1 tablespoon kosher salt
1 beefy NY strip or ribeye steak (1lbs), one inch think
Instructions
Remove steak from refrigerator and sprinkle with 2 teaspoons salt; let stand for 45-60 minutes.
Preheat a cast-iron skillet over high heat until extremely hot, 4-5 minutes. Sprinkle remaining 1 teaspoon salt in bottom of skillet; pat beef dry with paper towel. Place steak into skillet and cook until steak is easily moved, 1-2 minutes; flip, placing steak in a different section of the skillet. Cook 30 seconds and then begin moving the steak, occasionally pressing slightly to ensure even contact with skillet.