Ingredients
The following ingredients have 4 Servings
- Steak
- Rock salt (also called ice cream salt)
- Rendered bacon fat (or other fat/oil)
- Seasoned salt (or a mix of salt, pepper, and garlic powder)
- Butter
- Fresh parsley
Instruction
- Pour a layer of rock salt onto a plate and place the steak over top. Cover the steak with rock salt. Let it sit (not refrigerated!) for at least 20 minutes. Forty-five minutes is better.
- Bring a cast-iron skillet to screaming hot on the stove-top. No, fer realz. Like so hot you wonder if maybe you should keep the fire department on the line just in case.
- Drop some rendered bacon fat into the pan, just enough to cover the bottom of the pan. It will smoke a lot. Now is probably a good time to disconnect the smoke detector. And open your windows.
- Heavily season one side of the steak and lay it gently into the pan, seasoned side down. Let it sit for 2 minutes. Really, really. Two full minutes. Set your timer.
- Season the second side of the steak and, using tongs, gently flip it over. Let it sit another two minutes.
- Turn the heat off and throw a big ol' blob of butter into the pan next to the steak. (The cast iron will be plenty hot enough to continue cooking the steak). When the butter's melted, toss a handful of parsley in too.
- Lift the steak up and let some butter and parsley underneath. Spoon some over top as well.
- If you like your steak rare (like me!), you're about finished. If you like it done more (sigh), flip it every thirty seconds or so until you reach desired doneness.
- Remove steak to a clean plate and allow it to rest a few minutes while you put on your good yoga pants and a swipe of cherry lip balm.
- Slice (against the grain) with a very sharp knife.
- Enjoy!