Ingredients Jump to Instructions ↓

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  11. 2 (1 1/4-inch) thick rib-eye steaks

  12. 4 teaspoons coarse salt

Instructions Jump to Ingredients ↑

  1. Pat steaks dry with paper towels.

  2. Sprinkle salt evenly in bottom of a well-seasoned 10-inch cast-iron skillet. Heat skillet over medium-high heat until slight wisps of smoke are visible and cook steaks, shaking skillet after 1 or 2 minutes to loosen them from bottom, 6 minutes. Turn steaks over and cook 5 minutes more for medium-rare.

  3. Transfer steaks to a cutting board and let stand 5 minutes before slicing.


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