Seared Steaks with Buttery Hot Sauce

• 2 (10-ounce) dry-aged strip loin steaks (each 1 1/2 inches thick)
• 2/3 cup Scotch Bonnet Hot Sauce (page 248)
• 7 tablespoons unsalted butter, at room temperature
• Kosher salt and freshly ground black pepper
• Grapeseed or other neutral oil

1. Arrange one oven rack in the lowest position.
2. Preheat the oven to 400F.
3. Let the steaks stand at room temperature for 10 minutes while the oven heats and pat them very dry with paper towels.
4. In a small saucepan, heat the sauce over medium heat until hot.
5. Whisk in 6 tablespoons of the butter, a little at a time.
6. Continue whisking until the mixture is emulsified.
7. Whisk in 1 teaspoon salt, then reduce the heat to low and keep the sauce warm.
8. Heat a large cast-iron or other ovenproof skillet over high heat until hot.
9. Coat the bottom of the hot pan with oil.
10. Season both sides of the steaks generously with salt and pepper.
11. When the oil is almost smoking, add the steaks.
12. Sear for 1 minute, then use tongs to pick up each steak and put it back down on the same side.
13. Cook for 1 minute longer, then flip the steaks and transfer the skillet to the oven.
14. Roast for 4 minutes, then add the remaining 1 tablespoon butter to the skillet.
15. Baste the steak with the melted butter and pan juices and roast for 1 minute longer for medium-rare.
16. Baste again, then transfer to a cutting board and let rest for 5 minutes.
17. Slice the steaks, transfer to a serving platter with their juices, and spoon the hot sauce all over.

loin, scotch bonnet hot sauce, unsalted butter, kosher salt, other neutral oil

Taken from www.epicurious.com/recipes/food/views/seared-steaks-with-buttery-hot-sauce-390642 (may not work)