Put the empty pan on the stovetop over medium-high heat and cut a few tablespoons of unsalted butter into it, maybe an unpeeled smashed garlic clove, maybe a sprig of thyme. When the butter foams, swirl it around until it turns a glorious nutty brown. Do that for a minute and a half, then remove the steak, slice it on the bias and serve with roasted potatoes. Next up, Ned’s pork-shoulder pot roast with clams. I like just typing those words.

Source: New York Times May 13, 2020 14:30 UTC