Cast-Iron Steak
For the original recipe and instructions, see “Cast-Iron Steak” at cooking.nytimes.com
Ingredients
- Coarse salt, such as kosher salt or Maldon sea salt
- 1 or 2 boneless beef steaks, 1 inch thick (about 2 pounds total), such as strip, rib-eye, flat iron, chuck-eye, hanger or skirt (preferably “outside” skirt)
- Black pepper (optional)
Recipe copyright
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