Low Sodium Cast Iron Steak

Total time27 min

Prep time5 min

Cook time12 min

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Ingredients

2 servings

2 ribeye or new york strip steaks (about 1 to 1 ¼ inches thick, 10–12 oz each)
1 ½ tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp black pepper, coarsely ground
1 tbsp neutral oil (such as avocado oil or canola oil)
2 tbsp unsalted butter
3 garlic cloves, lightly smashed
3 sprigs fresh thyme

Instructions

1
Pat the steaks completely dry with paper towels, then season all over — top, bottom, and sides — with the kosher salt and coarsely ground black pepper. Let them rest at room temperature for at least 10 minutes while you heat the pan.
2
Place a 12-inch cast iron skillet over high heat for 3–4 minutes, until the pan is smoking and a drop of water evaporates on contact immediately.

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