Remove steak from fridge at least 30 minutes before cooking. Better 1 hour to get to room temperature.
Generously salt and pepper steak on both sides.
Heat pan over medium heat until smoking hot.
Add a splash of avocado oil or other high smoke point oil, then carefully place steak in pan.
Sear steak 2-4 minutes on each side. Right after turning the steak, add butter, crushed garlic and thyme strings and baste steak with the melted butter.
Remove steak from pan and place on a wooden board to rest 5-10 minutes.
In the meantime prepare salad. Wash and chop romaine lettuce, peel and slice avocado, destalk cilantro, peel and slice red onion and wash tomatoes. Add all salad ingredients to a big salad bowl. Add olive oil and balsamic reduction to everything.
Cut steak against the grain into thick stripes and place on salad. Enjoy!