Meating
- 2 (12-oz) New York strip or ribeye steaks or 4 (six-oz) 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
- A few sprigs fresh thyme leaves
Ingredients
- To begin, pat the steaks dry with paper towels.
Season the steaks all over with the salt and pepper. - Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel)
over medium-high heat until it's VERY hot.
- Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.
- Carefully set the steaks in the pan, releasing them away from you
so the oil doesn’t splatter in your direction. The oil should sizzle.. - Leave the steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly;
the steaks need a few minutes undisturbed to develop a golden crust.
Flip the steaks when they release easily and the bottom is a deep-brown color,
about 3 minutes. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare.
(For medium, cook 4 to 5 minutes on second side;
for well-done, cook 5 to 6 minutes on second side). - During the last minute of cooking, add the butter and thyme sprigs to the pan with the steaks.
Instruction
- Use real parmesan cheese, which is refrigerated.
- If you like it to be more "saucy",
you may use less than 1 lb. of fettuccine pasta. - Leftover pasta water may be used to thin out pasta sauce.