When Should I Salt my Steak?

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

1. 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

2. 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

3. Preheat the skillet

   Place the cast‑iron skillet over high heat until it begins to smoke, about 3 minutes.

   Time: PT3M

   Temperature: 450°F

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. Add aromatics

    Stir in the remaining shallots and thyme; cook 1 minute until softened but not browned.

    Time: PT1M

    Temperature: 400°F

11. 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

12. 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

13. 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