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October 23, 2008 / Tony

Rib-Eye Steaks with Curried Salt


I went back to my Rib-Eye steak obsession a few nights ago.  I missed the guttural goodness of eating large, well-marbled steak.  But I wanted something a little different than my usual pairing of the steak with butter and/or red wine.  This recipe fit the bill exactly:

Rib-Eye Steaks with Curried Salt, from this recipe at Epicurious



1 1/2 teaspoons kosher salt

1 3/4 teaspoons curry powder

2 (3/4-inch-thick) beef rib-eye steaks

1/4 cup water      

Stir together salt and curry powder. Pat steaks dry and sprinkle both sides evenly with curried salt.

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 130°F for medium-rare. Transfer steaks to a plate and let stand 5 minutes.

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

The sheer simplicity of the recipe is part of its charm.  Just four ingredients create a beautifully seared and intensely flavored steak.  The curry powder adds depth and exoticness while the copious amount of salt serves to extract every bit of beefy flavor in the steaks.  It’s delicious.  Enjoy!


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