MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Butter-Basted, Pan-Seared Thick-Cut Steak
 Categories: Five, Beef, Herbs, Vegetables
      Yield: 2 Servings

      1 lg (24 - 36 oz) bone-in T-bone
           - or ribeye steak *
           Salt & fresh ground pepper
    1/4 c  (60ml) oil
      3 tb (45g) unsalted butter
      6    Sprigs thyme or rosemary
    1/2 c  Fine sliced shallot

  SPECIAL EQUIPMENT: 12" cast iron skillet, instant-read
  thermometer

  Carefully pat steak dry with paper towels. Season
  liberally on all sides, including edges, with salt and
  pepper. If desired, let steak rest at room temperature
  for 45 minutes, or refrigerated, loosely covered, up to
  3 days. *

  In a 12" heavy-bottomed cast iron skillet, heat oil over
  high heat until just beginning to smoke. Carefully add
  steak and cook, flipping frequently, until a pale
  golden-brown crust starts to develop, about 4 minutes
  total.

  Add butter, herbs, and shallot to skillet and continue
  to cook, flipping steak occasionally and basting any
  light spots with foaming butter. If butter begins to
  smoke excessively or steak begins to burn, reduce heat
  to medium. To baste, tilt pan slightly so that butter
  collects by handle. Use a spoon to pick up butter and
  pour it over steak, aiming at light spots.

  Continue flipping and basting until an instant-read
  thermometer inserted into thickest part of tenderloin
  side registers 120-125┬░F/49-52┬░C for medium-rare or
  130┬░F/54┬░C for medium, 8 to 10 minutes total.

  Immediately transfer steak to a large heatproof plate
  and pour pan juices on top. Let rest 5 to 10 minutes.
  Carve and serve.

  * NOTES: This recipe is designed for very large steaks,
  at least one and a half inches thick and weighing 24 to
  32 ounces (700 to 900g) with the bone in. Porterhouse,
  T-bone, ribeye, and New York strip will all work. Avoid
  using tenderloin steaks, as they are likely to overcook.

  For better results, let steaks rest at least 45 minutes
  at room temperature, or up to three days loosely covered
  in the refrigerator, after seasoning in step 1.

  By: J. Kenji L├│pez-Alt

  RECIPE FROM: https://www.seriouseats.com

  Uncle Dirty Dave's Archives

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