American Cuisine
Ingredients:
- 1 ½ lb (680 g) Porterhouse or
T-Bone steak, preferably grass-fed.
- 1 tsp kosher salt.
- ½ tsp freshly ground black pepper.
- 4 tbsp (55 g) unsalted butter.
- 2 sprigs of thyme.
Directions:
- Remove the steak from the fridge
about 30 minutes before beginning cooking.
- Preheat the oven to 425˚F/220°C/gas
7.
- Season the steak generously on both
sides with salt and lots of pepper.
- Heat a well-seasoned cast-iron
skillet over medium-high heat until almost smoking.
- Add 2 tbsp of the butter to the
pan.
- When the butter foams, lay the
steak in the pan and watch it sizzle. Let the steak cook, without touching it,
about 4 minutes.
- The steak will contract and should
come away from the pan easily. Flip the steak and continue cooking on the other
side, 4 minutes more.
- Add the remaining 2 tbsp butter and
thyme to the pan and heat until the butter melts and sizzles.
- Tilt the pan so that the butter
pools near the edge of the pan, and, using a large metal spoon, scoop the
flavored butter and pour over the steak, repeating to baste the steak it with
flavor.
- Transfer the pan and steak to the
oven to finish cooking, about 4 minutes for medium-rare, or 6 minutes for
medium.
- Remove steak from the heat and
transfer to a cutting board to rest for 10 minutes.
- Slice the steak against the grain and drizzle over with
the warm thyme butter.