Directions

1. 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.
2. Bring steak to room temperature prior to placing on the skillet.
3. 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.
4. After 2 minutes flip to sear the other side.
5. 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.
6. Take the steak off the skillet and let sit for 5-10 minutes. It will continue cooking during this time.
7. 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