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Instructions:
- Remove the steaks from the refrigerator 30 to 45 minutes before cooking to bring them to room temperature. Pat completely dry with paper towels.
- Season both sides generously with kosher salt and freshly cracked black pepper.
- Preheat the oven to 400°F (200°C). Place an oven-safe skillet, preferably cast iron, in the oven to heat for 10 minutes.
- Carefully remove the hot skillet and place it over high heat on the stovetop. Add olive oil.
- Immediately place the steaks in the hot skillet. Sear without moving for 2 to 3 minutes until a deep golden crust forms. Flip and sear another 2 to 3 minutes.
- Transfer the skillet to the oven and cook to your desired doneness:
- 3 to 4 minutes for medium-rare (130°F / 54°C)
- 5 to 6 minutes for medium (140°F / 60°C)
- While the steaks finish cooking, melt the butter in a small saucepan until hot and gently sizzling.
- Remove steaks from the oven and place immediately on warm serving plates. Spoon 2 tablespoons of sizzling butter over each steak so it melts dramatically over the top.
- Sprinkle with chopped parsley if desired and serve immediately.
Variations :
- Add smashed garlic and fresh thyme to the butter for subtle herb infusion.
- Top with a pat of compound butter such as blue cheese or roasted garlic butter.
- Finish with a light sprinkle of flaky sea salt for enhanced texture.
Tips :
- Use a meat thermometer for precise doneness.
- Always let the steak rest for 5 minutes before cutting to preserve juices.
- Preheat serving plates in a 200°F oven to create that signature sizzling steakhouse effect.
