Marinated Skirt Steak

Recipe from Thomas Keller's Ad Hoc at Home. It was recommended by my friend Anne.

6 thyme sprigs
Two 8-inch rosemary sprigs
4 small bay leaves
1 tablespoon black peppercorns
5 garlic cloves, smashed, skin left on
2 cups extra virgin olive oil
Six 8-ounce trimmed outer skirt steaks
Kosher salt and freshly ground black pepper
Canola oil
2 tablespoons (1 ounce) unsalted butter
4 thyme sprigs
2 garlic cloves, smashed, skin left on

Combine the thyme, rosemary, bay leaves, peppercorns, garlic, and oil in a medium saucepan and bring to a simmer over medium heat. Remove from the heat and let the marinade cool to room temperature. Pull away the excess fat from the skirt steak and discard. If necessary, trim the steak of any silverskin. Cut crosswise into 6 equal pieces. Put in a dish or a resealable plastic bag, add the marinade, and cover the dish or seal the bag, squeezing out excess air. Marinate for at least 4 hours, or for up to a day, in the refrigerator.

Remove the meat from the marinade and let sit at room temperature for about 30 minutes before cooking; discard the marinade. Dry the meat with paper towels. Season with salt and pepper. Preheat the oven to 350°F. Set a roasting rack in a roasting pan. Heat some canola oil in a large frying pan over high heat. When it shimmers, add half the meat and quickly brown the first side. Turn the meat and, working quickly, add 1 tablespoon of the butter, 2 thyme sprigs, and 1 garlic clove and brown the meat on the second side, basting constantly; the entire cooking process should take only about 11/2 minutes. Transfer the meat to the rack and spoon the butter, garlic, and thyme over the top. Wipe the pan and repeat with the remaining steaks.

Transfer the baking sheet to the oven and cook for 8 to 10 minutes, or until the center of the meat registers about 125°F. Remove from the oven and let the meat rest on the rack in a warm place for about 10 minutes for medium-rare.

Arrange the steak on a serving platter, or slice each piece against the grain, cutting straight down, and arrange on the platter. Garnish with the garlic and thyme.