Steak with Charred Scallions and Chili Crisp

Remove the steaks from the fridge and let come to room temperature for 30 minutes, and preheat the oven to 400F. Pat the steaks very dry and season generously with salt and pepper on both sides. Heat carbon steel pan over medium heat until very hot but not smoking. Add avocado oil to the pan. Increase heat to medium-high and sear the steaks on both sides until a golden-brown crust forms, 2 minutes per side. Transfer the steaks to the oven and cook until desired doneness, about 5 to 8 minutes depending on how you prefer your steak. (I did about 6 minutes for medium/medium-rare on the larger filet). Remove from the oven and transfer to a cutting board to let rest for 5 minutes. Cut your green onions into 1-inch chunks. Add to the same skillet over medium heat and saute until they begin to soften and get a little bit of a blister on the edges, 4 minutes. Set aside. Slice the steak into thin pieces and lay on a plate. Drizzle with just 1 tbsp tamari and 1 tsp toasted sesame oil. Add chili crisp, to taste. Sprinkle with flakey salt and top with crushed peanuts and cilantro. Serve with a sesame-ginger salad and some steamed rice. Enjoy!