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Campfire steaks with nori salt seasoning and wasabi butter
New York strip loins coated with a salty nori seasoning and slathered in spicy wasabi butter.
YIELDS
2
Ingredients
Nori Salt
- 1/2 sheet Nori seaweed, cut into strips
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon Montreal steak spice
Wasabi Butter
- 1/2 cup unsalted butter, softened
- 1 teaspoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- Salt, to season
- 1 tablespoon prepared wasabi
- 1 teaspoon steak spice
- 1 tablespoon sesame seeds, roasted
Steaks
- 2 12 oz New York strip loins
- 1 tablespoon olive oil
Directions
Nori Salt
- Place the nori into a small food processor and blitz into a coarse powder.
- Add salt, black pepper, and Montreal steak spice and pulse three to four times to combine. Reserve.
Wasabi Butter
- Place the prepared wasabi, soy sauce, sugar, butter, mirin and rice vinegar into a mini food processor and blend to combine for about 30 seconds.
- Add the steak spice and sesame seeds. Stir them in.
- Place the butter onto a piece of plastic wrap and using the wrap as a guide, roll the butter into a log. Seal in the plastic wrap and place in the fridge to firm up.
Steaks
- Season the steaks on both sides with the nori salt. And lightly drizzle the oil over both sides.
- Place steaks over a hot grill and sear for about one to two minutes, quarter turn the steaks and cook again for another one to two minutes. Flip the steaks over and repeat the process. To achieve a medium rare remove the steaks from the heat when the internal temperature reaches 125° F. Once off the heat, allow the steaks to rest for five to 10 minutes. At the halfway mark of resting, slather on the wasabi butter.
- Slice the steaks against the grain and serve with an extra side of wasabi butter. Enjoy!
