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Iron Skillet Steak

Yield: 8oz-12oz per person

Equipment:

  • Large Cast Iron Skillet (Or Stainless Steal Skillet)

STEP-BY-STEP

1

Rub steak on all sides with 2 teaspoons of kosher salt.

2

Heat a cast iron pan or stainless steal skillet on high heat for 2 minutes.

3

Place the steak fat-side down (standing on it’s edge) in the center of the skillet for 2 minutes. If it topples over, hold it upright using a pair of kitchen tongs. Some fat will render off the steak as you cook the fat cap in the skillet.

4

After two minutes, lay the steak flat and reduce the heat to medium high. Cook for 3 minutes on each side. Turn off the heart and let the steak rest in the pan with the residual heat for an additional 2 minutes.

5

Let rest, covered, for 5 minutes and serve.

INGREDIENTS

  • Belcampo Organic New York Strip or Rib Eye is ideal for this recipe
  • Kosher salt

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