Rib-Eye Steaks with Curried Salt

1. 1

   Stir together salt and curry powder.

2. 2

   Pat steaks dry and sprinkle both sides evenly with curried salt.

3. 3

   Heat a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then sear steaks 4 to 5 minutes on each side, or until an instant-read thermometer inserted horizontally into thickest part of meat registers 130F for medium-rare.

4. 4

   Transfer steaks to a plate and let stand 5 minutes.

5. 5

   Add water to skillet and deglaze pan by boiling, scraping up brown bits, until reduced to about 2 tablespoons.

6. 6

   Spoon juices over meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.