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