Seasoning a steak with the crust of another steak

Ingredients

• 1 piece Ribeye Steak (about 1.5 lb, well‑marbled)
• 2 cups Steak Crust (crust trimmed from a previously cooked steak, dehydrated)
• 1 tsp Kosher Salt (for seasoning)
• ½ tsp Freshly Ground Black Pepper (for seasoning)
• 1 tbsp High‑Smoke‑Point Oil (e.g., grapeseed or avocado oil)

Instructions

1. Trim the crust

   Using a sharp boning knife, carefully cut away the browned crust from a previously cooked steak until you have roughly 2 cups of crust pieces.

   Time: PT5M

2. Arrange crust for drying

   Spread the crust pieces in a single layer on a parchment‑lined baking sheet or dehydrator tray, making sure they do not overlap.

   Time: PT2M

3. Dehydrate the crust

   Dry the crust at 65 °C (149 °F) for about 12 hours, or until completely brittle and dry to the touch.

   Time: PT12H

   Temperature: 65°C

4. Blend into powder

   Transfer the dried crust to a food processor and pulse until a fine, uniform powder forms.

   Time: PT5M

5. Season the fresh steak

   Pat the ribeye dry with paper towels, then season both sides with kosher salt, black pepper, and 1–2 tbsp of the crust powder, pressing gently to adhere.

   Time: PT3M

6. Preheat the skillet

   Place a cast‑iron skillet over high heat and add the oil; heat until the oil just begins to shimmer.

   Time: PT2M

   Temperature: 200°C

7. Sear the steak

   Lay the steak in the hot skillet and sear without moving for 3 minutes, then flip and sear the other side for another 3 minutes for medium‑rare (adjust time for desired doneness).

   Time: PT6M

   Temperature: 200°C

8. Rest the steak

   Transfer the steak to a plate and let it rest for 5 minutes before slicing.

   Time: PT5M

9. Serve

   Slice the steak against the grain, sprinkle a little extra crust powder if desired, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

5 g

Fat

40 g

Fiber

0 g