Ingredients:

1 1/2 tsp. kosher salt
1 3/4 tsp. curry powder
2 (3/4″ thick) beef rib-eye steaks
1/4 cup water

Method:

Stir together salt and curry powder. Pat steaks dry and sprinkle both sides evenly with curried salt.

Heat a well-seasoned 10″ cast-iron skillet over moderately high heat until hot but not smoking, then sear steaks 4-5 minutes on each side, or until an instant-read thermometer inserted horizontally into thickest part of meat registers 130 F for medium-rare. Transfer steaks to a plate and let stand 5 minutes.
Add water to skillet and deglaze pan by boiling, scraping up brown bits, until reduced to about 2 Tbsp.
Spoon juices over meat.