well browned and charred in spots, about 30 seconds
longer. Using tongs, place one steak on top of the other,
then stand them on one edge, and hold against the hot
pan to crisp up the fat; continue all the way around the
edges. Transfer to a wire rack set on a rimmed baking
sheet and allow to rest for 5 minutes. Set the pan aside.
When the steaks have rested, add the shallot, garlic, and
herbs to the skillet, increase the heat to high, and cook
until aromatic and lightly smoking, about 30 seconds.
- Pour the hot pan drippings over the steaks. Transfer the
steaks to a large serving plate and transfer the drippings
from the baking sheet to a small warmed pitcher. Serve
immediately, with the pitcher of drippings on the side.