Ingredients
2
(3/4-inch-thick) beef rib-eye steaks
Directions
1.
Stir together salt and curry powder. Pat steaks dry and sprinkle both sides evenly with curried salt.
2.
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.
3.
Add water to skillet and deglaze pan by boiling, scraping up brown bits, until reduced to about 2 tablespoons. Spoon juices over meat.
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