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Author: Kenji Lopez-Alt (41 Articles)

J. Kenji Lopez-Alt is a contributing editor for Cooks Illustrated Magazine, runs a private chef business, KA Cuisine, and writes a weekly column on burgers and food science for SeriousEats.com. He is also an occasional co-host of America's Test Kitchen . Kenji holds a BS from MIT and lives with his wife in Harlem.

Note: Want to know why it’s important to rest your steak? Check it out here.

- Serves 4 -

This recipe is for steaks about 1 1/2-inches to 1 3/4-inches thick. If using filet mignon (tenderloin), the best way to guarantee the right size is to buy a single 2-pound, center-cut filet and portion it yourself into 4 steaks, gently flattening each one to the right thickness. For strip steaks or rib-eyes, buy two individual 1 1/2-inch to 1 3/4-inch thick steaks at around 1-pound each and cut each in half crosswise to form four even steaks.

Ingredients

For the Steak
4 steaks, 1 1/2 to 1 3/4 inches thick, about 8-ounces each (see note above)
kosher salt
freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon butter
4 sprigs thyme
1 shallot, sliced thin

For the pan sauce (optional)
1 shallot, finely minced
1 cup low-sodium chicken broth
1 cup dry red wine
1 tablespoon dijon mustard
1 tablespoon minced parsley
2 tablespoons unsalted butter
1 teaspoon lemon juice
salt and pepper to taste

Procedure

1. Season steaks generously on all surfaces with kosher salt and black pepper. Add vegetable oil to 12-inch, heavy-bottomed cast iron or stainless steel skillet. Heat over high heat until oil just begins to smoke. Add steaks to pan, and cook without moving until deep golden-brown crust develops on first side, three to four minutes. Flip steaks over.

2. Add butter, thyme sprigs, and shallots to pan. Turn heat down to medium-high. Continue to cook, occasionally basting steaks by tilting pan towards you and spooning hot fat over surface of steaks. If steaks start to become too dark, turn lower heat. Continue to cook until instant-read thermometer inserted in to center of steak registers 125°F for medium-rare (between three and seven minutes, depending on how powerful your range is). Remove steaks from pan, place on rack set in rimmed baking sheet, pour fat, shallots, and thyme from pan over steaks, tent loosely with aluminum foil, and allow to rest for until center of steak cools to 120 degrees (about ten minutes). Meanwhile, make pan sauce if desired.

3. FOR THE SAUCE: While steak is resting, Add shallot to pan and cook using pan’s residual heat, stirring frequently, until softened, about 30 seconds. Add broth, wine, mustard, and stir to combine. Simmer over high-heat until reduced to about 1/3 of a cup, 4-5 minutes. Off heat, whisk in parsley, butter, and lemon juice. Adjust seasoning. Pour over rested steaks and serve.