Serves: 1

 

 

Ingredients:
1 12-16 ounce T-bone or ribeye steak, about 1″ thick
Neutral oil
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.

 

 

Directions:

 

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.

 

Day 2
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.
Serve.

 

* Doneness

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