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Tank Cooks Salt Encrusted Steak

Frank The Tank5/23/2024 8:20 PM

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.

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