Pan-Seared Steak

Ingrédients

• 2 12-ounce New York strip or rib-eye steaks, about 1 1/2 inches thick
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper (freshly ground)
• 2 tablespoons oil (such as canola or grapeseed)
• 1 tablespoon unsalted butter
• Fresh thyme leaves (optional)

Préparation

1. 1

   Dry steaks: Begin by patting the steaks dry with paper towels to ensure proper searing.

2. 2

   Season the steaks evenly with kosher salt and black pepper.

3. 3

   Heat skillet: Heat a heavy skillet, preferably cast iron, over medium-high heat until very hot.

4. 4

   Add oil: Add the oil to the hot skillet and wait until it shimmers.

5. 5

   Sear: Place the steaks in the skillet carefully to avoid oil splatter. Cook without moving them to create a golden crust, about 3 minutes.

6. 6

   Flip the steaks only once after the bottom side is well-browned and they release easily from the pan. Cook to desired doneness, about 3-4 minutes more for rare to medium-rare.

7. 7

   Baste: In the last minute of cooking, add butter and thyme leaves, if using, to the skillet and baste the steaks.

8. 8

   Rest: Remove the steaks from the skillet. Let the steaks rest for 5-10 minutes covered with foil before slicing against the grain.