This way of cooking steak has become a tradition in my family. Seriously, we tried it one time, years ago, and haven’t looked back since! Some of you may have tried this before, and some of you haven’t; regardless, may I (highly!) suggest you try this next time you cook steak. It doesn’t matter the cut of steak, if you salt it for a while, it will significantly improve the taste.
They say that the loose rule is to salt your steak for one hour for every inch of thickness of your steak. Honestly, that will do just fine, but I recommend salting it for as long as you can (even up to overnight in the fridge.) There’s really no right way to do it, some people prefer to salt it on a cooling rack so that all sides of the steak can be aerated while it’s resting, some just flip it half way through, it doesn’t really make a huge difference. Just as long as you pile on the coarse rock
salt on all sides and let it sit for a least an hour or two, your steak will taste great.
For the purposes of this recipe, I am using filet mignon, but, like I said, any cut of steak will do, it’s more important to follow the instructions than it is the measurements for this recipe.
The Best Steak (Prep)
Yield 3 servings
While it may seem counterintuitive, "marinating" your steak in salt will give you the juiciest steak you've ever had!
- coarse sea salt
- 3 6oz. filets
- garlic powder (optional)
- 1 tablespoon avocado oil
- 1 1/2 tablespoon butter
- Pat your meat dry when you remove it from the paper or packaging.
- Cover your meat with a thick layer of rock salt on all sides.
- Put aside on a plate, covered with a paper towel for as long as you can, or at least an hour. (Put in the fridge, if overnight.)
- When it's time to cook the steaks, make sure to rinse off all the salt, then place on paper towels and pat dry and season with a little pepper (and garlic powder if you want.) Don't skip this step thinking that you'll want some of the saltiness for cooking - I promise you, the steaks will be salty enough with no more added salt!
From here, you can cook your steak any way you like! As with most people, my top preference for steak is on a grill, but unfortunately our little rental house in NH doesn't have one, so I'll settle for cooking it inside. See below if you are in the same unfortunately predicament!
Cooking the Steak
- Preheat oven to 400°F .
- Heat the oil in a skillet or grill pan over medium-high heat.
- When the oil starts to smoke (ever-so-slightly!), add the steak and sear it on both sides until a crust forms. This should take about 5 minutes per side. (If it's turning brown to quickly, turn the heat down.)
- If desired, sear the edges.
- Add the butter to the pan, and put the skillet into the oven until your desired level of doneness is achieved, flipping halfway through. It will likely take between 5-10 minutes. (I find the best way to determine this is by thermometer -- see below for the chart to help you know what temperature you need.)
- Transfer the steak from the skillet onto a plate and allow to rest for about 5 minutes.
If you're slicing a larger piece of meat, make sure to slice against the grain!
This will help you know at what temperature to remove the steak for your desired cooking level:
Doneness: Temp. to remove: Final Temp.
Rare 130-135°F 130-140°F
Medium Rare 140°F 145°F
Medium 155°F 160°F
Well Done 165°F 170°F