SERVES 2 OR 3
One 1½- to 2-pound bone-in T-bone, porterhouse, strip, or
rib-eye steak, 1½ to 2½ inches thick
Kosher salt and freshly ground black pepper
¼ cup vegetable or canola oil
3 tablespoons unsalted butter
6 sprigs fresh thyme or rosemary (optional)
2 large shallots, finely sliced (about ½ cup; optional)
- Carefully pat the steak dry with paper towels. Season
liberally on all sides (including the edges) with salt and
pepper. - Heat the oil in a 12-inch cast-iron skillet over high heat
until just beginning to smoke. Carefully add the steak,