Rib-Eye Steak

Season the steaks all over with salt and pepper and let sit for 45 minutes to 1 hour at room temperature. (You can season and refrigerate the steaks uncovered up to 24 hours ahead.)

Pat the steaks dry once again. Heat a 12-inch cast-iron skillet over medium-high until just smoking, about 2 minutes. Add the oil and swirl the pan to coat the bottom. Add the steak and cook, flipping every minute, until crusty and browned, 4 to 6 minutes total. If your steaks have fat caps, use tongs to stack the steaks, grab both and sear the fat caps until crisp, about 1 minute. Return the steaks to the skillet.

Reduce heat to medium-low and add the butter, and shallot and thyme, if using. Once the butter is mostly melted, tilt the pan and use a large spoon to baste the steak with the pan drippings for 1 minute. Flip the steaks. Continue to baste and flip every minute until the steak registers an internal temperature of 120 to 125 degrees for medium-rare or 130 to 135 degrees for medium, 4 to 6 minutes. Transfer meat to a plate, pour over the pan drippings, and let rest for 5 to 10 minutes. Slice against the grain and serve.