Ingredients (7)

2 (1 1/2– to 2-inch-thick) ribeye, strip, porterhouse, or T-bone steaks (about 1 pound/450g each), or 4 tenderloin steaks (6 to 8 ounces/170 to 225g each)

Kosher salt and freshly ground black pepper

4 sprigs thyme or rosemary (optional)

2 cloves garlic (optional)

2 shallots, thinly sliced (optional)

2 tablespoons (30ml) vegetable, canola, or rice bran oil (if pan-searing; optional)

2 tablespoons (30g) unsalted butter (if pan-searing; optional)