A method to enhance steak flavor using dry salt brining. The process involves salting the steak and letting it rest to develop taste and texture, followed by cooking and searing for a delicious finish.
1: Pat the steak dry with a paper towel to remove excess moisture.
2: (Optional) Tie your filet with butcher twine for better shape.
3: Generously coat the steak with kosher salt.
4: Place on an elevated rack uncovered in the fridge for 24 hours.
5: Pull the steak out and let it sit until room temperature.
6: Coat with olive oil and season with your salt free rub.
7: Cook in the oven or smoker at 225°F until desired internal temperature (115-120°F for medium rare).
8: Finish by searing in a hot cast iron with olive oil for 1 minute on each side.
9: Lower the heat and toss in butter and thyme, basting for about a minute.
10: Remove the steak, pour remaining juices over the top, let it rest, and enjoy.
