Cast-Iron Steak

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.
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; pat beef dry with paper towels. Place the steak in the hot skillet and cook until it can be easily moved, one to two minutes; flip, 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.
3. 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°.