Pan-Seared Steaks

Step 1

To begin, pat the steaks dry with paper towels.

Step 2

Season the steaks all over with the salt and pepper.

Step 3

Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's VERY hot.

Step 4

Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.

Step 5

Carefully set the steaks in the pan, releasing them away from you so the oil doesn’t splatter in your direction. The oil should sizzle.

Step 6

Leave the steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a golden crust. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. (For medium, cook 4 to 5 minutes on second side; for well-done, cook 5 to 6 minutes on second side).

Step 7

During the last minute of cooking, add the butter and thyme sprigs to the pan with the steaks.

Step 8

If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.