INGREDIENTS

• 1 large Porterhouse or bone-in T-bone steak
• Kosher salt and freshly ground black pepper
• 1/4 c vegetable or canola oil
• 3 Tbsp unsalted butter
• 6 sprigs thyme or rosemary or other hearty herbs like bay leaf or savory
• 1 large shallot, peeled and sliced

HOW TO MAKE IT

1. Pat the steak dry with paper towels and generously season all sides of the meat, including the edges, with salt and pepper. Let steak rest at room temperature for 30 to 45 minutes
2. In a 12-inch heavy-bottomed Staub skillet, heat oil over high heat until just beginning to smoke. Carefully add steak and cook, sear until a pale golden-brown crust starts to develop, about 2 to 4 minutes. Flip and repeat on the other side.
3. Add butter, herbs (if using), and shallot (if using) to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt pan slightly so that butter collects near the handle. Use a large-bellied spoon to pick up butter and pour it over the steak’s surface.
4. Continue flipping and basting until an instant-read thermometer inserted into the thickest part of tenderloin side registers 120˚ to 125°F for medium-rare or 130°F for medium, 8 to 10 minutes total.
5. Transfer steak to a large cutting board and let rest 10 minutes, reserving the pan juices. Slice against the grain and serve directly from the pan with the juices. Season to taste with salt and pepper.