Salt and Pepper Crusted Steak
Elevate your steak night with this Salt and Pepper Crusted Steak recipe, a mouthwatering classic that’s all about bold flavors and simple techniques. Using boneless ribeye or sirloin, this dish features a perfectly seared crust made from coarse kosher salt and freshly ground black pepper, locking in juiciness with each tender bite. Cooked in a hot cast-iron skillet with olive oil, butter, aromatic rosemary, and smashed garlic, the steaks are basted to perfection, creating layers of rich, savory flavor. Ready in just 20 minutes, this steak is ideal for an indulgent dinner at home, and pairs beautifully with roasted vegetables or creamy mashed potatoes. Whether you’re a steak-lover or hosting a special meal, this recipe is guaranteed to impress every carnivore at the table.
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Recipe Information
Ingredients
- 2 pieces (8-10 ounces each) Boneless ribeye or sirloin steak
- 2 teaspoons Coarse kosher salt
- 1 tablespoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 sprigs Fresh rosemary sprigs
- 2 cloves Fresh garlic cloves (smashed)
Instructions
Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes. This ensures even cooking.
Pat the steaks dry with paper towels to remove excess moisture. Season both sides evenly with the coarse kosher salt and freshly ground black pepper. Press the seasoning firmly into the meat to create a crust.
Preheat a cast-iron skillet over medium-high heat for about 5 minutes until very hot.
Add 1 tablespoon of olive oil to the hot skillet and swirl to coat the bottom.
Carefully place the steaks in the skillet and sear for 3-4 minutes on the first side without moving them. This helps develop a nice crust.
Flip the steaks using tongs and add the remaining tablespoon of olive oil, unsalted butter, rosemary sprigs, and smashed garlic cloves to the skillet.
Cook the steaks for another 3-4 minutes on the second side, spooning the melted butter over them as they cook to infuse the flavor.
Use a meat thermometer to check for your desired level of doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, and so on.
Remove the steaks from the skillet and place them on a cutting board. Tent loosely with aluminum foil and let them rest for 5-10 minutes to allow the juices to redistribute.
Slice the steaks against the grain and serve immediately with your favorite sides.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 4166 mg | 181% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1409 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
