Pan-Seared Steak with Roasted Garlic Pepper Crust (Zero Salt)

Many home cooks believe that a great steak is impossible without a heavy hand of kosher salt. We are here to prove that theory wrong. By utilizing the natural savory compounds found in roasted aromatics, you can achieve a steakhouse-quality dinner that is completely heart-healthy.

This recipe relies on the Maillard reaction—that beautiful browning of the meat—amplified by a seasoning blend designed specifically to replace sodium with flavor depth. The result is a crust that is peppery, savory, and rich, without a single grain of salt. If you are skeptical about cooking without sodium, read our deep dive on the subject: No Salt, All Soul: Why the Best Seasoning Has Zero Sodium. It explains exactly how we replace salt with flavor density.

Recipe Details

Prep Time: 10 mins
Cook Time: 15 mins
Yields: 2 Steaks
Difficulty: Medium

Ingredients

• 2 New York Strip Steaks (approx 1.5 inches thick)
• 2 tbsps Unsalted Butter
• 1 tbsp Neutral Oil (Avocado or Grapeseed)
• 3 tbsps Casa Flake Roasted Garlic Pepper

Instructions

Step 1: Temper the Meat
Remove your steaks from the refrigerator 30 minutes before cooking. This allows them to cook evenly. Pat them completely dry with paper towels.

Step 2: The Heavy Crust
Pour the Casa Flake Roasted Garlic Pepper onto a flat plate. Press each side of the steak firmly into the seasoning to create a thick, even coating. Do not be shy—without salt, you need volume to create the crust.

Step 3: The Sear
Heat a cast-iron skillet over high heat until it is smoking slightly. Add the neutral oil. Carefully place the steaks in the pan. Sear undisturbed for 3-4 minutes until a dark, aromatic crust forms.

Step 4: The Baste (The Hero Step)
Flip the steaks. Reduce heat to medium. Add the unsalted butter to the pan. As it melts, add an extra teaspoon of Casa Flake Roasted Garlic Pepper directly into the foaming butter to bloom the spices. Tilt the pan and spoon the garlic-pepper butter over the steaks continuously for the final 3 minutes of cooking.

Step 5: Rest
Remove steaks from the pan and let them rest for at least 5 minutes. This allows the juices to redistribute. Serve with the remaining pan juices poured over the top.

Chef's Tips

• The Vinaigrette Hack: Whisk this seasoning into red wine vinegar and olive oil for an instant, restaurant-quality vinaigrette for your side salad.
• Potato Pairing: This blend is also a salt-free miracle for mashed potatoes. Stir a tablespoon into your mash for a cohesive side dish.
• Wine Pairing: The sharp peppercorn notes in this blend pair beautifully with a bold Cabernet Sauvignon or Syrah.