1. Gather everything you need and follow the steps below.

Prepare the Steak

1. Pat the steak dry with paper towels, then season it generously on all sides (including the edges) with kosher salt (1–2 teaspoons, or about 1–1.5% of the steak’s weight). After that, decide on the next step based on the desired results and available time:

• If you’re short on time: place the salted on a wire rack set over a baking sheet and let it sit uncovered at room temperature for 1 hour. That’s the minimum amount of time the salt needs to do its job.
• If you have more time and want better flavor and a deeper crust: leave it in the fridge for 2 to 8 hours (this is the option I recommend).
• For maximum flavor: You can dry-brine the steak in the fridge for 12–24 hours, but with this option, you must accept the fact that you will get a much thicker gray band under the crust. You won’t get that even wall-to-wall doneness gradient inside. If the gray band isn’t an issue for you, go for it. After a long dry brine, the steak will have a much deeper flavor and a much better crust.

Preheat the Pan

• If you dry-brined the steak in the fridge, take it out about 30 minutes before cooking and let it sit at room temperature.
• Preheat a heavy pan, preferably a cast-iron skillet, over medium-high heat for 3–4 minutes. Add 2–3 tablespoons of high-smoke-point oil and let it heat for another minute.
• Meanwhile, pat the steak dry one more time. Optionally, season it on all sides with about 1/2 teaspoon of finely ground black pepper per pound (454 g) of steak.

Cook the Steak

1. Start by searing the top and bottom for 30 seconds each. Then sear the edges.
2. Gently roll the steak with tongs or your hand so every side touches the pan. With blue steak, this step matters because the inside stays almost raw, so you want the outside seared as evenly as possible.
3. After searing the edges, go back to the top and bottom. Continue cooking the steak, flipping it every 30 seconds, until it reaches the right internal temperature.
4. For a steak about 2 inches (5 cm) thick, remove it from the pan when the internal temperature reaches about 90°F (32°C). For a steak about 1 inch (2.5 cm) thick, remove it at around 100°F (38°C) and let it rest.

• For safety, don’t use the same dirty tongs from start to finish. After searing the steak’s surface, clean the tongs thoroughly or switch to a clean pair before continuing.

Rest the Blue-Rare Steak

1. Don’t cut into the steak right after removing it from the pan. Let it rest for about 6–7 minutes. During this time, the residual heat continues to move toward the center, bringing the steak to the right final temperature.
2. After those 6 to 7 minutes, slice the steak and serve it with your favorite aromatics and sides.