J. Kenji López-Alt's Butter-Basted, Pan-Seared Thick-Cut Steaks

food52.com

foxmulders

2 large bone-in T-bone or ribeye steaks (see Kenji's note below)

Kosher salt and freshly ground black pepper

½ cup (120ml) vegetable or canola oil

6 tablespoons (90g) unsalted butter

12 sprigs thyme or rosemary (optional)

1 cup finely sliced shallots (about 2 large; optional)

Directions at food52.com

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