Cast-Iron Salt Seared Steak
- 1-2 pounds skirt steak, cut into 1-2 sections
- 1-2 tablespoons coarse kosher salt
- Freshly cracked pepper
- Sprinkle a sparse layer of salt over the surface of a large cast-iron skillet. Think scattering stars rather than unbroken layer of new-fallen snow. Heat the skillet over medium heat.
- Pat the steak dry with paper towels. Wait until the grill is hot before adding meat. The steak will smoke a little as it cooks, this is fine. Don’t touch the meat until it gets a good sear (2 to 3 minutes), then turn and sear on the other side for just a minute or so. Skirt steak can easily over cook, so adjust your time as necessary. Transfer steak to a wire-rack, let it rest for at least 5 minutes. Sprinkle liberally with cracked pepper. Slice into strips and serve with steak sauce.