about 1 minute. Flip the steaks with tongs and cook on
the second side until crusty, about 1 minute longer. If the
oil and butter are beginning to burn or smoke too
heavily, reduce the heat. Flip the steaks onto one of their
sides and cook, turning occasionally, until browned all
over, about 1 minute longer. Transfer the steaks to a
cutting board, tent with foil, and let rest for 5 minutes.
- Serve the steaks with a pan sauce (see here–here),
compound butter (here), Foolproof Béarnaise (here), or
Dijon mustard as desired.
