Iron-Skillet Steak with Thyme Butter

Ingredients (for 2):

    •    1 1/2 lb/680 g Porterhouse or T-Bone steak, preferably grass-fed or organic
    •    Kosher salt
    •    Freshly ground black pepper
    •    4 tbsp/55 g unsalted butter
    •    2 sprigs of thyme

Directions:
Remove your steak from the fridge about 30 minutes before you begin 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 tablespoons 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 {admiring your deep golden sear as you do}, and continue cooking on the other side, 4 minutes more.

Add the remaining 2 tablespoons butter and thyme in 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."

Submitted by: Jenie Rainey from E.A.T.