INGREDIENTS:
- 2 Bone-in Rib Eye Steak
- 4 tablespoon kosher salt
- 2 tablespoon black pepper
- 3 tablespoons unsalted butter
- 1 tablespoons canola oil
- 4 tablespoon finely sliced shallots
INSTRUCTIONS:
- Preparation: Let steak sit at room temperature for 30 minutes to ensure even cooking.
- Season steak with salt and pepper (steak will nearly be white from salt).
- Heat a large heavy-bottom skillet over medium-high heat until butter sizzles. Add shallots and cook until translucent. Remove from pan and set aside.
- Add in steaks. Cook until steaks turn deep brown 5-7 minutes for medium rare. Rotate steaks and cook until other side turns deep brown, about another 5-7minutes.
- Remove from heat and layer with cooked shallots and buttery pan juices.
Source: Bakers Royale
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