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1
Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
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2
Now, coat both sides generously with coarse black pepper and granulated garlic powder.
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3
Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
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4
For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
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5
Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
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6
Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
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7
The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
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8
If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
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9
Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
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10
Scrape off any excess coarse pepper and salt if desired and discard.
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11
I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
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12
Serve with freshly processed horseradish.
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13
NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
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14
Do not use ordinary table salt.
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15
Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.
