How To Cook Steak On The Stovetop - Once Upon a Chef
"Learning how to pan-sear is quick and easy and is the key to building flavor and texture in a steak. It also gives your steaks a restaurant-quality look...."
INGREDIENTS
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2 (12-oz) New York strip or ribeye steaks or 4 (six-oz) filet mignons, about 1-1/2-inches thick
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1 heaping teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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2 tablespoons vegetable oil
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1 tablespoon unsalted butter
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A few sprigs fresh thyme leaves
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