Slice the bavette into a steak portion, setting aside extra trimmings for later.

Coat the steak with kosher salt, fresh black pepper, and Dad Dust for simple, bold flavor.

Place the Victoria cast iron pan over high heat and add avocado oil. Heat until the surface temperature reaches 400–430°F (204–221°C). Expect smoke, and open a window or turn on fans if needed.

Lay the steak in the hot pan and press it down with a pan weight for full surface contact. Flip every 30 seconds for even crust development. Cook 1–2 minutes per side until the internal temperature is about 122°F (50°C) for medium rare.

Turn off the heat. Add the butter, rosemary, and crushed garlic to the pan. Use the melted butter and garlic mixture as a dipping sauce for the steak rather than finishing it directly in the pan.

Remove the steak and let it rest for 5 minutes.

Warm the pan sauce back up gently before serving, and add a splash of lemon juice for acidity. Avoid burning the butter.

Briefly return the steak to the warm pan to reheat, then slice across the grain into thin strips. Serve with garlic, rosemary, and pan butter.