Rib-Eye Steaks That are Superb

William (Uncle Bill) Anatooskin's Note:

I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.

• Total Time: 13 mins
• Prep Time: 5 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• 32 ounces boneless rib eye steaks , 1 inch thick (4 steaks)
• 1 tablespoon freshly cracked black pepper , coarse
• 1 teaspoon granulated garlic powder (optional)
• 1 ½ tablespoons kosher salt or 1 ½ tablespoons coarse sea salt

Directions:

1. Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
2. Now, coat both sides generously with coarse black pepper and granulated garlic powder.
3. Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
4. For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
5. Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
6. Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
7. The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
8. If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
9. Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
10. Scrape off any excess coarse pepper and salt if desired and discard.
11. I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
12. Serve with freshly processed horseradish.
13. NOTE; Make sure that the heat is on HIGH at all times during cooking the steaks.
14. Do not use ordinary table salt.
15. Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.

Reviews

[lazyme]

Wonderful! I made my steak exactly as directed with lots of pepper, granulated garlic, and kosher salt. I rarely salt anything, but this was truly fantastic. I didn't brush any of the seasoning off and it was perfect - seared on the outside and juicy on the inside. Thanks Uncle Bill for a great keeper. Made for Alphabet Soup Tag.

[Wild Thyme Flour]

I loved this recipe and found that the beef was juicy and didnt taste salty at all. i used a cast iron grill pan, which meant that the steak wasnt the salt all over, yet the salt didnt melt but acted like mini lava rocks. I used rather large coarse sea salt. Thanks for the recipe.

[princessbride029]

I absolutely loved the flavor and ease of this method, but my husband has forbidden me from using it ever again in the house because we set off all the fire alarms both times I made it!! The house gets incredibly smoky, but boy do the steaks taste good! We'll make this again once we get a house with a yard where we can use a grill outdoors. :)