Salt-Fried Rib-Eye Steak

READY IN: 35mins
Recipe by JoJoStar

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

Top Review by Chef hardyhar

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.

Ingredients Nutrition

  • 2 (7/8 lb) rib eye steaks (should be 1-1/4 inches thick (1-3/4 pounds total)
  • 4 teaspoons kosher salt


  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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