Remove the 800g skirt steak from the refrigerator and let it sit at room temperature for 30 minutes. Pat the steak completely dry with paper towels to ensure proper browning.

Combine 8g fine sea salt, 4g freshly ground black pepper, 4g garlic powder, and 3g smoked paprika in a small bowl. Season the steak generously on both sides, pressing the seasoning mixture firmly into the meat to create an even coating.

Heat a large cast iron skillet over high heat until it begins smoking, about 3 minutes. Add 30ml olive oil and swirl to coat the bottom of the pan.

Place the seasoned steak in the pan without moving it. Let it sear undisturbed for 3 minutes until a dark, caramelized crust forms on the bottom.

Flip the steak to the second side. Immediately add 30g unsalted butter, 4 smashed garlic cloves, and 4 sprigs fresh thyme to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the foaming butter for 2 to 3 minutes.

Remove the steak from the pan when the internal temperature reaches 54°C (130°F) for medium-rare. Transfer to a cutting board and let rest for 5 minutes to allow the juices to redistribute.

Identify the direction of the grain (the visible muscle fiber lines) and slice the steak against the grain into thin strips. Spoon the reserved pan juices and garlic over the sliced steak before serving.