4Season the steaks generously with salt and pepper.
5Season the steaks generously with salt and pepper.
6Season the steaks generously with salt and pepper.
7Heat a heavy pan over medium-high heat until very hot.
8Heat a heavy pan over medium-high heat until very hot.
9Heat a heavy pan over medium-high heat until very hot.
10Add oil to the pan and heat until it shimmers.
11Add oil to the pan and heat until it shimmers.
12Add oil to the pan and heat until it shimmers.
13Carefully place the steaks in the pan; they should sizzle.
14Carefully place the steaks in the pan; they should sizzle.
15Carefully place the steaks in the pan; they should sizzle.
16Leave the steaks undisturbed for about 3 minutes to develop a brown crust, then flip.
17Leave the steaks undisturbed for about 3 minutes to develop a brown crust, then flip.
18Leave the steaks undisturbed for about 3 minutes to develop a brown crust, then flip.
19Cook for another 3-4 minutes (or more, depending on desired doneness).
20Cook for another 3-4 minutes (or more, depending on desired doneness).
21Cook for another 3-4 minutes (or more, depending on desired doneness).
22Add butter and thyme sprigs during the last minute of cooking.
23Add butter and thyme sprigs during the last minute of cooking.
24Add butter and thyme sprigs during the last minute of cooking.
25Transfer steaks to plates and serve hot, or let rest, covered, for 5-10 minutes before slicing against the grain
26Transfer steaks to plates and serve hot, or let rest, covered, for 5-10 minutes before slicing against the grain
27Transfer steaks to plates and serve hot, or let rest, covered, for 5-10 minutes before slicing against the grain
Ingredients
2 (12-oz) New York strip or ribeye steaks or filet mignons
2 (12-oz) New York strip or ribeye steaks or filet mignons
2 (12-oz) New York strip or ribeye steaks or filet mignons
1 heaping teaspoon kosher salt
1 heaping teaspoon kosher salt
1 heaping teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
0.5 teaspoon freshly ground black pepper
0.5 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 tablespoon unsalted butter
1 tablespoon unsalted butter
1 few sprigs fresh thyme leaves
1 few sprigs fresh thyme leaves
1 few sprigs fresh thyme leaves
Equipment
heavy pancast iron or stainless steel pan
Tips
Pat the steaks dry with paper towels before seasoning.
Use a very hot pan to achieve a good sear.
Avoid moving the steaks around too much while searing.
Add butter and thyme during the last minute of cooking for extra flavor.
Let the steaks rest for 5-10 minutes before slicing to retain juices.
For well-done steaks, cook 5 to 6 minutes on the second side. For medium, cook 4 to 5 minutes on second side; for rare to medium-rare, cook 3 to 4 minutes on second side