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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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No oil is needed to saute' these beauties. The juices from the meat mix with the salt to form a crusty coating that not only prevents the steaks from sticking to the pan but adds a great caramelized flavor. Gourmet...this same method can be used to cook four 6 ounce hamburgers (1 1/4 inch thick)using 2 teaspoons salt Ingredients:
2 (7/8 lb) rib eye steaks (should be 1-1/4 inches thick (1-3/4 pounds total) |
4 teaspoons kosher salt |
Directions:
1. Pat steaks dry.
2. Sprinkle salt evenly in a 10-inch cast-iron skillet.
3. Heat skillet over moderately high heat until faint wisps of smoke are visible.
4. Add steaks and cook, shaking skillet after 1 or 2 minutes to loosen them from the bottom, for 6 minutes.
5. Turn steaks over and cook for 5 minutes more for medium-rare.
6. Transfer to a cutting board and let stand, loosely covered with foil, for 5 minutes before slicing.
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