I’d never even thought of it... Lemon Pepper on a steak? Hell, I’ve had EVERY rub known to man. Bro... I own a damn seasoning company. But, no... I’d never tried Lemon Pepper on a steak.
Ask anyone - “that lemon pepper is great on fish and chicken”. Sure, it’s doooope on fish and chicken, but that’s too easy. It’s 2021. Let’s blow the doors off.
Why not? Good question. In my heart of hearts, I believe we make the best Lemon Pepper blend in the market. Sure, it’s simple. And that’s why... it’s simple. Get this; it’s Lemon and Pepper. Lol
Our Lemon Pepper is different. From a flavor profile perspective, think of ours as 80% Pepper, 20% Lemon.
Real lemon granules and citrus oil blended with fresh ground Indonesian Lampung pepper. Simple. But, extraordinary. So - I tried it.
It honestly makes sense when you think about it because the pepper we at the shop have is incredible. The crack, the bite, the flavor...
Our peppercorns have a high oil content. When our pepper is ground in-house, the higher oil content helps retain the bold, robust pepper aroma and flavor.
Truth be told, topping a steak with a thick black pepper with a hint of citrus sounded awesome.
Ok —— enough geeking out on Pepper. I want to show you how you can make a unique, bitey, citrus spritzed NY strip that’ll add some “pep to your prep”...
- 2 NY Strip Steaks from @stayclassymeats [code TACTICALORIES to save $ on great steaks shipped to your door]
- Extra Virgin Olive Oil
- Tacticalories Lemon Prepper Seasoning
- Tacticalories Flake Salt (soon) or Coarse Sea Salt
- Fresh Rosemary
- 1 Onion
- Sliced Mushrooms
- Fresh Lemon
After leaving the steaks out to get closer to room temperature for 30 minutes or so, make sure your steaks are pat dry.
Drizzle extra virgin olive oil, rub it in to evenly. Generously season your steaks front and back with Tacticalories Lemon Prepper, Sea Salt, top with a few sprigs of fresh rosemary.
These bad boys can be grilled or pan seared, for the purpose of this recipe we went with a pan sear.
For a medium rare steak, it’s just a usually around 5-7 minutes (depending on how thicccc your strips are) on medium heat for each side, baste with tablespoon of butter during the last 30 seconds, remove from heat and let rest.
While they’re resting, toss some chopped onions and sliced mushrooms in the hot pan with a tablespoon of extra virgin olive oil, salt and pepper to taste and cook until desired caramelization. Top off your steak with this combo and drain a slice of fresh lemon over the steaks.
Get ready for blast of. The flavors going to the moon. 🍋🥩🔥👽