Pan-Seared Steak with Caper Butter Sauce & Dry Sherry

1. Season the Steaks

Allow your steaks to sit out on the counter for at least 30 minutes before cooking to allow them to come up to room temperature. This will help them cook more quickly. Season your steak a few hours ahead, or right before cooking to ensure there is no moisture on the surface, which will give them a better crust.

2. Cook the Steak

Preheat a heavy pan or cast-iron skillet over medium-high heat and add avocado oil. When the oil is shimmering and just begins to smoke, add the steak. Sear for about 2 minutes, then flip and sear the other side for an additional 2 minutes. Repeat this process a few times depending on the size of the steak. It's important to control the heat here, larger steaks will take longer to cook, so you should use a lower heat while thinner steaks will cook faster so they require a much higher heat to develop browning before they overcook. Adjust the heat as needed based on the size of your steak and desired doneness. Once the steak reaches an internal temperature of 52-54°C (125-130°F), transfer it to a rack over a sheet tray to rest. Rest for at least 10 minutes, or up to 20 for a thicker steak. Resting allows the juices to redistribute throughout the steak.

3. Sweat Aromatics

While the steak is resting, prepare the sauce. If there's too much fat in the pan, drain it off, leaving just enough to sweat the shallots. Add the shallots to the pan with a pinch of salt over low-medium heat and cook until softened and fragrant.

4. Deglaze and Reduce

Add the dry sherry to the pan and reduce by about 80%.

5. Finishing Ingredients

Start adding the butter, a cube at a time, stirring continuously to create an emulsion. Once all the butter is incorporated, add the capers and a squeeze of lemon juice. Stir well and taste for seasoning.

6. Serve

By now, the steak should be rested. If needed, slightly reheat in a hot oven or in the pan with the sauce. Slice the steak and serve with the caper butter sauce.