- 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!