20-minute Smokin’ Hot Skillet Rib-Eye Steak

gotta love a recipe found online with this advise …..”BURN NOTICE For a good, flavorful sear, the pan must be smoking hot before you lay in the steaks. “

TOTAL TIME: 20 minutes SERVES: 4

Ingredients

Kosher salt and freshly ground black pepper
2 (14-ounce) rib-eye steaks
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh thyme
Finely grated zest of 1 lemon
2 tablespoons canola or vegetable oil

Directions

1. Season steaks generously with salt and pepper. Set meat aside at room temperature.
2. Meanwhile, make lemon-herb butter: Use an electric mixer to whip 6 tablespoons butter until pale and fluffy, 2 minutes. Whip in ½ teaspoon salt, marjoram, dill, thyme and lemon zest until combined. Refrigerate until firm.
3. Set a large, heavy pan over medium-high heat. Pour in oil and sprinkle meat lightly with more salt and pepper. Once oil is very hot and beginning to smoke, lay in steaks, making sure not to overcrowd. (Cook in batches if necessary.) Once one side is nicely browned, after 3-4 minutes, flip steaks and sear reverse side. Continue to cook steaks to medium-rare or until a meat thermometer inserted into thickest part of meat reads 135 degrees, 7-8 minutes. A couple of minutes before cooking is complete, add remaining plain butter to pan. Once butter has melted, spoon it over meat to baste. Transfer steaks to a cutting board and let rest at least 5 minutes before serving.
4. Dot meat generously with lemon-herb butter and serve immediately.

source: Erin French of  The Lost Kitchen in Freedom, Maine…read about her… Erin’s Story