and peeled garlic with the steaks, 1 tbsp ghee/ oil, 2 tbsp butter, and a couple sprigs of thyme together in one place to have all of this handy when ready to cook the steaks. Set aside for now.
The skillet should be screaming hot by now. Add 1 tbsp ghee/oil to the hot skillet and immediately put the steaks in the skillet. Let sear for 4 minutes and then turn over (be sure to time it so you don't overcook). Add 2 tbsp butter, a few cloves of garlic and a couple sprigs of thyme to the skillet and let the steaks sear another 4 minutes while using a spoon to baste the steaks with the seasoned butter in the skillet. Check the internal temperature of the steaks with an instant read thermometer/meat thermometer (we like ours medium rare, 135F and then let them rest. If your steak is not up to temp, transfer to an oven-safe pan, and finish in the oven for 3-5 more minutes, until it reaches desired temp/color. Keep using the thermometer so not to overcook.
When the steaks are ready, remove the steaks to a cutting board to rest for 10 minutes.
Place a steak on a plate, with whichever side you choose. Enjoy!