Steak with Shallots

• 4 boneless shell steaks, about 2 pounds total weight
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tablespoon corn, peanut or vegetable oil
• 4 tablespoons butter
• 1/2 cup thinly sliced shallots
• 2 tablespoons finely chopped parsley

1. Sprinkle the steaks on both sides with salt and pepper.
2. Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot.
3. Add the oil and quickly coat the bottom of the skillet.
4. Add the steaks and cook until well browned, about 3 minutes.
5. Turn the steaks and continue cooking on the second side about 3 minutes.
6. If you want the steak medium rare, cook 4 to 5 minutes on each side.
7. Transfer to a warm platter.
8. Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots.
9. Cook, stirring often, until they are golden brown, about 2 to 3 minutes.
10. Add the remaining 3 tablespoons of butter and cook until bubbling hot.
11. Spoon the shallots over the meat and pour any remaining butter over all.
12. Sprinkle with parsley and serve.

shell, salt, freshly ground pepper, corn, butter, shallots, parsley

Taken from cooking.nytimes.com/recipes/4474 (may not work)