I was home alone for dinner the other night, what a treat!!!! A good time to indulge myself in a thick pan-seared, thyme, butter-basted steak. I followed the directions on Serious Eats. I had a small tenderloin that turned out absolutely perfect.
First salt and pepper both sides of the steak and set aside.
Thinly slice some shallots and brown in the fat of your choice, I usually use a pat of butter with a little olive oil.
Wipe out the pan you cooked the shallots in, add a little oil and get it screaming hot over a medium-high flame.
Add the steak and keep flipping it until a golden-brown crust starts to develop. Add a couple of tablespoons of butter and a few sprigs of thyme, or rosemary. I added thyme, I think even a few leaves of fresh sage would be wonderful. Fried sage leaves are great.
Very carefully tip the pan so the butter collects toward the side of the pan. Keep basting and flipping the steak until your desired doneness is achieved.
Using an instant-read thermometer inserted in the thickest part of the steak, the temperature should read 120-125*F for medium-rare and 130* for medium
Add the cooked shallots back to the pan right before serving. Drizzle the perfect steak with the butter, thyme, and shallots. Enjoy
Now, I'm not_that_selfish that I wait for everyone else to have other plans so I can have a perfectly prepared steak, I have prepared steak for everyone in the past, but only twice. The first time some asked for their steaks well-done. O.K. even though well-done steak goes against the grain, (no pun intended) I understand that's just how they like their meat served, after a mild protest from me I accommodated them. The next time I prepared, actually grilled, steaks for everyone a couple more wanted well-done, o.k. I was getting used to that by now, but when one of the well-done diners asked for ketchup, I could hardly keep my composure (and you know who you are). Ergo, no more steak for you.
K my little tangent is over, for now.
I hope you try cooking your next steak this way, I think you'll love it.
And that's that!