We season our steaks at least a day in advance. We let them air dry on racks in the refrigerator. The salt draws moisture out of the meat, mixes with it, and is drawn back in. A dry crust forms on the exterior of the meat. We cook our steaks in cast iron skillets on a bed of fine sea salt over medium-high heat. We flip the steaks often, about every 30 seconds. The fat from the meat renders out of the steaks and into the pan. The fat transforms the cooking medium from dry to lubricated. We baste the steaks in the rendered fat as they cook. When they are just past rare, we slide them onto warm plates to rest. The steaks’ residual heat allows them to carry over to a warm, tender medium-rare. It’s the perfect steak for us.
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