Midweek Meals: Salt crusted New York strips

by Sarah Christine, Posted Sep 18th 2008 @ 1:00PM

The best steak you'll ever make, this salt crusted new york strip will become your go-to recipe for those carnivore cravings!

Calling all carnivores!

When I tell you this is not just another steak recipe, you have to believe me. One sunny morning during the summer I was watching the Food Network and Tyler Florence was making his version of the ultimate steak. I was hooked the minute he covered the steaks with an egg white paste. A new and odd technique to me, I can't believe it took me months to actually try it. Not only was the entire piece perfectly medium rare, they were the most flavorful, juicy steaks I had ever tasted in my home. An absolute add-on must to your recipe collection.

2 (18 ounce) New York strip steaks (1 1/2 inches thick)
Extra-virgin olive oil
Ground black pepper
6 egg whites
3 cloves garlic, minced
2 bay leaves
3 sprigs fresh rosemary, leaves only
1/4 bunch flat-leaf parsley, leaves only
4 sprigs thyme, leaves only
3 steams fresh sage
3 cups (yes cups) kosher salt

Preheat over to 475 degrees F.

Bring steaks out so they can come up to room temperature, drizzle with a little olive oil and a few turns of black pepper.

Put egg whites in a large mixing bowl and gently whisk until slightly foamy. Using a mortar and pestle (or food processor), add the garlic, bay leaves, rosemary, parsley, thyme and sage. Add to egg whites with salt and combine well until it holds together like a paste.

Take a large cast iron skillet (or 2 smaller ones) and set strip steaks in the center of the skillet and mold salt paste on top of and around the sides of the steak.

Before the steak is put into the oven, the egg white paste is slathered on the top and sides of the steak

Before the steak is put into the oven, the egg white paste is slathered on the top and sides of the steak

Bake in the hot oven for 15 minutes (internal temperature should reach 120 degrees F) then pull out and rest for 7 to 8 minutes. Crack shell open, remove steak, slice and serve! It is important to note that you do not eat the egg white mixture. Just scrape off shell.

After the steaks have rested and been brought to a safe internal temperature, crack the egg shell open and remove the steaks

After the steaks have rested and been brought to a safe internal temperature, crack the egg shell open and remove the steaks

Recipe courtesy of Tyler Florence
Episode#: TU0405

Filed Under: Ingredients
Tags: beef, dinner, food network, FoodNetwork, meat, new york strip, NewYorkStrip, salt crusted new york strip, SaltCrustedNewYorkStrip, steak, tyler florence, TylerFlorence

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Reader comments (Page 1 of 1)

9-18-2008 @2:24PM rahrah said... worst recipe ever:
1) hardly "perfect", obvious transition of grey to pink.
2) steak is actually medium at its rarest and overcooked (grey) elsewhere.
3) lack of maillard or caramelisation
4) meat juices wasted
5) if you are to measure to 120F anywhere, what's the point? might as well do it properly...

Sear steak (cold, straight from fridge*) in hot heavy pan, then either a) place in low temp oven and cook till desired temp, b) place in another pan, warm, with noisetted butter, baste till steak reached desired temp, c) sous vide. comme ca

*the colder the steak the less meat under the surface is cooked during the searing process, giving a well browned outside, perfect pink/rose inside with no grey "in between".

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9-18-2008 @3:42PM Alex Falk said... One of the things I picked up from the Les Halles cookbook:
Sear the snot out of both sides (high heat, 2 min both sides +-) toss into preheated oven at 325-350 for 8 minutes, steak=med rare, and juicy.
This is for an inch thick steak.

Oh, and DON'T TOUCH THE STEAK WHILE SEARING!
Flip once, and once only!

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9-18-2008 @9:01PM Astin said... That picture up top isn't the same steak as in the pictures below. Why no finished product? Esepcially since the top picture is obvioulsy cooked to medium, thin, and not wholly appetizing.

I've never seen a salt-crusted steak before, as that's a technique usually used on fish. It seems like a waste of effort and time since great steaks are easily made with proper grilling technique.

And rahrah? I've never once seen anybody suggest cooking a steak straight out of the fridge. That's a great way to end up with a cold centre. If you want blue rare inside, than maybe straight-from the fridge works?

Beef (steaks, roasts) should be brought to room temp before cooking to ensure an even distribution of heat, and the timing and grill temperature will determine doneness and gradient.

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9-18-2008 @4:22PM sc24 said... I apologize. You are correct, the top picture was nothing like the final product. My cut meat image was too dark and just didn't do the meat justice.
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9-18-2008 @4:54PM Stephen said... I think this would work great on a tougher cut of meat, slower cooking, get it nice and juicy, salt crusts can do wonders to food sometimes.

http://crapkitchen.blogspot.com/
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