- 24 hours prior to grilling, tenderize the steak by generously sprinkling salt, pepper, garlic and onion on both sides of the steak. With a fork poke holes into the steak. This allows the salt to penetrate further into the meat. Score the fat with a knife. This will stop the steak fat from curling up as its grilled.
- Bring steak to room temperature prior to placing on the skillet.
- Heat the skillet on high for 2 minutes. Add canola oil to the skillet. Right before the canola oil starts to smoke place the steak in the skillet being mindful of hot oil.
- After 2 minutes flip to sear the other side.
- Check temperature. When the steak reaches 120°F turn down the temperature to low. Add 1 Tablespoon of butter, 1 Tablespoon of dried Thyme or 6 to 7 sprigs of fresh thyme to skillet. Scoop the butter and thyme mixture on the steak until the steak reaches an internal temperature of 125.
- Take the steak off the skillet and let sit for 5-10 minutes. It will continue cooking during this time.
- Internal cooking temperatures: Rare: 120-125°F / Medium-rare: 130-135°F / Medium: 140-145°F / Medium-well: 150-155°F / Well-done: over 160°F