Perfect Pan-Seared Steaks by J. Kenji Lopez | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Perfect Pan-Seared Steaks by J. Kenji Lopez Recipe courtesy of J. Kenji Lopez Serves 2-4 | | Perfect Pan-Seared Steaks Click image to enlarge | Pat the steaks
Ingredients
- 2 bone-in rib-eye, strip, T-bone, or porterhouse steaks, at least l ½ inches (4cm) thick, about I/1 pound (450g) each
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons neutral oil (such as vegetable or canola)
- 2 tablespoons butter
- A few thyme sprigs and sliced shallots (optional)
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