Great method!! Loved it.
Come on, sometimes minor changes are made based on resources fine but when you write a book based on all the changes you made you are not reviewing the recipe.
Absolutely amazing! Used grape seed oil instead of canola and used fresh rosemary and marjoram (forgot to plant thyme this year 🙄) from my garden. Perfect!
Yummy!! This is a great recipe. I modified a bit, and hope a few of these tips may work for you, if desired.
Night before: treat like prime rib. I sprinkled garlic salt on steaks and let them sit overnight in fridge in the original butcher paper.
Day of: bring to room temperature for at least an hour...longer if they're thick. You don't want cold meat going into the pan.
Oil: an oil with a high smoke point must be used...like canola suggested here. It can be safflower or vegetable or even peanut oil...Google smoke point.
Butter: butter alone cannot be used or you'll set off the fire alarms and smoke detectors....the milk solids are what's burning. You won't like it.
Ghee: Consider using ghee, which is butter with the milk solids removed...doesn't spoil easily, is lactose free, and more importantly, has a smoke point of almost 500⁰, which is higher than the oil. You could use a combo of ghee and unsalted butter, like I did, which will raise the smoke point of the butter for a short time.
My method: I used vegetable oil as it's what I had on hand. Seared one side for 4 minutes...use your stove timer to get this right. I set for 5, but steaks were ready to flip after 4 mins.
After flipping, I lowered the heat some (thicker steaks) and then put 2 tablespoons of ghee in the pan and spread a butter mixture (below) on top of the steaks. Set your timer again...this was 6 minutes for me.
Instead of putting butter and spices in the pan, I made a paste and put it on top of the steaks after I flipped them. Set out some butter to soften, add rosemary, thyme and pepper to taste (or whoever you want) and mash together with a fork. After flipping, spread the paste on the top of the entire steak, and let is slowly melt and run the down sides. OMG!
By the time the milk solids started to smoke, the steaks were done! And we are one happy couple. Enjoy!!