Tank Cooks Salt Encrusted Steak
Thanks to Ciara McGee for the recipe.
Email NJTank99@gmail.com for future episodes.
Ingredients:
- 2 cups Kosher salt
- 4 tablespoons thyme
- 1 tablespoon rosemary
- 2 egg whites
- 2/3 cup cold water
- 2-3 cups flour
- 4 filet mignons (1-2" thick)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 egg yolk 1 tablespoon water
- 1/2 tablespoon fresh ground black pepper
Directions:
- Combine the salt and herbs in the bowl of a mixer fitted with a paddle at least six hours before cooking the steaks (and up to 24 hours ahead).
- Add the egg whites and water and mix until thoroughly blended.
- Add two cups of flour, a little at a time, until a dough ball forms. You may need to add more flour or water to get a moist, pliable, and non-sticky dough. Cover the dough and set aside. If waiting overnight, refrigerate the dough and bring it back to room temperature.
- Preheat the oven to 375F.
- Pat the beef dry. Melt the butter and oil in a skillet, and sear the beef on all sides when very hot.
- Roll the dough out on a floured board to about 1/4". Cut into circles or squares large enough to wrap around each filet completely. Wrap the filets and seal the seams well.
- Baste the dough with an egg wash made from egg yolk and water. Place the steaks seam-down on an ungreased baking sheet and bake for 10 minutes for medium-rare. I recommend using a probe and pulling the steaks out 10 degrees below your desired doneness.
- Remove from oven and allow to rest for 10 minutes. Remove crusts and discard them. Top steaks with a pinch of ground pepper.
