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. 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! Keep reading if you’d like to find out more.
Bae Steak for Bae Bae
Will I continue to toss bae into every sentence of this article?… No. But do I want to?… Yes. I’ll try and contain myself.
This Salt Bae Steak starts with the beef tenderloin. There are two reasons I decided to use beef tenderloin for this cook. The first is that it’s lean meat. 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.
My second reason for choosing beef tenderloin for this Salt Bae Steak recipe is that it is a super tender cut of meat. Pretty obvious, right? It’s literally called a beef tenderloin. I knew I was going to be cooking the steak really fast, so I need the steak to be inherently tender. I don’t have a lot of time to render any fat, or slow cook it to tenderize. So, whatever I chose had to be relatively tender to start. Beef tenderloin fit the bill perfectly.
Alight, 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.
Salt Bae Steak to be Finished with 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 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 gave 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.
When Salt Bae Steak Comes Together
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.
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. Next, 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 Up Salt and… Some Sass
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!
Salt Bae Steak
Salt Bae Steak recipe for a delicious dinnertime meal.
- 1 center cut Beef Tenderloin
- 1.5 cups of Ghee or Clarified Butter
- Coarse Sea Salt to taste
- Chopped Parsley for 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
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!
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!