1 large bone-in T-bone or ribeye steak (see note)
Kosher salt and freshly ground black pepper
1/4 cup (60ml) vegetable or canola oil
3 tablespoons (45g) unsalted butter
Pat your steak dry — be very thorough. Season liberally with salt and pepper on all surfaces of the steak. Allow to rest on a cooling rack in a sheet pan for at least 1 hour or up to 24 hours (uncovered) in your fridge.
In a 10-inch or 12-inch cast iron skillet, heat oil on high until just your start to see a small amount of smoke. Add your steak and cook until a beautiful crust begins to form — about 5 minutes. Note: Flipping your steak is ok! This will ensure more even cooking.
Add butter to the skillet and, using a large spoon, begin basting the steak on all sides. Continue to flip your steak and repeat basting. With a towel or pan holder, tilt your skillet from the handle to pool the butter. This will help prevent the butter from getting too dark and avoid burning.
Continue flipping and basting. With a thermometer, insert into the thickest portion of your steak. You'll want to cook until you see 130ºF maximum for medium-rare. The whole cooking and basting process should only take 10 minutes total.
Transfer your steak to a cutting board and allow to rest for 10 additional minutes. Carve against the grain of the meat and serve. Enjoy!
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