Two 1-pound boneless or bone-in rib-eye or strip steaks, 1
to 1½ inches thick
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
4 sprigs fresh thyme
2 large shallots, finely sliced (about ½ cup)
Carefully pat the steaks dry with paper towels. Season
generously with salt and pepper on all sides.
- Heat the oil in a 12-inch cast-iron or stainless steel skillet
over high heat until smoking. Carefully add the steaks
and cook, occasionally flipping them over, until both
sides have developed a light brown crust (if the oil starts
to burn or smokes incessantly, reduce the heat to
medium-low), about 6 minutes. - Add the butter, thyme, and shallots to the pan and
continue to cook—reducing heat if smoking is excessive
—turning the steaks frequently, until they are deep brown
on both sides and the center of the steaks registers 120°F
for medium-rare, or 130°F for medium, on an instant-
read thermometer, about 5 minutes longer. Transfer the
steaks to a large plate, tent with foil, and allow to rest for
5 minutes before slicing in half and serving one half-
pound steak per person. - Meanwhile, make a pan sauce if you like (see
here–here). Or serve the steaks with a compound butter
(here), Foolproof Béarnaise (here), or Dijon mustard as
desired.