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Name: Butter-Basted, Pan-Seared Thick-Cut Steaks
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 large bone-in T-bone or ribeye steak (see note above); Kosher salt and freshly ground black pepper; 1/4 cup (60ml) vegetable or canola oil; 3 tablespoons (45g) unsalted butter; 6 sprigs thyme or rosemary (optional); 1/2 cup finely sliced shallots (about 1 large optional)

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INGREDIENTS

1 large bone-in T-bone or ribeye steak (see note above)
Kosher salt and freshly ground black pepper
1/4 cup (60ml) vegetable or canola oil
3 tablespoons (45g) unsalted butter
6 sprigs thyme or rosemary (optional)
1/2 cup finely sliced shallots (about 1 large ; optional)

INSTRUCTIONS

Carefully pat steak dry with paper towels. Season liberally on all sides, including edges, with salt and pepper. If desired, let steak rest at room temperature for 45 minutes, or refrigerated, loosely covered, up to 3 days (see note above).

In a 12-inch heavy-bottomed cast iron skillet, heat oil over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total.

Add butter, herbs (if using), and shallot (if using) to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. Continue flipping and basting until an instant-read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium, 8 to 10 minutes total. Immediately transfer steak to a large heatproof plate and pour pan juices on top. Let rest 5 to 10 minutes. Carve and serve.

NOTES

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Butter-Basted, Pan-Seared Thick-Cut Steaks

1 large bone-in T-bone or ribeye steak (see note above)
 Kosher salt and freshly ground black pepper
1/4 cup (60ml) vegetable or canola oil
3 tablespoons (45g) unsalted butter
6 sprigs thyme or rosemary (optional)
1/2 cup finely sliced shallots (about 1 large optional)

2.
In a 12-inch heavy-bottomed cast iron skillet, heat oil over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total.

3.
Add butter, herbs (if using), and shallot (if using) to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. Continue flipping and basting until an instant-read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium, 8 to 10 minutes total. Immediately transfer steak to a large heatproof plate and pour pan juices on top. Let rest 5 to 10 minutes. Carve and serve.

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Nutrition

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Serving Size: 1 (6g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2325.5mg		80 %
Potassium 0.5mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.