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True confession: Even during the height of grilling season, there are times when I prefer to pan-fry my steak.

I wish I could explain it. There is just something about the way it chars (and, yes, even in a pan, it will char) and holds its juices. To give it that extra little oomph that nudges my taste memories toward summer, I use the distinctive flavor of smoked salt.

A cast-iron skillet is the way to go here. And be advised: This preparation makes for a lot of smoke and splatter.

Remove the steak from the refrigerator an hour before you cook it.

From Smoke Signals columnist Jim Shahin.

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Ingredients

measuring cup

Servings: 2

Directions

  • Step 1

    Use paper towels to pat the steaks dry. Season with pepper to taste.

  • Step 2

    Use your fingers or a fork to rub the raw bacon all over the inside of the cast-iron skillet; this will coat the skillet with a thin layer of fat. Turn the heat to medium-low and, stirring regularly, cook the bacon for about five minutes or until a thin layer of grease appears. Remove the bacon; reserve for another use or discard.

  • Step 3

    Increase the heat to high and bring the pan to smoking. Add the steak, and, to get a nice char, cook for 4 minutes, then turn the steak over and cook for 3 minutes.

  • Step 4

    Reduce the heat to medium-low; turn the steak over and season it lightly with about 1 teaspoon of the smoked salt. Cook for 3 minutes, then turn the steak over and season the second side with a teaspoon of the salt. Cook for 3 minutes. For medium-rare, an instant-read thermometer inserted horizontally into the steak should read 125 degrees.

  • Step 5

    Transfer the steak to a cutting board; sprinkle with the remaining teaspoon of salt. Let it rest for 5 minutes before cutting the meat off the bone into thick slices. Serve warm.

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    Nutritional Facts

    Per serving

    • Calories

      950

    • Fat

      48 g

    • Saturated Fat

      17 g

    • Carbohydrates

      1 g

    • Sodium

      2370 mg

    • Cholesterol

      270 mg

    • Protein

      122 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Smoke Signals columnist Jim Shahin.

    Tested by Dean Felten .

    Published February 15, 2011

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