- One large T-bone steak, one-inch thick
- Three tablespoons unsalted butter
- ½ cup shallots, finely sliced
- ¼ cup canola oil
- Black pepper, freshly ground
- Kosher salt
- Thyme sprigs
Dry the steaks and season generously with pepper and salt. Let the steak rest for about 40 minutes.
Place a large and heavy-bottomed cast-iron over high heat, and add oil. Once the oil starts to emit smoke, gently add the steak.
Sear the steak for two minutes and flip and repeat for another two minutes. Make sure both sides turn golden-brown.
Add the butter and herbs to the hot skillet and stir around the steak. Then, lower the heat to medium and flip the steak occasionally as it cooks in the butter. Tilt the pan to collect the butter at the corner, scoop and baste the meat with it.
Baste, flip and cook until the desired doneness is reached. Check for the internal temperature with a meat thermometer. You want 125F for rare (one to two minutes) or 130F for medium-rare (two to three minutes). Medium reaches140F (three to four minutes), 150F is for medium-well (four to five minutes), and 155F for well-done (five to six minutes).
Take the steak down, drizzle the pan juices on it and let it rest for 10 minutes in a heatproof container. Then, carve and serve as you please.
More ideas can be found in this video.