1

Pat the steak dry with a paper towel and season generously with kosher salt. Let it rest for 10 minutes while you prepare the other ingredients. Crush the peppercorns using a mortar and pestle or by placing them in a sealed bag and smashing with a rolling pin until coarse and fragrant. Smash one clove of garlic and mince the remaining two. Finely mince the shallot.

2

Heat a skillet (ideally cast iron**) over high heat until very hot. Add avocado oil and place the steak in the pan. Sear for about 3 minutes per side, letting it develop a deep golden crust. (Turn on your vent—it’s going to get smoky!)

3

Reduce the heat to medium, add 1 tablespoon of butter, the smashed garlic clove, and the thyme sprig. Tilt the pan and spoon the melted butter over the steak for about 1 minute. Remove the steak from the pan and let it rest.

4

Remove the garlic and thyme from the pan. Add the remaining 1 tablespoon of butter, minced shallot, and minced garlic. Cook until softened and lightly caramelized. Stir in the crushed peppercorns, then deglaze the pan with white wine, scraping up the browned bits. Let the wine reduce by half.

5

Stir in the cream and simmer until the sauce thickens slightly and coats the back of a spoon.

6

Slice the rested steak, spoon the peppercorn sauce over the top, and garnish with flaky salt if desired. Serve immediately.

7

Notes: Steak Options: You can swap the striploin for a more economical cut like bavette or flank steak—it will still be delicious! Why Cast Iron? Cast iron provides an even, consistent sear and adds a boost of dietary iron to your meal.