Prep 15 mins
Cook 20 mins
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
- 2 (7/8 lb) rib eye steaks (should be 1-1/4 inches thick (1-3/4 pounds total)
- 4 teaspoons kosher salt
- Pat steaks dry.
- Sprinkle salt evenly in a 10-inch cast-iron skillet.
- Heat skillet over moderately high heat until faint wisps of smoke are visible.
- Add steaks and cook, shaking skillet after 1 or 2 minutes to loosen them from the bottom, for 6 minutes.
- Turn steaks over and cook for 5 minutes more for medium-rare.
- Transfer to a cutting board and let stand, loosely covered with foil, for 5 minutes before slicing.
We enjoyed this very much and the hubs couldn't have loved it more. I used buffalo rib eye steaks. I personally found the end result saltier than I prefer, but found the method to be speedy and easy. I did use course kosher salt, but I think I may use less than called for next time. I also served it with a compound butter I mixed up using 2 T butter, 2 t minced garlic, 1/4 t course ground pepper and a palmful of grated parmesean cheese. Yum. Thanks for posting.
Yummy! Although I rarely cook with salt, I can't turn down the opportunity to have a good steak cooked with kosher salt. This was really simple and really delicious. Thanks JoJoStar for a nice keeper. Made for Zaar Alphabet Chef Soup Tag.
I used kosher salt & delicious home-raised beef from one of our cows. The steaks smelled wonderful while they were cooking & looked good when they were done & had rested. Perhaps I used too much kosher salt because they were too salty for my taste! I don't cook with much salt but we eat some prepared foods with higher salt content. Wish they had turned out more to our liking:( Hope it turns out better for you if you try the recipe!