Ingredients (15)

• 2 Ribeye Steak, 1–2lb ea
• or 2 Strip Steak, 1–2lb ea
• or 2 Porterhouse Steak, 1–2lb ea
• or 2 Whole T-Bone Steak, 1–2lb ea
• or 4 Beef Tenderloin Steak, 6–8oz ea
• 1 T Kosher Salt
• 1 T Black Pepper, Freshly Ground
• 4 Thyme Sprigs (optional)
• or 4 Rosemary Sprigs
• 2 Garlic Cloves (optional)
• 2 Shallots (optional)
• 2 T Vegetable Oil
• or 2 T Canola Oil
• or 2 T Rice Bran Oil
• 2 T Butter (optional)