Salt Crusted New York Strip – a delicious recipe with Extra-virgin olive oil, Ground black pepper, egg whites, garlic, bay leaves, rosemary. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 475 degrees F.
2
Bring steaks out so they can come up to room temperature, drizzle with a little olive oil and a few turns of black pepper.
3
Put egg whites in a large mixing bowl and gently whisk until slightly foamy.
4
Using a mortar and pestle (or food processor), add the garlic, bay leaves, rosemary, parsley, thyme and sage.
5
Add to egg whites with salt and combine well until it holds together like a paste.
6
Take a large cast iron skillet (or 2 smaller ones) and set strip steak in the center of the skillet and mold salt paste on top of and around the sides of the steak.
7
Bake in the hot oven for 15 minutes (internal temperature should reach 120 degrees F) then pull out and rest for 7 to 8 minutes.
8
Crack shell open - remove steak, slice and serve.
366
kcal
Calories
24
g
Fat
5
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 (18-ounce) New York strip steaks (1 1/2 inches thick), Extra-virgin olive oil, Ground black pepper, 6 egg whites, and more.
Yes, Salt Crusted New York Strip falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
