Rib-Eye Steaks with Curried Salt
1 1/2 tsp. kosher salt
1 3/4 tsp. curry powder
2 (3/4" thick) beef rib-eye steaks
1/4 cup water
Stir together salt and curry powder. Pat steaks dry and sprinkle both sides
evenly with curried salt.
Heat a well-seasoned 10" cast-iron skillet over moderately high heat until hot
but not smoking, then sear steaks 4-5 minutes on each side, or until an
instant-read thermometer inserted horizontally into thickest part of meat
registers 130 F for medium-rare. Transfer steaks to a plate and let stand 5
Add water to skillet and deglaze pan by boiling, scraping up brown bits, until
reduced to about 2 Tbsp.
Spoon juices over meat.