Herb Salt Crusted Strip Steak Recipe By Tasty

GRILLED HERB-CRUSTED TOP LOIN STEAKS

Steps:

• Mix all ingredients except beef in small bowl. Rub and press mixture into all surfaces of beef. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Grill beef uncovered 4 to 5 inches from medium heat 1 minute on each side to seal in juices. Cover and grill 6 to 10 minutes longer for medium doneness, turning once.

GRILLED CRUSTED STEAK WITH LEMON BUTTER

Steps:

• Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder.
• Place butter mixture in plastic wrap and roll into a log shape.
• Chill until firm.
• Combine black pepper, white pepper, red pepper flakes, coriander, sugar, salt and garlic powder.
• Rub spice mix into both sides of steaks.
• Shake off excess.
• Place steaks on a hot grill and cook for 2 minutes.
• Turn and cook for 2 additional minutes.
• Move steak to a cooler section of the grill and continue to cook until desired doneness.
• Serve each steak with a slice of the lemon butter.

SALT AND PEPPER CRUSTED STEAK

Steps:

• Trim excess fat from steak.
• Slash the fatty edge of the steak to keep it from curling.
• Mix oil and mustard and spread it in a thick layer over the steak, top and bottom.
• Mix salt with pepper and coat steak with this mixture, pressing the layer firmly onto the steak.
• Place steak on wax paper and let stand for 30 minutes at room temperature.
• Place steak 6 inches above gray coals and grill for 20 minutes on each side for rare, 25 minutes per side for medium.
• Use tongs to turn the steak to keep from piercing the meat.
• Break the crust from the steak and cut meat into thin slices across the grain.
• Serve as is or on rye bread toast.

HERB SALT-CRUSTED STRIP STEAK RECIPE BY TASTY

Steps:

• To make the herb salt, pour all ingredients into a food processes and pulse until desired consistency.
• Let the steak rest at room temperature for 30 minutes prior to cooking. This will help the steak cook more evenly.
• Season the steak liberally on both sides with the herb salt.
• In a large cast-iron skillet, heat a drizzle of oil over medium-high heat until nearly smoking. Sear the steak for 4-5 minutes on each side, depending on thickness and your desired doneness. Sear on the sides for 1 minute each to crisp up the fat cap, if desired. For medium-rare steak, the internal temperature should read 135˚F (57˚C).
• Let the steak rest for 10 minutes, then slice and serve.
• Enjoy!