Recipe courtesy of Gourmet Magazine

Salt-Fried Rib-Eye Steaks

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  • Total: 19 min
  • Prep: 3 min
  • Inactive: 5 min
  • Cook: 11 min
  • Yield: 4 servings
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2 (1 1/4-inch-thick) rib-eye steaks (about 1 3/4 pounds total)

4 teaspoons coarse salt


  1. Pat steaks dry. Sprinkle salt evenly in bottom of a well-seasoned 10-inch cast-iron skillet. Heat skillet over moderately high heat until faint wisps of smoke are visible and fry steaks, shaking skillet after 1 or 2 minutes to loosen them from bottom, 6 minutes. Turn steaks over and fry 5 minutes more for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before slicing.