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American · Main
Pan-Seared Steaks with Thyme and Shallots
Dry-brined rib-eye or strip steaks seared in a smoking pan with constant flipping for an even crust, then basted with butter, thyme and shallots until medium-rare.
- YieldTwo 450 g steaks; serves 4
- Hands-on22 min
- Total1 h 7 min
- Difficulty
Ingredients
- 2boneless or bone-in rib-eye or strip steaks, about 450 g each and 2.5–4 cm thick
- to tastekosher salt and freshly ground black pepper
- 2 tbspvegetable oil
- 30 gunsalted butter
- 4 sprigsfresh thyme
- 2large shallots, thinly sliced
To serve
- 1 tbspDijon mustardoptional
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