When Should I Salt my Steak?
When Should I Salt my Steak? is a medium American recipe that serves 2. 560 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $34.70 total, $17.35 per serving
Ingredients
- 13 oz Beef Tenderloin Steaks (2 steaks, about 1‑inch thick each)
- 1 tbsp Kosher Salt (generous coating for dry‑brine)
- 1 tsp Freshly Ground Black Pepper (ground in mortar and pestle)
- 1 tbsp Olive Oil (for searing)
- 4 tbsp Unsalted Butter (divided: 2½ tbsp for basting, 1½ tbsp for sauce)
- 2 Shallots (roughly chopped)
- 4 Fresh Thyme Sprigs (whole sprigs, plus extra for garnish)
- 8 oz Mixed Mushrooms (sliced (cremini, shiitake, oyster, etc.))
- ½ cup Chicken Stock (low‑sodium, store‑bought or homemade)
- 1 tsp Soy Sauce (light soy for flavor)
- ½ tsp Whole Grain Mustard (adds tangy depth)
- ¼ tsp MSG (Monosodium Glutamate) (optional, enhances umami)
- ¼ tsp Black Pepper (freshly cracked for sauce)
- 1 tsp Yuzu Juice (or lime juice as substitute)
- Pinch Crunchy Sea Salt (for finishing)
- 1 tbsp Fresh Parsley (chopped, optional garnish)
Instructions
Dry‑brine the steaks
Pat the steaks dry, then coat each generously with kosher salt. Place uncovered on a rack in the refrigerator and let rest overnight (at least 8 hours).
Time: PT5M
Season just before cooking
Remove steaks from the fridge, pat dry again, and sprinkle freshly ground black pepper on both sides. Let sit at room temperature for 15 minutes.
Time: PT15M
Preheat the skillet
Place the cast‑iron skillet over high heat until it begins to smoke, about 3 minutes.
Time: PT3M
Temperature: 450°F
Sear the first side
Add 1 tbsp olive oil, swirl, then lay the steaks in the pan without moving them. Sear 2 minutes until a deep mahogany crust forms.
Time: PT2M
Temperature: 450°F
Flip and sear the second side
Turn the steaks, add a pinch of salt if needed, and sear the other side for another 2 minutes.
Time: PT2M
Temperature: 450°F
Baste with butter, shallot, and thyme
Add 2½ tbsp butter, the chopped shallots, and thyme sprigs. Tilt the pan and spoon the melted butter over the steaks continuously for 2 minutes.
Time: PT2M
Temperature: 450°F
Check internal temperature and finish cooking
Insert the thermometer into the thickest part; aim for 95 °F (35 °C). If lower, continue basting in 30‑second bursts until target is reached.
Time: PT2M
Temperature: 450°F
Rest the steaks
Transfer steaks to a warm plate, tent loosely with foil, and let rest 5 minutes. Pour the pan‑dripping butter and juices over the meat.
Time: PT5M
Prepare the mushroom sauce base
Return the skillet to medium‑high heat, add 1 tbsp butter and a splash of olive oil, then add the sliced mushrooms. Season lightly with salt and sauté until deeply browned, about 5 minutes.
Time: PT5M
Temperature: 400°F
Add aromatics
Stir in the remaining shallots and thyme; cook 1 minute until softened but not browned.
Time: PT1M
Temperature: 400°F
Deglaze and build sauce
Add 1 tsp soy sauce, ½ tsp whole grain mustard, a pinch of MSG, and ½ tsp black pepper. Splash in ½ cup chicken stock, stir, and bring to a gentle simmer.
Time: PT2M
Temperature: Simmer
Reduce and finish
Reduce the sauce by half, about 4 minutes, then whisk in the remaining 1½ tbsp butter until glossy. Finish with 1 tsp yuzu juice and adjust seasoning.
Time: PT4M
Temperature: Simmer
Plate and garnish
Arrange a bed of sautéed mushrooms on each plate, place the rested steak on top, drizzle with sauce, sprinkle with crunchy sea salt and optional chopped parsley.
Time: PT2M
Nutrition Facts
- Calories
- 560
- Protein
- 45 g
- Carbohydrates
- 8 g
- Fat
- 35 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, Keto‑Friendly, High‑Protein
Allergens: Dairy (butter), Soy (soy sauce), Mustard
Ingredient Substitutions
- Instead of Beef Tenderloin Steaks: Beef Filet Mignon, Center‑cut Filet
- Instead of Kosher Salt: Sea Salt
- Instead of Freshly Ground Black Pepper: Pre‑ground pepper
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Unsalted Butter: Ghee
- Instead of Shallots: Red onion
- Instead of Fresh Thyme Sprigs: Dried thyme (½ tsp)
- Instead of Mixed Mushrooms: Button mushrooms
- Instead of Chicken Stock: Vegetable stock
- Instead of Soy Sauce: Tamari
- Instead of Whole Grain Mustard: Dijon mustard
- Instead of Yuzu Juice: Lime juice
Equipment Needed
- Cast‑Iron Skillet
- Tongs
- Kitchen Scale
- Instant‑Read Thermometer
- Chef’s Press or Heavy Plate (optional)
- Cutting Board
- Chef’s Knife
- Small Saucepan
- Wooden Spoon or Silicone Spatula
Critical Steps — Do Not Skip
- Dry‑brine the steaks overnight with generous salt
- Preheat the skillet until it smokes before adding oil
- Sear without moving to develop a deep Maillard crust
- Baste continuously with butter, shallot, and thyme
- Rest the steaks and pour pan juices over them
- Brown mushrooms thoroughly before adding liquid
- Finish sauce with butter emulsification and yuzu juice
Chef Tips from the Video
- Press the steak with a heavy plate for a few seconds after the first sear to ensure maximum contact.
- Finish the sauce with a splash of yuzu juice for bright acidity that cuts the richness.
- Use a pinch of flaky sea salt right before serving for a satisfying crunch.
Troubleshooting
Steak does not develop a brown crust
Ensure the pan is fully preheated and the steak surface is dry; avoid adding the steak to a crowded pan.
Sauce is too thin
Continue reducing over medium heat until it coats the back of a spoon; alternatively, whisk in an extra tablespoon of butter.
Steak is overcooked after resting
Remove from heat at 90‑95 °F (32‑35 °C) and let carry‑over cooking bring it to the desired doneness.
Storage
Refrigerator: Store leftover steak and sauce in airtight containers for up to 3 days.
Freezer: Cooked steak can be frozen for up to 2 months; reheat gently. Sauce freezes well for 2 months.
Room temperature: Do not leave cooked steak at room temperature longer than 2 hours.
Make-Ahead Tips
- Dry‑brine the steaks up to 2 days in advance; keep uncovered in the fridge.
- Mushroom sauce can be made up to 4 hours ahead; reheat gently over low heat and whisk in fresh butter before serving.
Frequently Asked Questions
What is the cultural significance and history of tenderloin steak in American cuisine?
Tenderloin, also known as filet mignon, has long been prized in American fine dining for its buttery tenderness. Historically, it was a cut reserved for special occasions and upscale restaurants because of its low fat content and delicate texture.
What are the traditional regional variations of steak with mushroom sauce in the United States?
In the Pacific Northwest, mushroom sauces often feature local chanterelles and a splash of wine. In the Midwest, a classic steak‑au‑poivre may use a cream‑based mushroom sauce, while Southern chefs might add a touch of bourbon or smoked paprika.
How is a classic steak with mushroom sauce traditionally served in American fine‑dining settings?
The steak is typically sliced thick, rested, and plated atop a smear of mushroom sauce, accompanied by a garnish of fresh herbs and a finishing flaky sea salt. It is often paired with a simple vegetable or potato side.
During which celebrations or occasions is steak with mushroom sauce commonly served in American culture?
This dish appears at holiday feasts such as Thanksgiving or New Year’s Eve, at celebratory dinner parties, and on restaurant menus for anniversaries and business lunches where a premium protein is desired.
What makes Kenji's dry‑brine method for tenderloin steak special in American cooking?
Kenji’s overnight dry‑brine draws moisture out, then re‑absorbs it with dissolved salt, creating a seasoned interior and a drier surface that sears faster, yielding a deeper crust and juicier steak compared to a non‑brined cut.
What are the most common mistakes to avoid when making Tenderloin Steaks with Mushroom Sauce?
Common errors include adding the steak to a cold pan, overcrowding the pan, over‑seasoning the sauce with salt (the stock and soy sauce already contain sodium), and removing the steak too early before the internal temperature reaches 95 °F for proper carry‑over cooking.
Why does this recipe use a high‑heat dry‑sear instead of a lower‑heat cooking method?
High heat quickly raises the steak’s surface temperature above the boiling point of water, allowing the Maillard reaction to occur without steaming the meat, which creates the deep mahogany crust Kenji emphasizes.
Can I make Tenderloin Steaks with Mushroom Sauce ahead of time and how should I store them?
Yes. Dry‑brine the steaks up to two days ahead, keep uncovered in the fridge. Cooked steaks and sauce can be refrigerated for up to three days; reheat gently and add a fresh pat of butter to the sauce before serving.
What texture and appearance should I look for when the mushroom sauce is finished?
The sauce should be glossy, coat the back of a spoon, and have a velvety mouthfeel. The mushrooms should be deeply browned but not burnt, and the shallots should be softened yet still pale.
How do I know when the Tenderloin Steaks are done cooking?
Insert an instant‑read thermometer into the thickest part; aim for 95 °F (35 °C) before resting. The steak will rise to about 120 °F (49 °C) during the rest, delivering a rare finish.
What does the YouTube channel J. Kenji López‑Alt specialize in?
The YouTube channel J. Kenji López‑Alt focuses on science‑based cooking techniques, detailed recipe breakdowns, and practical home‑cook advice, often emphasizing the why behind each step.
How does the YouTube channel J. Kenji López‑Alt's approach to American steak cooking differ from other cooking channels?
Kenji combines rigorous food‑science explanations with everyday kitchen tools, avoiding fancy equipment while still achieving restaurant‑quality results, whereas many channels rely on high‑end gear or shortcuts that skip the underlying chemistry.
Last updated: August 21, 2026
