Instructions

• Season the steaks on both sides with salt and Cow Tippin Steak Blend. Do this early in the day or, if time allows, the day before. Hold in the fridge until ready to cook. Before cooking, allow the steaks to sit at room temp for 30 mins to take off the chill.
• Heat a cast iron skillet over medium-high and drizzle in Pure Avocado Oil to coat the bottom. Heat until shimmering and beginning to give off a whisp of smoke. Place the steaks in the skillet and sear on the first side until golden brown. Redistribute the steaks in the pan (don’t flip the steaks yet) to adjust for hot spots and encourage even browning of the steaks. Also, rotate the pan on the burner to allow for even heat distribution. Drizzle in more avocado oil as needed to prevent scorching.
• When the steaks are golden brown on the first side, flip. Add in the butter and smashed garlic. Tip the pan and spoon the butter over the steaks. Continue cooking and basting until the internal temp of the steaks is 135°F. Move the steaks to a plate and proceed with the sauce.
• Lower the heat and add the shallot to the skillet. Drizzle in Avocado Oil if needed to keep things from scorching. Saute the shallot until softened – about 2 minutes. Add in the bourbon and cook until the bourbon is almost completely evaporated. Add in the heavy cream and simmer. Cook until thickened – a spatula should briefly leave a valley in the pan when pulled through. Taste the sauce. Season with salt and pepper.
• Slice the steak against the grain and place on a platter. Spoon the sauce over the steak. Garnish with chopped fresh parsley and thyme.