Salt Steak Recipes

SALT AND PEPPER RIBEYE STEAK

Steps:

• Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal® Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
• Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
• Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
• Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
• Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.

STRIP STEAK WITH SPICED SALT

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.)
• Remove the steaks from the refrigerator about 1 hour before grilling to bring to room temperature; sprinkle each side with 1/2 teaspoon of the prepared spiced salt, then cover with plastic wrap and set aside.
• Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Wipe the salt off the steaks and pat dry; brush lightly with olive oil. Grill over direct heat until marked on the bottom, about 2 minutes, then rotate 90 degrees F and cook 2 more minutes. Flip the steaks and repeat on the other side, then transfer to the cooler side of the grill (indirect heat); cook 5 more minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
• Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes. Serve with the steaks and the remaining spiced salt.

GARLIC-BUTTER STEAK

Steps:

• Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

RIB-EYE STEAKS WITH CURRIED SALT

Steps:

• Stir together salt and curry powder. Pat steaks dry and sprinkle both sides evenly with curried salt.
• Heat a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then sear steaks 4 to 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 tablespoons. Spoon juices over meat.

HOMEMADE STEAK SEASONING

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.

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!

SALT-FRIED RIB-EYE STEAKS

Steps:

• Pat steaks dry. Sprinkle salt evenly in bottom of a well-seasoned 10-inch cast-iron skillet. Heat skillet over moderately high heat until faint wisps of smoke are visible and fry steaks, shaking skillet after 1 or 2 minutes to loosen them from bottom, 6 minutes. Turn steaks over and fry 5 minutes more for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before slicing.

SALT-FRIED RIB-EYE STEAK

Steps:

• Pat steaks dry.
• Sprinkle salt evenly in a 10-inch cast-iron skillet.
• Heat skillet over moderately high heat until faint wisps of smoke are visible.
• Add steaks and cook, shaking skillet after 1 or 2 minutes to loosen them from the bottom, for 6 minutes.
• Turn steaks over and cook for 5 minutes more for medium-rare.
• Transfer to a cutting board and let stand, loosely covered with foil, for 5 minutes before slicing.

THE PERFECT NEW YORK STRIP STEAK

Steps:

• Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
• Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.

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.