Pan Seared Steak

Ingredients

• 1 1/2'' to 2'' thick T-bone, rib eye or NY strip steak (avoid tenderloins)
• Salt and pepper
• 1/4 cup canola oil
• 3 Tablespoons butter
• 6 sprigs Thyme or Rosemary (optional)
• 1/2 cup finely sliced shallots

Directions

1. Let steak rest at room temperatures for 45 minutes then pat dry
2. Season both sides with salt and pepper
3. In a cast iron skillet, heat oil just until smoking point
4. Carefully add steak and cook, flipping frequently until a pale golden brown crust starts to develop, about 4 minutes.
5. Add butter and herbs (if using) and continue to flip steak
6. to about 8-10 minutes for a medium doneness
7. If butter starts to smoke, remove pan and reduce heat to medium.
8. Let steak rest about 5 minutes before slicing