Prep

1. Gather your ingredients - your steak should be at room temperature.
2. Prep your shallot by cutting off both ends, cutting in half, removing the peels, then cutting each half in half.
3. Generously season both sides of your steak with salt and pepper from about 10 inches away.
4. Prepare your garnish - pick cilantro off of stems & thinly slice your scallion.

Cook

1. Add a drizzle of olive oil to a carbon steel pan and turn the heat to high.
2. Once the pan is hot add in your steaks.
3. After about 90 seconds, flip your steaks.
4. After 30 seconds, add in your butter, garlic, and shallots and baste the steaks. Allow them to continue cooking while basting for an additional 90 seconds. Timing will vary based on cook preference & thickness of steaks.
5. Remove steaks from the pan and allow to rest for 5 minutes.
6. Meanwhile put the pan with the garlic and shallots back on to medium - high heat and allow to cook until shallots are translucent and garlic is golden brown.
7. Place the cooked garlic and shallots on a cutting board, and pour the butter into the rice.
8. Add a drizzle of sesame oil to the rice and gently fluff the rice to combine.
9. Mince the cooked shallot and garlic and add to the rice gently folding to combine.
10. Slice your steak across the grain.