Dry-brined, Seared and Sautéed Chuck-Eye Steak

2 8-ounce chuck-eye steaks (preferably grass-fed, grass-finished, dry-aged)

Sea salt (never table salt)

Fresh ground black pepper

Remove steaks from the refrigerator one hour before cooking. Unwrap steaks and place on a dinner plate. Lightly and evenly salt both sides of each steak and set aside.

When ready to cook, trim some of the fat from the steaks and place in a well-seasoned iron skillet. Place the skillet over medium-high heat to melt some of the fat. Using tongs remove the remaining fat pieces from the skillet.

Place the steaks in the skillet and cook for 5 minutes. Using tongs or a spatula, turn over, grind black pepper over each and cook for about 5 minutes more for medium-rare. If you're using a digital thermometer, the meat should be at 140-degrees (it will rise to 145-degrees as it rests). Rest on cutting board for 5 minutes. Slice each steak crosswise or serve whole.

Serves 2

No USDA based nutritional analysis program lists a cooked chuck-eye steak specifically, so the following is extrapolated from other similar cuts.

Nutrition values per serving: 401 calories (49.8 percent from fat), 22.2 g fat (9.48 g saturated fat), 0 g carbohydrates, 0 g sugars, 0 g fiber, 42.7 g protein, 154 mg cholesterol, 747 mg sodium.