Smoked Oak Seared Steak

Smoked Oak Seared Steak

This Recipe Is Perfect Recipe for Cauliflower Steaks Too!

Grilling is synonymous with summertime but our recipe is good on the grill and on your stove - plus you can use cauliflower as well! Grilling enhances the flavor of steaks by imparting a smoky, charred taste that complements the meat's natural juices. The high heat of grilling also creates a caramelized crust on the steak, adding depth and texture to the dish.


  • 6-8 oz New York Strip Loin Steak 1” thick (OR 1 whole head of cauliflower cut into 1” thick “steaks” with core removed)

  • 1 tbsp unsalted butter or 1 tbsp olive oil if using a pan

  • 1/4 tsp MV Smoked Oak Sea Salt


  1. Prepare the Grill:

    • Preheat your grill until it is very hot.
  2. Cooking the Steak:

    • If using a pan, heat 1 tbsp of olive oil along with 1 tbsp of unsalted butter over medium-high heat until sizzling.
    • Place the steak or cauliflower steaks on the grill - or in the hot pan if using the stove - and cook untouched for 3 minutes.
  3. Turning and Cooking:

    • Flip the steak or cauliflower steaks and cook for an additional 3 minutes for medium-rare, adjusting time for desired doneness according to recommended temperatures.
  4. Resting:

    • Remove the steak or cauliflower steaks from the heat and let them rest for 3 minutes. This allows the juices to redistribute and ensures tenderness.
  5. Finishing Touch:

    • Before serving, lightly crush the Smoked Oak Sea Salt with your fingers and sprinkle it over the steak or cauliflower steaks to enhance the smoky flavor.

Enjoy your Smoked Oak Seared Steak with your favorite sides as part of a delicious meal!

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