32 ounces boneless rib eye steaks, 1 inch thick (4 steaks)
1 tablespoon freshly cracked black pepper, coarse
1 teaspoon granulated garlic powder (optional)
1 1⁄2 tablespoons kosher salt or 1 1⁄2 tablespoons coarse sea salt
Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
Now, coat both sides generously with coarse black pepper and granulated garlic powder.
Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
Scrape off any excess coarse pepper and salt if desired and discard.
I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
Serve with freshly processed horseradish.
** NOTE; Make sure that the heat is on HIGH at all times during cooking the steaks.
Do not use ordinary table salt.
Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.