This recipe can be prepared in 45 minutes or less.

　　No oil is needed to sauté these steaks—the juices from the meat mix with the salt to form a delicious crusty coating that prevents them from sticking to the pan.

Ingredients

　　two 1 1/4-inch-thick rib-eye steaks (about 1 3/4 pounds total)

　　4 teaspoons coarse salt

　　Pat steaks dry. Sprinkle salt evenly in bottom of a well-seasoned 10-inch cast-iron skillet. Heat skillet over moderately high heat until faint wisps of smoke are visible and fry steaks, shaking skillet after 1 or 2 minutes to loosen them from bottom, 6 minutes. Turn steaks over and fry 5 minutes more for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before slicing.