Best Salt And Pepper Steak Recipes

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SALT AND PEPPER RIBEYE STEAK



Salt and Pepper Ribeye Steak image

Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Time P2DT30m

Yield 6

Number Of Ingredients 5

6 (8 ounce) rib-eye steaks
1 tablespoon Diamond Crystal® Kosher Salt
1 ½ teaspoons ground black pepper
1 tablespoon vegetable oil, or as needed
2 tablespoons unsalted butter

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.

Nutrition Facts : Calories 351.9 calories, Carbohydrate 0.3 g, Cholesterol 91.2 mg, Fat 27.2 g, Fiber 0.1 g, Protein 25 g, SaturatedFat 11.3 g, Sodium 1024 mg

SALT AND PEPPER CRUSTED STEAK



Salt and Pepper Crusted Steak image

A simple way to dress up steak before grilling. Very tasty. A crust develops on the steak that has to be cracked away before eating, but the steak inside is so worth it. Flavorful and succulent.

Provided by silky

Categories     Steak

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 5

4 -5 lbs boneless sirloin steaks, 3 inches thick,about
1/3 cup corn oil
1/3 cup prepared mustard
coarse salt, about 1 cup
2 tablespoons cracked black peppercorns

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.

SALT-AND-PEPPER STEAK



Salt-And-Pepper Steak image

Categories     Bon Appétit

Number Of Ingredients 3

1 1/2 pound skirt steak, cut into 4 pieces
Salt
Pepper

Steps:

  • Cut 1 1/2 pound skirt steak into 4 pieces; season with salt and pepper.
  • Grill over medium-high heat until medium-rare, about 4 minutes per side.
  • Let rest 5 minutes before thinly slicing against the grain.

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