Cast-Iron Steak

Ingredients · for 2 (scales to your household)

• 1 lb Beef New York strip or ribeye steak (1 pound), 1 inch thick $23.59
• 3 teaspoons Kosher salt $0.15

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Remove the steak from the refrigerator. Sprinkle it with 2 teaspoons salt, and let it stand at room temperature 45 for 60 minutes. Editor's Tip: The resting step here is essential for proper searing later! It also gives the meat time to absorb some of the salt.
2. Preheat a cast-iron skillet over high heat until it's extremely hot, four to five minutes. Sprinkle the remaining 1 teaspoon salt in the bottom of the skillet. Editor's Tip: The high heat produces a lot of smoke, so make sure you're cooking in a well-ventilated space. It's also a good idea to turn on your kitchen vent or fan.
3. Pat the steak dry with paper towels. Place the steak in the hot skillet. Cook until it can be easily moved, one to two minutes. Flip the steak, placing it in a different section of the skillet. Cook for 30 seconds, then begin moving the steak around the skillet, occasionally pressing on it slightly to ensure even contact with the skillet. Editor's Tip: Moving the steak around the hot skillet helps it get a better sear.
4. Continue turning and flipping for one to two minutes, until the steak is cooked to the desired degree of doneness. A thermometer inserted in the thickest part of the meat should read: Medium-rare: 135° Medium: 140° Medium-well: 145° Editor's Tip: Keep in mind that the steak will continue to cook after it's removed from the skillet. It's best to aim for a few degrees shy of your desired temperature. Then let it rest for 10 minutes, and slice the steak against the grain.

Per serving