Ingredients:

• 1. Coarse salt
• 2. One inch thick steak such as strip, rib-eye, flat iron, chuck-eye, hanger or skirt (preferably “outside” skirt)
• 3. Black pepper

Directions:

1. Pat meat dry with paper towels. Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather). Turn occasionally; replace paper towels as needed.
2. Sprinkle pan lightly but evenly with about 1/4 to 1/2 teaspoon salt. Turn heat to high under pan. Pat both sides of steak dry again.
3. When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan. If using two steaks, cook in two batches.
4. Let steak sizzle for 1 minute, flip every 30 seconds. After it’s been turned a few times, sprinkle in two pinches salt & pepper. Check doneness after 5 minutes, 6 for thick steak
5. Plate & foil tent and let rest 5 minutes.