reduce the heat to medium-high, and cook, flipping the
meat frequently, until a pale golden brown crust starts to
develop, about 4 minutes.
Add the butter and herbs and shallots, if using, to the
skillet and continue to cook, flipping the steak
occasionally and basting it with the foaming butter,
shallots, and thyme until an instant-read thermometer
inserted into thickest part of the steak, away from the
bone, registers 120°F for medium-rare, or 130°F for
medium, 4 to 8 minutes longer. To baste, tilt the pan
slightly so that butter collects by the handle and use a
spoon to pick up the butter, and pour it over the steak,
aiming at the light spots. If the butter begins to smoke
excessively or the steak begins to burn, reduce the heat to
medium. When the steak is done, transfer it to a rack set
in a rimmed baking sheet. Let rest for 5 to 10 minutes.
Reheat pan drippings until smoking, and pour over steak
to re-crisp.
- Carve the steak and serve.