Ingredients
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2 (7/8 Lb) Rib Eye Steaks (should Be 1 1/4 Inches Thick (1 3/4 Pounds Total)
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4 teaspoons kosher salt
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Directions
Prep Time: 20 m | Cook Time: 35mins | Serves: 4
Salt-Fried Rib-Eye Steak,“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”,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.
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Steps
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1
Done
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Pat steaks dry. |
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2
Done
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Sprinkle salt evenly in a 10-inch cast-iron skillet. |
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3
Done
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Heat skillet over moderately high heat until faint wisps of smoke are visible. |
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4
Done
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Add steaks and cook, shaking skillet after 1 or 2 minutes to loosen them from the bottom, for 6 minutes. |
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5
Done
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Turn steaks over and cook for 5 minutes more for medium-rare. |
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6
Done
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Transfer to a cutting board and let stand, loosely covered with foil, for 5 minutes before slicing. |
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7
Done
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8
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9
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10
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11
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12
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14
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15
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