J. Kenji López-Alt's Butter-Basted, Pan-Seared Thick-CutSteaks
"Forget what you've been taught: flip your steaks often. It leads to a more evenly cooked steak. Recipe adapted slightly from Serious Eats. To get the full 30-minute speed-luxury dinner plan, including arugula salad and squashed potatoes, head to the article here...."
INGREDIENTS
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2 large bone-in T-bone or ribeye steaks (see Kenji's note below)
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Kosher salt and freshly ground black pepper
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1/2 cup (120ml) vegetable or canola oil
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6 tablespoons (90g) unsalted butter
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12 sprigs thyme or rosemary (optional)
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1 cup finely sliced shallots (about 2 large; optional)
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