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.
Rib-Eye Steaks With Curried Salt • Yield: 2 servings
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
Rib-Eye Steaks With Curried Salt Nutrition Facts:
• Diet: Low-Carb
• Calories: 89.12
• Fat: 140.14
• Carbs: 0.65
• Protein: 129.23
• Cholesterol: 158.67
• Calcium: 7.70
• Sodium: 73.91* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.