Garlic-Roasted Steaks

– 2 (12-oz) New York strip or ribeye steaks or 4 (6-oz) filet mignons, about 1½ inches thick – 1 heaping teaspoon kosher salt – ½ teaspoon freshly ground black pepper

Ingredient

– 2 tablespoons vegetable oil – 1 tablespoon unsalted butter – A few sprigs fresh thyme leave

To start, blot the steaks dry using paper towels.

Instruction

Season the steaks evenly with salt and pepper.

Turn on your exhaust fan and place a heavy pan (ideally cast iron or stainless steel) over medium-high heat until it is extremely hot.

Heat the oil in the pan until it shimmers and moves easily about. Carefully place the steaks in the pan, releasing them away from you so that the oil does not splash on you. The oil should sizzle.

Leave the steaks alone. Avoid the urge to peek, fiddle, or flip the steaks frequently; they require a few minutes of rest to produce a golden crust. Flip the steaks when they release easily and the bottom is a deep brown hue, which should take around 3 minutes.

Cook the steaks for another 3 to 4 minutes on the second side until rare to medium-rare.

In the final minute of cooking, add the butter and thyme sprigs to the pan with the steaks. If you're serving the steaks unsliced, place them on plates and serve hot. If you intend to slice the steaks, place them on a cutting board and cover with aluminum foil for 5 to 10 minutes before slicing thinly against the grain.