Salt Bae Steak
Salt Bae Steak is the perfect steak dinner for you and bae. Yeah, I had to say it. For this cook, I wanted to try a Turkish style of cooking. With that said, I definitely didn’t cook this the exact traditional way, so go easy on me. However, I did a quick sear on a beef tenderloin and then wanted to see if I could finish it by frying it with some ghee. It actually turned out amazing! Inspired by the Saltbae restaurant, a Turkish steakhouse with world-renowned steaks, this recipe is simple, using only ghee, salt, and dried herbs to create a mouthwatering steak. Although you don’t have to do the infamous salt bae salt sprinkle, you totally can for added flair. Table of Contents Why You’ll Love This RecipeSalt Bae Steak Ingredients This sauce is FYR!How to Make Salt Bae SteakMake the Seasoned GheeSlice the SteakServing Salt Bae SteakRecipe TipsMore Beef Tenderloin RecipesHow to Store Leftovers & ReheatWhat to serve with Salt Bae SteakSalt Bae Steak Recipe FAQsFlavor X Fire & FOOD X FireSalt Bae Steak Recipe Why You’ll Love This Recipe Salt Bae Steak Ingredients This sauce is FYR! How to Make Salt Bae Steak Make the Seasoned GheeSlice the SteakServing Salt Bae Steak Make the Seasoned Ghee Slice the Steak Serving Salt Bae Steak Recipe Tips More Beef Tenderloin Recipes How to Store Leftovers & Reheat What to serve with Salt Bae Steak Salt Bae Steak Recipe FAQs Flavor X Fire & FOOD X Fire Salt Bae Steak Recipe Why You’ll Love This Recipe This recipe was inspired by one of the most high-end steakhouses in the world, Nusr-Et Steakhouse. So, if you’re trying to impress your guests, this recipe is the way to go. Plus, it’s also it’s super simple. You only need a few basic ingredients, and you can quickly whip up this simple recipe for a relaxing weeknight dinner or special occasion. Want more lean steak recipes? Try my Spiced Habanero Flank Steak, Stuffed Skirt Steak, Grilled Flat Iron Fajitas and Umami Whiskey Marinated Hanger Steaks. Salt Bae Steak Ingredients STEAK: Center cut Beef Tenderloin – I chose beef tenderloin because it’s a lean cut of meat and I knew I’d be finishing this steak with ghee (more on ghee later), so I didn’t want to cook something that already contained a lot of fat. Plus, it’s super tender, which I needed because I knew I was going to be cooking the steak really fast, so I needed the steak to be inherently tender. I don’t have a lot of time, so whatever I chose had to be relatively tender to start. Ghee or Clarified Butter – provides a crusty sear. Coarse Sea Salt to taste Chopped Parsley for garnish Center cut Beef Tenderloin – I chose beef tenderloin because it’s a lean cut of meat and I knew I’d be finishing this steak with ghee (more on ghee later), so I didn’t want to cook something that already contained a lot of fat. Plus, it’s super tender, which I needed because I knew I was going to be cooking the steak really fast, so I needed the steak to be inherently tender. I don’t have a lot of time, so whatever I chose had to be relatively tender to start. Ghee or Clarified Butter – provides a crusty sear. Coarse Sea Salt to taste Chopped Parsley for garnish GARNISH: Tomatoes on the Vine I also used garlic, dried oregano, dried rosemary, dried parsley, dried thyme and some red chili flakes all as a light garnish at the end. Tomatoes on the Vine I also used garlic, dried oregano, dried rosemary, dried parsley, dried thyme and some red chili flakes all as a light garnish at the end. 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 Salt Bae Steak Alright, let’s get to cooking. First, I fired up my grill and preheated the grill grate. Then, I grabbed the beef tenderloin and quickly seared it on each side. Make sure the fire is hot so that the steak gets a good sear. Now, pull it from the grill and set it to the side. Make the Seasoned Ghee Up next, we’ll make our seasoned ghee. Ghee, also known as clarified butter, is basically butter without the milk. It’s all fat and therefore carries almost all the flavor. I placed a cast iron skillet over the grill and let it preheat. Then, dump in the ghee and let it melt. Now, this next part is where I vary from Turkish tradition. I actually added seasoning to the melted ghee. I did this so that those flavors would infuse with the ghee and help add a depth of flavor to our Salt Bae Steak. Want more with ghee? Check out this Smoked Lobster Tails with Spicy Garlic Butter Recipe! Toss all the seasonings into the melted ghee and give it a stir. Let them fuse together for a bit, and then remove the skillet from the grill. Set to the side and grab the beef tenderloin. I replaced the grill grate on my fire with my plancha attachment before getting back to my steak. The next step in our process is going to be to sear the steak and then fry it in our hot ghee. If you don’t have a plancha, you can use a cast iron skillet instead. Slice the Steak Now, take your bae steak (aka, beef tenderloin) and slice it into about half-inch slices. We will want to keep the slices relatively thin because they’re basically receiving a flash sear from the oil. The outside will be cooked, but the inside will remain a perfect medium rare. Take these slices over to the grill. Before placing them on the plancha, use a ladle to spoon a thin layer of ghee on the surface. Then, place on your beef tenderloin slices. Using the same ladle, I spooned the remaining ghee across the top of all the beef tenderloin slices. Continue this process until each bae steak has been covered in bae ghee. Now, flip the steaks and let them sear for another minute or so. Serving Salt Bae Steak After you’ve removed the steaks from the grill, place them on a serving platter. To finish these Salt Bae Steaks, I gave them each a splash of coarse sea salt. If you don’t waterfall the salt down your forearm and bounce it off your elbow onto the steaks, it doesn’t count, and the flavor won’t be as good… Okay, that’s another bad joke. Kudos to you if you got that one, though. After the salt, give it a dash of parsley and serve. Best enjoyed with friends and family. Cheers! Recipe Tips Use a meat thermometer to ensure the internal temperature of the steak is 120F. Let your beef tenderloin come to room temperature before cooking to ensure even cooking. Play around with different herbs to get your desired result. Pat your beef tenderloin dry with paper towels before searing it to remove excess moisture and produce a crispy crust. Use a meat thermometer to ensure the internal temperature of the steak is 120F. Let your beef tenderloin come to room temperature before cooking to ensure even cooking. Play around with different herbs to get your desired result. Pat your beef tenderloin dry with paper towels before searing it to remove excess moisture and produce a crispy crust. More Beef Tenderloin Recipes How to Store Leftovers & Reheat Store leftover steak in an airtight container in the fridge for 3-4 days. Freeze for up to 3 months. To reheat: Place a large skillet on the stovetop on medium high heat. Place leftover steak in the skillet and let it heat up a few minutes on each side. Remove and serve. Place a large skillet on the stovetop on medium high heat. Place leftover steak in the skillet and let it heat up a few minutes on each side. Remove and serve. What to serve with Salt Bae Steak Serve beef tenderloin with a fresh salad for a crisp start. Another great option is pairing it with creamy mashed potatoes, crispy wedges, or buttery sweet potatoes for heartiness. Or, opt for simple white rice or jazz it up with herbs, garlic, or sautéed vegetables. You can also elevate the meal with rich sauces like red wine reduction, béarnaise, or a mushroom sauce. Finally, complete the experience with fresh veggies like roasted asparagus, sautéed green beans, or steamed broccoli for a colorful and nutritious plate. Salt Bae Steak Recipe FAQs Where did salt bae steaks come from? Turkish chef and restaurant owner Nusret Gökçe rose to international fame after becoming an internet meme on social media for his signature salt sprinkling move. Now, he has expensive restaurants all over the world, in Beverly Hills, New York City, Las Vegas, and even Abu Dhabi. The saltbae tomahawk is his most famous dish, costing around $275 just for the steak. Can I use another cut of beef besides beef tenderloin? Absolutely! Opt for premium cuts like ribeye, sirloin, or filet mignon. The key is selecting well-marbled, high-quality meat to ensure a tender and flavorful result. Do I have to make this recipe on the grill? Nope! You can make this recipe on the stovetop in a cast iron skillet. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Steak: ▢ 1 center cut Beef Tenderloin▢ 1.5 cups of Ghee or Clarified Butter▢ Coarse Sea Salt to taste▢ Chopped Parsley for garnish ▢ 1 center cut Beef Tenderloin ▢ 1.5 cups of Ghee or Clarified Butter ▢ Coarse Sea Salt to taste ▢ Chopped Parsley for garnish Garnish: ▢ Tomatoes on the Vine▢ 6-7 Smashed Garlic Cloves▢ 1 tsp of Dried Oregano▢ 1 tsp of Dried Rosemary▢ 1 tsp of Dried Parsley▢ 1 tsp of Dried Thyme▢ ½ tsp of Red Chili Flakes ▢ Tomatoes on the Vine ▢ 6-7 Smashed Garlic Cloves ▢ 1 tsp of Dried Oregano ▢ 1 tsp of Dried Rosemary ▢ 1 tsp of Dried Parsley ▢ 1 tsp of Dried Thyme ▢ ½ tsp of Red Chili Flakes Preheat your fire for high heat direct grilling (around 450F).Add your center cut beef tenderloin, unseasoned, to the grill to sear on all parts for 30-45 seconds until the outside is completely browned. Once done, pull off and slice into ¼” – ½” thick filets. Set aside until ready to cook.Add a cast iron skillet over the flames with your clarified butter or ghee. Bring the butter up to 400F, then add the oregano, rosemary, parsley, thyme and red chili flakes. Mix together and pull off the grill.Add another cast iron skillet or wok to your fire. Add 2 tbsp of your melted butter to the skillet and bring up to high heat. In the center, add tomatoes and smashed garlic. Let simmer for 1-2 minutes, then carefully add your sliced tenderloin filets all over the skillet. Let the steaks simmer for 2-3 minutes while you baste them in the simmering hot butter & herbs mixture. Once the steak is 120F, pull it off and let cool.Serve with the garlic, tomatoes, chopped parsley and a dusting of coarse sea salt. Enjoy! Preheat your fire for high heat direct grilling (around 450F). Preheat your fire for high heat direct grilling (around 450F). Add your center cut beef tenderloin, unseasoned, to the grill to sear on all parts for 30-45 seconds until the outside is completely browned. Once done, pull off and slice into ¼” – ½” thick filets. Set aside until ready to cook. Add your center cut beef tenderloin, unseasoned, to the grill to sear on all parts for 30-45 seconds until the outside is completely browned. Once done, pull off and slice into ¼” – ½” thick filets. Set aside until ready to cook. Add a cast iron skillet over the flames with your clarified butter or ghee. Bring the butter up to 400F, then add the oregano, rosemary, parsley, thyme and red chili flakes. Mix together and pull off the grill. Add a cast iron skillet over the flames with your clarified butter or ghee. Bring the butter up to 400F, then add the oregano, rosemary, parsley, thyme and red chili flakes. Mix together and pull off the grill. Add another cast iron skillet or wok to your fire. Add 2 tbsp of your melted butter to the skillet and bring up to high heat. Add another cast iron skillet or wok to your fire. Add 2 tbsp of your melted butter to the skillet and bring up to high heat. In the center, add tomatoes and smashed garlic. Let simmer for 1-2 minutes, then carefully add your sliced tenderloin filets all over the skillet. In the center, add tomatoes and smashed garlic. Let simmer for 1-2 minutes, then carefully add your sliced tenderloin filets all over the skillet. Let the steaks simmer for 2-3 minutes while you baste them in the simmering hot butter & herbs mixture. Let the steaks simmer for 2-3 minutes while you baste them in the simmering hot butter & herbs mixture. Once the steak is 120F, pull it off and let cool. Once the steak is 120F, pull it off and let cool. Serve with the garlic, tomatoes, chopped parsley and a dusting of coarse sea salt. Enjoy! Serve with the garlic, tomatoes, chopped parsley and a dusting of coarse sea salt. Enjoy! Calories: 601kcal | Carbohydrates: 2g | Protein: 1g | Fat: 67g | Saturated Fat: 42g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 173mg | Sodium: 7mg | Potassium: 34mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 108IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.4mg 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!