Salt Aged Steak with Garlic Butter Sauce

I tried this a few days ago and it came out magnificent. It was the best steak I ever made. I've tried this on Filet Mignon and Ribeye, so I'm certain it would work for most cuts of steak. I think it would make even the cheapest sirloin cuts taste really good if you like the flavors I use.

Ingredients:
Steak of Choice
Kosher or Sea Salt (I find Kosher salt works better.) Don't use table salt!!
Emeril's Original Essence  (You can find this in the spice aisle at most grocery stores.
3-4 cloves of garlic
Garlic Powder
Onion Powder
3-4TBSP butter
Olive Oil
Worcestershire Sauce

Materials Needed:
Small Saucepan
Cast Iron Pan
Paper towels

I have no experience grilling this, I cook mine in the oven since we can't have grills at my apartment. If someone does grill their steak with this recipe, let me know!

Prepwork:

#1. You must salt the fuck out of your steak. You want to absolutely cover it in salt on both sides. I don't bother with the edges since I can't make it stick. You just really want to cover it with the salt. If you want, you can sprinkle a little garlic and onion powder on it as well.
#2. Let the steak sit, outside of the fridge, for one hour per inch of thickness. So if it's two inches thick, it gets to sit like that for two hours.

What this does: It pulls the water to the surface and out of the inside. This makes it super tender. It's the fast way to "dry age". It won't be as good as true dry aged steak, but it's really damn good for the little time it takes.

#3. After the time is up, you need to rinse all that salt off. Rinse it under cool water. Don't use hot/warm as that will start to actually cook the steak. Make sure you get all the salt off. Once you've finished rinsing it, you need to pat it dry with a paper towel - and I mean really dry. You want to get as much of the water off and out of it as you can.

#4. Once all the salt and water is out of your steak, you can prepare the rub. Sprinkle a little Worcestershire sauce over it. Then sprinkle some garlic powder, onion powder and the Emeril's essence all over the steak. Do this on both sides. (This is really good on a fatty steak like a ribeye. If you like eating the fat like I do, this is heavenly).


The cooking part:

1. Once you're done patting the steak dry, put a little olive oil on your cast iron pan, put it in the oven. I set mine on broil: high. I can't really tell what temp it is, I just know it's hot as fuck. Let that heat up for 5 minutes.
2. Hopefully the oil is really hot, so you can put the steak in. Leave it for 10 minutes. If it's a really thick steak, leave it in for a least 15-17 minutes. You don't have to touch it or flip it. I like my steak RARE, so these times are based on that.
3. Once it's done to your preferred temperature, let it rest. While you're waiting, you can make the garlic butter:

Garlic Butter:
1. Heat up 3-4 tablespoons of butter in a small saucepan over medium heat. Let it melt and get sizzly.
2. Mince 3-4 cloves of Garlic. Once the butter is good and sizzly, add in the garlic. (If you're unsure if it's hot enough, you can put in some small pieces of garlic. If it starts to bubble around the pieces, it's ready. If you want to, you can add in a teaspoon of garlic powder and a little salt.
3. Let that cook until the garlic is a nice golden brown. Should be about 3-4 minutes. You can go a little farther if you want the nice caramelized flavor of roast garlic.
4. Once that's done, brush it on top of your steak.

Enjoy!