Time: 10 minutes
Yield: 4 servings
Bad weather shouldn't rain on your steak parade! Juicy Stovetop Steak achieves the seemingly impossible: restaurant-quality beef without a grill. The secret comes down to heat and butter. Bringing the stove-top to a smoking-high heat helps the steak cook quickly and evenly, with a wonderful golden-brown jacket. Meanwhile, the butter bastes the savory meat in richness and herbaceous flavor. Juicy Stovetop Steak is a fast and fantastic way to satisfy your steak craving. Your grill might start to sweat with the new competition.
Ingredients• 2 (12-ounce) New York strip or ribeye steaks or 4 (6-ounce) filet mignons, about 1 1/2-inches thick • 1 heaping teaspoon kosher salt • 1/2 teaspoon freshly ground black pepper • 2 tablespoons vegetable oil • 1 tablespoon unsalted butter • 2 sprigs of fresh thyme leaves
Pat the steaks dry with paper towels. Season the steaks with salt and pepper.
Turn on the exhaust fan, open the kitchen windows, and do whatever you can to reduce smoke in the kitchen; this recipe can generate a lot of smoke.
Heat a heavy pan, preferably cast iron or stainless steel over medium-high heat until very hot. To test, flick a few droplets of water onto the pan. If they immediately sizzle and evaporate, it should be hot enough.
Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
Carefully place the steaks in the pan, releasing them away from you to avoid splashing the oil onto you. The oil should sizzle when the steaks are added.
Sear the steaks, allowing them to cook undisturbed until they release easily from the pan and the bottom is a deep brown color, about 3 minutes.
Continue to cook until the steaks reach a medium-rare temperature of 135 degrees F internally, about 3-4 minutes. For medium, cook on the second side for 4-5 minutes, and for well-done, 5-6 minutes.
In the last minute of cooking, add the butter and thyme sprigs to the pan, spooning the melted butter over the top of the steak to baste them.
If slicing the steaks, transfer the steaks to a cutting board and let rest, covered with aluminum foil, for 5-10 minutes. Slice thinly against the grain.
Transfer the steaks to a plate and serve hot.