Prepare and season the steaks. About 30 minutes before cooking, take your steaks out of the fridge and let them come up to room temperature on a plate. Pat them thoroughly dry with kitchen paper — this is essential. Season generously on all sides with the flaky salt and black pepper. The surface should look speckled and feel slightly tacky, not wet.

Heat the pan until it’s smoking. Place a heavy-based frying pan or cast-iron skillet over high heat for a full 3–4 minutes. Add the avocado oil and swirl to coat the base. The oil should be shimmering and just beginning to send up wisps of smoke — this is your cue that the pan is ready.

Sear the first side. Carefully lay the steaks into the hot pan, making sure they aren’t touching each other. You should hear a loud, aggressive sizzle immediately. Leave them undisturbed for 3–4 minutes. The bottom edge will turn a deep mahogany brown, and the steak will release easily from the pan when it’s ready to flip.

Flip and add the butter. Using tongs, flip each steak over. The cooked side should be a rich, crusty brown with visible charred specks. Immediately reduce the heat to medium-low. Add the butter slices, smashed garlic, and herb sprigs to the pan. As the butter melts, it will foam and turn a light hazelnut colour.

Baste the steaks. Tilt the pan slightly so the butter pools at one edge. Using a large spoon, continuously scoop the foaming butter over the tops of the steaks. Do this for 2–3 minutes. The butter will become fragrant and smell nutty, and the garlic will soften and turn golden. The steaks should feel springy when pressed with a finger — this indicates medium-rare.

Check the internal temperature. Insert a meat thermometer into the thickest part of a steak. For medium-rare, you’re looking for 52°C. For medium, aim for 57°C. The temperature will rise by about 3°C during resting, so remove the steaks from the pan a few degrees below your target.

Rest the steaks. Transfer the steaks to a clean cutting board or plate. Pour the pan juices and any remaining butter over the top. Loosely tent with foil and let them rest for a full 10 minutes. Do not skip this — the juices need time to redistribute evenly through the meat, or they will run out onto the plate as soon as you cut into them.

Slice and serve (or prep for storage). For immediate serving, slice against the grain into 1cm thick strips. The interior should be a uniform rosy pink from edge to edge. For meal prep, let the whole steaks cool completely at room temperature (about 30 minutes) before wrapping.