How to Get a Crust on Steak
If you’re always splurging on pricey steaks and wondering how to get a crust on steak, step up to my new FYR Grill. Today, I’ll show you how to nail the perfect crust on your favorite cut of steak every single time. This recipe is inspired by the legendary Ox restaurant in Portland, Oregon. They’ve illustrated the path to perfection, which helped me create this killer recipe. Get ready for steaks with a mouthwatering, crispy crust but tender juicy center. If you’re a home cook, this guide will walk you through achieving steak crust perfection just like celebrity chefs. Table of Contents Why You’ll Love Learning How to Get a Crust on SteakPerfect Steak Crust Ingredients RoundupThis sauce is FYR!How to Make the Steak with a Perfect CrustBlack Gold BasteSteak PreparationGrilling TimeWhat is the Maillard Reaction?What to Serve with the SteakLeftovers & ReheatingMore Steak RecipesFAQs for How to Get a Crust on SteakHow to Get a Crust on Steak Recipe Why You’ll Love Learning How to Get a Crust on SteakPerfect Steak Crust Ingredients Roundup Why You’ll Love Learning How to Get a Crust on Steak Perfect Steak Crust Ingredients Roundup This sauce is FYR! How to Make the Steak with a Perfect CrustBlack Gold BasteSteak PreparationGrilling Time How to Make the Steak with a Perfect Crust Black Gold Baste Steak Preparation Grilling Time What is the Maillard Reaction? What to Serve with the Steak Leftovers & Reheating Leftovers & Reheating More Steak Recipes FAQs for How to Get a Crust on Steak FAQs for How to Get a Crust on Steak How to Get a Crust on Steak Recipe Why You’ll Love Learning How to Get a Crust on Steak For obvious reasons, one of the most frustrating challenges in cooking for unpracticed cooks is the crust. A good crust on the surface of the meat isn’t only about looks. It’s more about flavor and texture while creating the ultimate steak experience. Mastering how to get that nice crust packed with flavor will up your cooking game, wow your guests, and turn every steak into an unforgettable meal. Plus, it’s super straightforward and delivers epic results. Trust me, this is absolutely one technique every meat lover needs in their arsenal. Check out my long form video for more tips on how to get a good crust on steaks! Perfect Steak Crust Ingredients Roundup Here’s what you’ll need to create the best crust on the surface of your steak. For the Steak: Favorite cuts of Steak – Choose from your favorites like ribeye steak, filet mignon, or New York strip. These cuts have good marbling and are ideal for a crispy crust. Kosher Salt – Generously season your steaks with kosher salt to draw out moisture and enhance flavor. For extra flavor, I hit mine with some Bourbon Prime before grilling. Favorite cuts of Steak – Choose from your favorites like ribeye steak, filet mignon, or New York strip. These cuts have good marbling and are ideal for a crispy crust. Kosher Salt – Generously season your steaks with kosher salt to draw out moisture and enhance flavor. For extra flavor, I hit mine with some Bourbon Prime before grilling. For the Black Gold Baste: Beef Tallow – This high-smoke point fat is perfect for basting, while it also gives the steak an incredible flavor and great crust. Herbs and Aromatics – Fresh rosemary, thyme, oregano, green onions, and then garlic infuse the tallow with all the best extra flavors. Lemon – A squeeze of lemon undoubtedly adds a fresh, tangy note to the baste. Beef Tallow – This high-smoke point fat is perfect for basting, while it also gives the steak an incredible flavor and great crust. Herbs and Aromatics – Fresh rosemary, thyme, oregano, green onions, and then garlic infuse the tallow with all the best extra flavors. Lemon – A squeeze of lemon undoubtedly adds a fresh, tangy note to the baste. Now that you know what to grab at the grocery store, let’s get to the step-by-step rundown of how to make the grilling magic happen – reliably. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. How to Make the Steak with a Perfect Crust Black Gold Baste First, let’s make the Black Gold baste. In a cast iron skillet, bring your beef tallow to medium-high heat, aiming for around 325 degrees F. Once heated, pour it over the herbs, green onions, garlic, and lemon in a heat-safe bowl. Let this mixture sizzle, then cover and set it aside for 10 minutes to steep. This allows the flavors to meld together beautifully. Steak Preparation Next, generously season your favorite cuts of steak with kosher salt and place them in the fridge uncovered overnight. This step is crucial for drawing out excess moisture and intensifying the steak’s flavor. The next day, pat the steaks dry with paper towels to ensure a good crust. If you can, let them come up to room temperature for the best results. Grilling Time Preheat your grill for high-heat direct cooking, about 400-450 degrees F. This high-temperature direct heat source is key to achieving that crispy crust (aka the Maillard reaction). Place your thick steak on the grill and then flip every 60-90 seconds to develop an even crust. During the grilling, baste the steaks with the Black Gold sauce every couple of flips. If you notice flare-ups, crank the steaks up with the Santa Maria or move them to a cooler part of the grill while the flames die down. Continue grilling until the steaks reach an internal temperature of 120 degrees F for medium-rare. For the desired doneness, use your digital meat thermometer to get the perfect temperature. The total cooking time should be about 4-5 minutes per side. Finally, let the steak rest for 10 minutes before slicing. This resting period allows the juices to be redistributed, ensuring a juicy steak. Slice, serve, and enjoy the most freakin’ delicious cooked steak with an incredible crust. What is the Maillard Reaction? The Maillard Reaction is named after French chemist Louis-Camille Maillard, who first explained it way back in 1912. It happens when amino acids and sugars mix under high heat (like above 285 degrees F). This reaction is what gives cooked foods, including steak, their complex, mouthwatering flavors and that awesome brown crust. So, when you’re grilling up a steak, the Maillard Reaction is your best friend for creating those rich, savory flavors and the perfect texture and color. Now that you’ve mastered it, you may want to check out some of my other steak recipes. I have so many favorites that it’s hard to choose. That’s why I created a roundup with The Best Grilled Steak Recipes ever. If you’re looking for another way to take your steaks to the next level, you also have to try my Smoked Steak Butter. What to Serve with the Steak A perfectly crusted steak deserves equally awesome sides. Consider pairing your steak with grilled vegetables like bell peppers and asparagus, a fresh cucumber salad, or classic mashed potatoes. A simple yet flavorful side of roasted cherry tomatoes with a drizzle of olive oil complements the steak’s rich flavors beautifully. For an extra touch, serve with a side of garlic butter or blue cheese sauce for added depth and richness. Leftovers & Reheating If you have any leftover steak, wrap it tightly and store it in an airtight container in the fridge. To reheat, wrap the steak in aluminum foil and heat it at 250 degrees F on the grill or in the oven until warmed through. More Steak Recipes FAQs for How to Get a Crust on Steak Do I need to layer on a good steak rub for better results or is the baste enough? While the Black Gold baste packs a punch and helps get that perfect crust, adding a steak rub can take your flavor game to the next level. A good rub with salt, black pepper, and then your fave spices amps up the taste and gives you an even bolder crust. I went with the Bourbon Prime spice rub for a touch of smoky savoriness. What happens when I use a cast iron skillet to cook my steak instead of the grill? Using a cast iron pan to cook your steak can produce an incredible crust and evenly cooked meat. The skillet’s also has excellent heat retention properties ensuring consistently high temperatures, which are crucial for a flavorful, crispy crust. Additionally, a cast iron skillet allows you to easily control the heat and quickly sear the steak on all sides. This method is perfect for those who don’t have access to a grill or prefer cooking indoors. Plus, you can easily add aromatics like garlic, herbs, and butter to the skillet for extra flavor. What type of oil should I use if I don’t have beef tallow? If you don’t have enough time to source beef tallow, a high-smoke point vegetable oil like grapeseed oil or avocado oil is a great alternative. These oils won’t yield quite the same results but they can handle the high heat required to achieve a good crust without burning. Add flavor to everything you’re cooking shop over the fire spice lines Steak: ▢ 2 Favorite cut of Steak▢ Kosher Salt as needed▢ 1 cup Bourbon Prime Rub Optional ▢ 2 Favorite cut of Steak ▢ Kosher Salt as needed ▢ 1 cup Bourbon Prime Rub Optional Black Gold (aka Liquid Gold): ▢ 2 cups Beef Tallow▢ 3 sprigs Rosemary▢ 2 sprigs Thyme▢ 2 sprigs Oregano▢ 2 Green Onions▢ 1 head of Garlic halved▢ 1/2 Lemon ▢ 2 cups Beef Tallow ▢ 3 sprigs Rosemary ▢ 2 sprigs Thyme ▢ 2 sprigs Oregano ▢ 2 Green Onions ▢ 1 head of Garlic halved ▢ 1/2 Lemon Black Gold: Add a small skillet with your beef tallow to medium-high heat. Bring the oil up to about 325F.Add all of the other ingredients to a high heat safe skillet or bowl. Add the hot tallow over the ingredients to let sizzle, cover and set to the side for 10 minutes to steep. Add a small skillet with your beef tallow to medium-high heat. Bring the oil up to about 325F. Add a small skillet with your beef tallow to medium-high heat. Bring the oil up to about 325F. Add all of the other ingredients to a high heat safe skillet or bowl. Add the hot tallow over the ingredients to let sizzle, cover and set to the side for 10 minutes to steep. Add all of the other ingredients to a high heat safe skillet or bowl. Add the hot tallow over the ingredients to let sizzle, cover and set to the side for 10 minutes to steep. Steak: Generously season your favorite cut of steak with salt all over (I also added in some of my Bourbon Prime Rub but this is optional), then place in the fridge uncovered overnight. Next day, pat dry with a paper towel.Preheat your grill for high heat direct cooking (about 400-450F).Add the steaks to the grill and flip every 60-90 seconds to slowly but evenly develop a crust. Baste the steaks with the Black Gold sauce every couple of flips. If you begin to have flare ups, pull the steaks to the cooler side of the grill off pull off the grill for 1-2 minutes to let the flare ups die down. Once the steaks are 120F internal and have a great crust, pull off and let rest for 10 minutes. Slice, serve and enjoy! Generously season your favorite cut of steak with salt all over (I also added in some of my Bourbon Prime Rub but this is optional), then place in the fridge uncovered overnight. Next day, pat dry with a paper towel. Generously season your favorite cut of steak with salt all over (I also added in some of my Bourbon Prime Rub but this is optional), then place in the fridge uncovered overnight. Next day, pat dry with a paper towel. Preheat your grill for high heat direct cooking (about 400-450F). Preheat your grill for high heat direct cooking (about 400-450F). Add the steaks to the grill and flip every 60-90 seconds to slowly but evenly develop a crust. Baste the steaks with the Black Gold sauce every couple of flips. If you begin to have flare ups, pull the steaks to the cooler side of the grill off pull off the grill for 1-2 minutes to let the flare ups die down. Add the steaks to the grill and flip every 60-90 seconds to slowly but evenly develop a crust. Baste the steaks with the Black Gold sauce every couple of flips. If you begin to have flare ups, pull the steaks to the cooler side of the grill off pull off the grill for 1-2 minutes to let the flare ups die down. Once the steaks are 120F internal and have a great crust, pull off and let rest for 10 minutes. Slice, serve and enjoy! Once the steaks are 120F internal and have a great crust, pull off and let rest for 10 minutes. Slice, serve and enjoy! What is the Maillard Reaction? The Maillard Reaction is named after French chemist Louis-Camille Maillard, who first explained it way back in 1912. It happens when amino acids and sugars mix under high heat (like above 285 degrees F). This reaction is what gives cooked foods, including steak, their complex, mouthwatering flavors and that awesome brown crust. So, when you’re grilling up a steak, the Maillard Reaction is your best friend for creating those rich, savory flavors and the perfect texture and color. Calories: 4738kcal | Carbohydrates: 10g | Protein: 93g | Fat: 500g | Saturated Fat: 384g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 80g | Cholesterol: 276mg | Sodium: 242mg | Potassium: 1422mg | Fiber: 4g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 38mg | Calcium: 118mg | Iron: 10mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!