If you make this steak according to Elizabeth Karmel’s directions, she guarantees you two things: Your kitchen will get very smoky, and your steak will be very crusty—in all the right ways! This stovetop method is like an extreme culinary sport since the pan is preheated over high heat for about 5 minutes before the steak is cooked. When the smoke clears, you’re left with a gorgeous caramelized crust that covers the steak from end to end. This technique is best suited to a boneless steak, served rare.
Makes 1 to 2 servings
- 1 boneless New York strip or rib-eye steak (16 to 20 ounces and 1 to 2 inches thick)
- Coarse kosher salt or Maldon sea salt
- Freshly ground black pepper (optional)
