The food lab better home cooking through science ( PDFDrive ) 369
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NOTES: This recipe is designed for very large bone-in
steaks,atleast1½to2½inchesthickandweighing1½to
2 pounds. Porterhouse, T-bone, rib-eye, and New York
strip will all work well. Do not use tenderloin steaks, as
theyarelikelytoovercook.
Forbestresults,letthesteakrestforatleast45
minutesatroomtemperatureorupto3days,uncovered,
onaracksetinarimmedbakingsheet,intherefrigerator
afterseasoningit.
SERVES2OR3
One1ẵ-to2-poundbone-inT-bone,porterhouse,strip,or
rib-eyesteak,1ẵto2ẵinchesthick
Koshersaltandfreshlygroundblackpepper
ẳcupvegetableorcanolaoil
3tablespoonsunsaltedbutter
6sprigsfreshthymeorrosemary(optional)
2largeshallots,finelysliced(aboutẵcup;optional)
1. Carefully pat the steak dry with paper towels. Season
liberally on all sides (including the edges) with salt and
pepper.
2. Heat the oil in a 12-inch cast-iron skillet over high heat
until just beginning to smoke. Carefully add the steak,
