Lunch: Rib-Eye Steaks with Curried Salt

We served these steaks with the Roast Parsnips and Sautéed Broccoli Rabe .

Ingredients

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

Instructions

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.

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