Ingredients
1 | (450 g) rib-eye steak, about 1½ inches thick |
6 g | kosher salt |
42 g | vegetable oil |
pepper | |
56 g | unsalted butter |
30 g | shallot (1 large shallot), peeled and quartered lengthwise (root end attached) |
10 g | garlic (2 cloves), peeled |
3 g | fresh thyme sprigs (5 sprigs) |
1 (1-pound) rib-eye steak, about 1½ inches thick |
2 teaspoons kosher salt |
3 tablespoons vegetable oil |
pepper |
4 tablespoons unsalted butter |
1 large shallot, peeled and quartered lengthwise (root end attached) |
2 garlic cloves, peeled |
5 sprigs fresh thyme |
Essential Equipment
- 10-Inch Stainless Steel or Cast Iron Skillet
- Large Metal Dinner Spoon
- Digital Kitchen Scale
Instructions
- 1 (450 g) rib-eye steak, about 1½ inches thick
- 6 g kosher salt
- 42 g vegetable oil
- Pepper
- 56 g unsalted butter
- 30 g shallot (1 large shallot), peeled and quartered lengthwise (root end attached)
- 10 g garlic (2 cloves), peeled
- 3g fresh thyme sprigs (5 sprigs)
- Remove skillet from heat and transfer steak to cutting board; let steak rest for 10 minutes. Discard aromatics from pan and transfer butter mixture to small bowl. Slice steak crosswise ½ inch thick. Serve immediately with butter mixture.
Instructions
- 1 (1-pound) rib-eye steak, about 1½ inches thick
- 2 teaspoons kosher salt
- 3 tablespoons vegetable oil
- Pepper
- 4 tablespoons unsalted butter
- 1 large shallot, peeled and quartered lengthwise (root end attached)
- 2 garlic cloves, peeled
- 5 sprigs fresh thyme
- Remove skillet from heat and transfer steak to cutting board; let steak rest for 10 minutes. Discard aromatics from pan and transfer butter mixture to small bowl. Slice steak crosswise ½ inch thick. Serve immediately with butter mixture.