Best Salt And Pepper Crusted Steak Recipes

SALT-CRUSTED BEEF TENDERLOIN RECIPE BY TASTY

Steps:

• Liberally pepper the beef tenderloin on all sides.
• Brown all sides of the beef tenderloin, set aside so its comes to room temperature.
• In a large mixing bowl, combine the salt, rosemary and water. You want the consistency of wet, packable sand.
• Spread a thin layer of the salt on your baking sheet.
• Place the beef tenderloin on top and cover the with remaining salt. Make sure the entire beef tenderloin is covered in the salt mix.
• Bake at 250°F (120°C) for 45-60 minutes or until the internal temperature is about 120°F (48°C) for medium rare.
• Remove and let it rest in the salt crust for 15 minutes.
• Using the back of the spoon, crack the salt crust and remove. Brush away any excess salt and remove the beef tenderloin.
• Slice and serve with roasted vegetables.
• Enjoy!

PEPPER-CRUSTED FILET MIGNON

Steps:

• Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
• Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
• Remove strings from filets, and serve with Red Wine Sauce, if desired.

PERFECT PAN-SEARED STEAKS RECIPE

Steps:

• Pat steaks dry with paper towels. Season liberally with salt. Allow to rest at room temperature for at least 40 minutes and up to 2 hours. Alternatively, place on a plate or on a rack over a baking sheet in the refrigerator overnight. Remove from refrigerator at least 40 minutes before cooking.
• In a large stainless-steel or cast iron skillet, heat oil over high heat until heavily smoking. Season steaks with pepper, add to pan, and cook, flipping frequently with tongs until well browned on all sides (including edges, which you can sear by holding steaks sideways with tongs) and the internal temperature has reached 110°F (43°C) for rare or 130°F (54°C) for medium (steak will continue to cook for a bit afterward), 6 to 12 minutes depending on thickness.
• Add butter and optional aromatics to pan and continue to cook, flipping often, for an additional 2 minutes. Remove from pan and let rest in a warm place for at least 5 minutes before serving.

PEPPER-CRUSTED STEAK WITH WARM MUSHROOM SALAD

Steps:

• Season the steak on both sides with salt and then coat with the peppercorns. Whisk the vinegar and maple syrup in a large bowl and add the shallot; set aside.
• Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the steak and cook, undisturbed, until a crust forms, 4 to 5 minutes per side, plus about 1 minute on each of the long edges. Transfer to a cutting board to rest.
• While the steak cooks, heat a second large skillet over high heat. Add 2 tablespoons vegetable oil and the mushrooms; cook, undisturbed, until starting to brown, about 3 minutes. Toss, season with salt and continue cooking until well browned and tender, about 5 more minutes.
• Whisk the mustard into the shallot mixture, then whisk in the remaining 1 tablespoon vegetable oil. Add the mesclun, parsley and sautéed mushrooms and toss; season with salt.
• Divide the salad among plates and top with the cheese. Slice the steak and add to the plates.

PEPPER-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
• Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.