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1
Remove packaging and pat meat dry with paper towels.
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2
Line a plate with paper towels, place meat on top and set aside to dry further and come to cool room temperature (30 to 60 minutes, depending on the weather).
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3
Turn occasionally; replace paper towels as needed.
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4
Place a heavy skillet, preferably cast-iron, on the stove and sprinkle lightly but evenly with about 1/4 to 1/2 teaspoon salt.
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5
Turn heat to high under pan.
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6
Pat both sides of steak dry again.
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7
When pan is smoking hot, 5 to 8 minutes, pat steak dry again and place in pan.
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8
(If using two steaks, cook in two batches.)
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9
Let steak sizzle for 1 minute, then use tongs to flip it over, moving raw side of steak around in pan so both sides are salted.
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10
Press down gently to ensure even contact between steak and pan.
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11
Keep cooking over very high heat, flipping steak every 30 seconds.
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12
After its been turned a few times, sprinkle in two pinches salt.
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13
If using pepper, add it now.
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14
When steak has contracted in size and developed a dark-brown crust, about 4 minutes total, check for doneness.
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15
To the touch, meat should feel softly springy but not squishy.
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16
If using an instant-read thermometer, insert into side of steak.
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17
For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat.
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18
Remove steak to a cutting board and tent lightly with foil.
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19
Let rest 5 minutes.
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20
Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife leaning toward your body.
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21
If cooking skirt or hanger steak, make sure to slice across the grain of the meat.
