• Course salt, such as kosher salt or Maldon sea salt;
• 1 or 2 Boneless beef steaks, 1 inch thick (about 2 pounds total), such as strip, rib-eye, flat iron, chuck-eye, hanger or skirt (preferably “outside” skirt); and
• Black pepper (optional

Remove packaging & pat meat dry with paper towels. Line a plate with paper towels, place meat on top & set aside to dry further & cool to room temperature (30 to 60 minutes depending on the weather). Turn occasionally & replace paper towels as needed.

 Place a heavy skillet, preferably cast-iron, on the stove & sprinkle lightly but evenly with about ¼ to ½ teaspoon of salt. Turn heat to high under the pan. Pat both sides of steak dry again.

 When pan is smoking hot, 5 to 8 minutes, pat stake dry again & place in pan. (If using two steaks, cook in two batches).

 Let steak sizzle for 1 minute & then use tongs to flip it over, moving raw side of steak in pan so both sides are salted. Press down gently to ensure even contact between steak and pan. Keep cooking over very high heat for 2 minutes, & then sprinkle in two pinches of salt and garlic. If using pepper, add it now.

 When steak has contracted in size & developed a dark-brown crust, about 4 minutes total, check for doneness. To the touch, meat should feel softly springy but not squishy. If using an instant-read thermometer, insert into side of steak. For medium-rare meat, 120 to 125 degrees is ideal: Steak will continue cooking after being removed from heat. Put in a 400-degree oven for 5 minutes. Remove steak to a cutting board & tent lightly with foil & let rest for 5 minutes.

 Serve in pieces or thickly sliced on the diagonal, cutting away from your body & with the top edge of the knife leaning toward you body. If cooking with skirt or hanger steak, make sure to slice across the grain of the meat.