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My gas stove takes about 3 minutes to preheat the pan whereas an electric stove may take upwards of 8 – 10 minutes. As with just about any recipe be sure to preheat the pan (and use the largest burner on the stove).This heavy pan will hold heat well, brown nicely and cook evenly. Use a cast iron skillet to cook the steak.Prime or choice cuts, and this recipe works well with Ribeye or New York Strip (and go with boneless NYT says they cook more evenly, besides only a small portion would barely be flavored by the bone anyway).

Transfer to a plates, let rest 5 minutes before slicing.

Using an oven mitt grasp pan and tilt pan so butter pools to one side, spoon butter over steaks and continue to cook until steaks registers temperature of desired doneness, about 1 minute longer.

Reduce heat to medium-low, add butter, garlic and thyme.

Flip and continue to cook until steak is about 10 degrees away from desired doneness (see notes below for temps) approximately 3 minutes longer.

Let cook until browned on bottom, about 3 minutes.

Place steaks in skillet and using metal tongs press down across top surface of steaks to ensure the entire bottom surface is making direct contact with skillet.

Dab both sides of steak dry with paper towels then season both sides with salt and pepper (some people might recommend to wait until the end on the pepper because it can burn but I’ve never tasted burnt pepper).

Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat (you want to let it get hot, preheating should take about 3 minutes if using a gas stove then more for electric.).First start out by letting the steaks rest at room temperature for 30 minutes (this brings them a little closer to room temp to cook more evenly).