Active Time

　　10 min

　　Total Time

　　20 min

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

　　

Ingredients

Makes 2 servings

　　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

　　

Step 1

Stir together salt and curry powder. Pat steaks dry and sprinkle both sides evenly with curried salt.

　　

Step 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.

　　

Step 3

Add water to skillet and deglaze pan by boiling, scraping up brown bits, until reduced to about 2 tablespoons. Spoon juices over meat.