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Note: This recipe will work for ribeye or strip steaks. Try and get steaks at least 1 1/2 inches thick. It's better to cook a bigger steak and portion it after cooking than to try and cook thinner steaks.
yield: at least 2, active time 20 minutes, total time 1 hour
2 bone-in ribeye steaks, at least 1 1/2-inches thick, about 1 pound each (see note)
Kosher salt
Freshly ground black pepper
2 tablespoons oil
2 tablespoons butter
A few thyme sprigs and sliced shallots (optional)
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