NOTES: This recipe is designed for very large bone-in steaks, at least 1½ to 2½ inches thick and weighing 1½ to pounds Porterhouse, T-bone, rib-eye, and New York strip will all work well Do not use tenderloin steaks, as they are likely to overcook For best results, let the steak rest for at least 45 minutes at room temperature or up to 3 days, uncovered, on a rack set in a rimmed baking sheet, in the refrigerator after seasoning it SERVES 2 OR 3 One 1ẵ- to 2-pound bone-in T-bone, porterhouse, strip, or rib-eye steak, 1ẵ to 2ẵ inches thick Kosher salt and freshly ground black pepper ẳ cup vegetable or canola oil 3 tablespoons unsalted butter 6 sprigs fresh thyme or rosemary (optional) 2 large shallots, finely sliced (about ½ cup; optional) Carefully pat the steak dry with paper towels Season liberally on all sides (including the edges) with salt and pepper Heat the oil in a 12-inch cast-iron skillet over high heat until just beginning to smoke Carefully add the steak, ... 6 sprigs fresh thyme or rosemary (optional) 2 large shallots, finely sliced (about ẵ cup; optional) Carefully pat the steak dry with paper towels Season liberally on all sides (including the edges) with salt... (including the edges) with salt and pepper Heat the oil in a 12-inch cast-iron skillet over high heat until just beginning to smoke Carefully add the steak,