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!