Pan-Seared Shallot and Thyme Butter-Basted Steak

5 min prep

15 min cooking

Serves 2

Difficulty 2/5

This steak gets cooked entirely on the stove top using the time-tested method of basting with a generous amount of butter (so worth it!) that results in a wonderful golden-brown crust. Nonstick skillets do not brown steak as well, so be sure to use a cast-iron or heavy stainless steel skillet. This steak is also known as a Porterhouse Grilling Steak and it has the same type of bone you find in a T-bone Steak.

1. Pat steak dry with a paper towel and season all over with ¾ tsp (4 mL) salt and pepper. 2. Heat a 9-inch (23 cm) cast-iron skillet or shallow heavy-bottomed stainless skillet over medium heat. Add butter, shallots and thyme, cook for 1 to 2 minutes or until butter is melted and starting to sizzle. 3. Push shallots and thyme to one side of pan; add steak. Cook, basting steak all over with butter often, for 4 to 5 minutes, or until steak is browned and releases easily from pan. Flip over and cook for 4 to 5 minutes more for 1 inch (2.5 cm) thick steak, or until nicely browned and digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). 4. Transfer steak to a cutting board and let rest for 5 minutes. Reserve pan drippings; keep warm. Discard shallots and thyme. 5. Carve meat from bone, then across the grain into slices. Arrange steak and bone on a warmed platter and spoon drippings over steak. Sprinkle with coarse salt.

Pan-Seared Shallot and Thyme Butter-Basted Steak

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Porterhouse Steak