1. Rub a teaspoon of kosher salt on each side of a 1½- to 2-pound bone-in steak; let meat rest for at least 3 hours at room temperature. Place a large cast-iron skillet on a burner on high heat until it becomes extremely hot, 3 to 5 minutes. Add steak to pan and sear for 1 minute per side; then, using tongs, hold steak upright and rotate it to sear all edges, 2 minutes more. Turn heat off and let meat rest in pan for 2 minutes per side.
2. Transfer steak to a cutting board and top with a pat of butter. Invert skillet over steak; let rest for 10 minutes.
3. Cut meat off bone and slice into thick, steakhouse-style strips. Serve with flaky sea salt, such as Maldon, and one of Fernald’s green sauces: Italian-Style Salsa Verde, Traditional Uruguayan Chimichurri, and Rough Chimichurri.
Choosing the Right Cut
Fernald recommends starting with aged beef from cattle that’s been grass fed and grass finished. Buy one large, bone-in New York strip or rib-eye for every two guests, and have your butcher cut the meat to a maximum of 1½ inches thick – the ideal dimension for achieving a dark, delicious sear without overcooking the interior. And don’t cut fat away before cooking; it shields and flavors the meat’s edges and can always be trimmed before serving.
Photographs reprinted from Home Cooked by Anya Fernald with Jessica Battilana. Copyright © 2016 by Anya Fernald. Photography copyright © 2016 by Brown W. Cannon III. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.