The food lab better home cooking through science ( PDFDrive ) 368
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Two1-poundbonelessorbone-inrib-eyeorstripsteaks,1
to1½inchesthick
Koshersaltandfreshlygroundblackpepper
2tablespoonsvegetableoil
2tablespoonsunsaltedbutter
4sprigsfreshthyme
2largeshallots,finelysliced(about½cup)
1. Carefully pat the steaks dry with paper towels. Season
generouslywithsaltandpepperonallsides.
2.Heattheoilina12-inchcast-ironorstainlesssteelskillet
over high heat until smoking. Carefully add the steaks
and cook, occasionally flipping them over, until both
sideshavedevelopedalightbrowncrust(iftheoilstarts
to burn or smokes incessantly, reduce the heat to
medium-low),about6minutes.
3. Add the butter, thyme, and shallots to the pan and
continuetocook—reducingheatifsmokingisexcessive
—turningthesteaksfrequently,untiltheyaredeepbrown
onbothsidesandthecenterofthesteaksregisters120°F
for medium-rare, or 130°F for medium, on an instantread thermometer, about 5 minutes longer. Transfer the
steakstoalargeplate,tentwithfoil,andallowtorestfor
5 minutes before slicing in half and serving one halfpoundsteakperperson.
4. Meanwhile, make a pan sauce if you like (see
here–here). Or serve the steaks with a compound butter
(here), Foolproof Béarnaise (here), or Dijon mustard as
desired.
BUTTER-BASTEDPANSEAREDTHICK-CUT
STEAKS
