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Oil is not needed to panfry these steaks, the juices from the meat mix with the salt to form a delicious crusty coating that prevents them from sticking to the pan.

2 (1 1/4-inch) thick rib-eye steaks

4 teaspoons coarse salt

1. Pat steaks dry with paper towels.
2. Sprinkle salt evenly in bottom of a well-seasoned 10-inch cast-iron skillet. Heat skillet over medium-high heat until slight 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 cook 5 minutes more for medium-rare.
3. Transfer steaks to a cutting board and let stand 5 minutes before slicing.

Makes 4 servings.