Start with a good cut of meat, whatever you like (we chose rib eyes). About an hour before you want to cook them, cover them in coarse seal salt (note that it doesn’t work with regular table salt because it’s ground too fine). Cover and let it sit out to come to room temperature.
Cut up all the stuff you like in your salad. We used red leaf lettuce, carrots, celery, and radishes.
Once you are ready to cook, heat a cast iron skillet on the highest heat you have on your stove. While that is heating up, rinse off all the salt and dry your steaks with paper towels. Season with salt and pepper on both sides. Holding the steak with tongs, put the fat strip in the pan till it starts to come away from the meat and turns brown, then lay the steak flat. Repeat for any over steaks you have. Let hen cook for a little bit on that side, hen flip them to the other side. Let them cook there for a couple minutes, but before you think they are done, turn off the heat (if you like them medium, before done would be about rare to medium rare). Once the heat is off, let stand in the pan 5-10 minutes. If there is not a lot of juice, add a little butter to the pan and roll it around a little.
To serve, put steaks on a platter and salad in a bowl so everyone can pick their dressing. Enjoy!