Garlic Butter Steak with Avocado Tomato Salad

Instructions

Step 1: Pat your steaks dry with paper towels and season both sides generously with salt and black pepper.

Step 2: Heat olive oil in a cast iron skillet over medium-high heat until it shimmers, about 2 minutes.

Step 3: Carefully place steaks in the hot skillet and sear for 4-5 minutes per side for medium-rare, adjusting time based on thickness and your preferred doneness.

Step 4: In the final minute of cooking, add butter and minced garlic to the pan, tilting the skillet to baste the steaks with the melted garlic butter.

Step 5: Remove steaks from heat and let rest for 3-5 minutes, then garnish with fresh parsley.

Step 6: While steaks rest, combine sliced avocado, halved cherry tomatoes, and red onion in a bowl.

Step 7: Drizzle the salad with olive oil and lemon juice, then season lightly with salt, pepper, and fresh parsley.

Step 8: Plate the steaks and arrange the avocado tomato salad alongside. Serve immediately.

Storage and Reheating Tips

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Keep the salad separate to prevent it from becoming soggy.

Reheat steak gently in a 300°F oven for 10 minutes to restore its tenderness. Avoid the microwave, as it can toughen the meat.

The avocado salad is best enjoyed fresh, but you can prepare the tomatoes and onions ahead and assemble with avocado just before serving.