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Herb Salt-Crusted Strip Steak

by Greg Perez featured in Herb Salt Steak & Brussel Sprout Gratin

Ingredients

for 2 servings

  • 8 oz
    new york strip steak (225 g)
  • oil, your choice, to taste
  • herb salt, to taste

Herb Salt

  • 1 cup
    fresh rosemary (70 g)
  • 1 cup
    fresh parsley (35 g)
  • 1 cup
    fresh thyme (45 g)
  • 1 cup
    sea salt (240 g)
    Calories 354
    Fat 28g
    Carbs 1g
    Fiber 1g
    Sugar 0g
    Protein 23g

Estimated values based on one serving size.

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Preparation

  1. To make the herb salt, pour all ingredients into a food processes and pulse until desired consistency.
  2. Let the steak rest at room temperature for 30 minutes prior to cooking. This will help the steak cook more evenly.
  3. Season the steak liberally on both sides with the herb salt.
  4. 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).
  5. Let the steak rest for 10 minutes, then slice and serve.
  6. Enjoy!
  7. Strip Steak - Calories: 351 - Total fat: 25 grams, Sodium: 363 mg, Total carbs: 0 grams, Dietary fiber: 0 grams, Sugars: 0 grams, Protein: 29 grams
 

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