1 12-16 ounce T-bone or ribeye steak, about 1″ thick
Kosher or sea salt
Freshly ground pepper
1 teaspoon butter
Cook’s Note: The steak must chill overnight. Please read through the recipe at least the day before you plan to serve the meal.
Dry all sides of the steak.
Liberally cover both sides of the steak with salt. Place on rack over a plate and chill 24 hours, uncovered.
Place steak on the counter for at least 30 minutes to allow it to come to room temperature.
Heat a cast iron skillet.
Add neutral oil to cover the bottom of the pan.
When the neutral oil starts to smoke, carefully add steak.
Cook’s Note: The steak will sizzle and oil will sputter. Be careful not to get splattered.
Turn steak on edge with tongs. Do not use a fork. Fry each edge for 1 minute to brown.
Place steak on one flat side. Allow the steak to sear for 1-2 minutes on that side. It should be nicely browned and crispy.
Flip the steak with tongs to become crispy brown on the second side for 1-2 minutes.
Cook’s Note: Adjust the total time spent flipping the steak to reach the desired level of doneness.* Steak will cook approximately 5 additional degrees while at rest.
Flip steak with the tongs every 20 seconds until the steak reaches the desired degree of doneness .
Remove steak to serving plate.
Melt 1 ½ teaspoon of butter over the top of the steak and allow to rest 3-5 minutes.
Sprinkle steak with salt and/or pepper, if desired.
Garnish with parsley, if desired.
Rare Steak = 125°F, cool red center
Medium Rare Steak = 135°F, warm red center
Medium = 145°F, warm pink center
Medium Well Steak = 150°F, slightly pink center
Well Done Steak = 160°F, brown center