Cast-Iron Skillet Steak

A stovetop method for a thick bone-in steak: salt it hours ahead, sear it in a ripping-hot cast-iron pan and give it a long rest. Look for aged, grass-fed and grass-finished beef from the market.

Serves 2

Ingredients

• 1 bone-in New York strip or rib-eye steak (1½ to 2 pounds, no more than 1½ inches thick)
• 2 teaspoons kosher salt
• 1 pat butter
• Flaky sea salt, for serving
• Salsa verde or chimichurri, for serving (optional)

Instructions

1. Rub about 1 teaspoon kosher salt into each side of the steak. Leave it at room temperature for at least 3 hours.
2. Set a large cast-iron skillet over high heat until it's extremely hot, 3 to 5 minutes.
3. Lay the steak in the pan and sear for 1 minute on each side. Then hold it upright with tongs and turn it so the fat cap and edges brown too, about 2 minutes more.
4. Turn off the burner and leave the steak in the pan to rest, 2 minutes on each side.
5. Move the steak to a cutting board, put the butter on top and cover it with the upturned skillet. Let it rest for 10 minutes.
6. Cut the meat off the bone and slice it into thick strips. Serve with flaky salt and a green sauce, if you like.

Tips

• Plan on one large steak for every two people. A cut no thicker than 1½ inches browns deeply before the center overcooks.
• Leave the fat on while cooking. It protects and flavors the edges, and you can trim it before serving.

Adapted from Modern Farmer.