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5 from 1 vote

Red Boat Super Umami Steak

For details on making your own Red Boat umami salt blend, see this post. If you happened to under-salt the steak, after slicing, sprinkle on a little of the Red Boat Salt and let sit for 1 to 2 minutes to allow the salt to do its magic. You can also offer the salt at the table for diners to help themselves. If your RB umami salt blend used coarse kosher salt, you'll need nearly double the quantity of salt as suggested below.
Servings: 4


  • 2 thick beef steaks about 12 to 14 ounces each, 1 1/4 to 1 1/2 inches thick
  • 1 to 2 tablespoons neutral oil
  • 1 1/2 teaspoons Red Boat Umami Salt blend or scant 1 teaspoon Red Boat Salt combined with rounded 1/2 teaspoon fine sea salt
  • 1/2 teaspoon recently ground black pepper
  • 2 tablespoons unsalted butter cut into 4 pieces (optional)


  • Pat the steaks dry with paper towel. If the steaks are devoid of a fat layer, rub 2 teaspoons of oil on them. Then season all over with the salt and pepper. Set on a rack and let hang out for at least 45 minutes. (Or, set the rack in a baking sheet and refrigerate the meat, uncovered or loosely covered, overnight; return the steaks to room temperature before cooking.)
  • To cook, heat a medium or large skillet (carbon steel, cast iron, or stainless steel work well) over medium-high or high heat until super hot. A whisper of smoke is a good sign. 
  • Add a thin film of oil, 1 to 1 1/2 tablespoons. Then lay down to steaks to cook. Total cooking time is 8 to 12 minutes, depending on the thickness of the steak, the desired doneness, and your pan.
  • In general, let the first side (your pretty presentation side) cook undisturbed for 4 to 5 minutes. Turn the steaks and cook for 3 to 4 minutes for medium rare. Turn the steaks one last time and cook for about 1 more minute to reinforce the pretty first side. 
    If you want to enrich and baste with butter, lower the heat slightly during the last 1 to 2 minutes and add the butter pieces to the pan, and if you like, even the tops of the steaks, allowing them and drip down. Swab the steak in the butter or spoon the butter onto the steaks. The sides often need help so sear those briefly for about 30 seconds, too. 
  • To gauge doneness by temperature, use a thermometer and aim for 120°F for medium-rare or 130°F for medium. When satisfied, transfer the steak to a rack or plate and let rest for 5 to 10 minutes, uncovered. The internal temperature of the steaks will rise as the beef rests. Slice against the grain to serve.