Steak

• 1-inch thick rib-eye or tenderloin (fillet mignon)
• kosher salt
• canola or veg or any oil with high burning point for coating

1. Heat cast-iron skillet on cooktop over med to med-hi setting. Preheat oven to no lower than 450°F.

2. Coat your meat lightly with oil and sprinkle Kosher salt enough to effectively season whole area of both sides. This is essential in order to achieve ideal crusty surfaces.

3. Thinly coat skillet with canola oil. Sear steak for at least 30 second, then transfer skillet in oven for 2 minutes. Move skillet back on cooktop, turn over steak, and repeat this step. For medium, cook steak in oven 3 minutes per side. For rare, skip the oven and let steak sear on cooktop for about 90 seconds to 2 minutes per side.

4. Remove from skillet, let your meat rest, and then serve.