Remove the steaks from the package and put them into a resealable ziplock bag with the steak marinade. Allow the steaks to mariante for 2 hours in the fridge.
1 lbs blade steaks, steak marinade
When ready to cook, remove the steaks from the marinade and pat them thoroughly dry with paper towels. Any excess marinade can cause too much caramelization on the steaks surface so make sure to remove as much of the marinade as possible.
Sprinkle salt on both sides of the steaks and let them rest on a wire rack over a baking sheet for 20 minutes at room temperature.
Preheat a large cast iron pan over medium-high heat until just smoking.
Add the steaks to the dry pan and cook for 3 to 4 minutes to form a crust.
Flip the steaks and immediately add the butter to the pan.
3 tbsp unsalted butter
Smash the garlic and add it to the pan as well.
3 garlic cloves
As the butter melts, using an oven mitt, carefully tilt the pan so the butter pools to one side.
Using a spoon, drizzle the garlicy butter over the steaks to baste them as they finish cooking.
Continue to cook the steaks until they have reached 120 – 125 degrees F with a digital meat thermometer, about 3 to 4 minutes longer.
Transfer the steaks to a clean cutting board.
Rest for 10 minutes before slicing against the grain into thin slices for serving.
Notes
This steak is at its best when the internal steak temperature is served medium-rare, 130 - 135 degrees F.To infuse even more flavor into this steak, place a dollop of homemade compound butter on top as it rests. The butter will melt over the meat, coating in one more layer of luscious umami flavor.