Crust-Dusted Seared Steak by Babasood

Ingredients

• 2 ribeye or strip steaks, about 1 to 1 1/2 inches thick
• 2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 1 tbsp neutral oil
• 1 cooked steak crust, from a heavily seared steak
• 1 tsp flaky salt, optional for finishing

Instructions

1. Trim the fat cap diagonally on one steak to maximize pan contact, then season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Heat a heavy skillet over high heat until smoking hot, then sear the steak for 2 to 3 minutes per side until a deep brown crust forms.
3. Dehydrate the cooked crust overnight at about 135°F until completely dry and brittle.
4. Blend the dried crust into a fine powder, then mix it with the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
5. Season the second steak with the crust powder, pressing it onto the surface so it adheres evenly.
6. Sear the seasoned steak over high heat for 2 to 3 minutes per side until the crust is dark and crisp and the center reaches your preferred doneness.
7. Rest the steak for 5 minutes, then slice and serve with flaky salt if desired.