Nori (dried seaweed) adds a layer of toasty umami and this flavor bomb ingredient works magic on more than just fish. Keep the steak juicy and tender by letting it rest for several minutes after cooking, then slicing thinly against the grain.
4 (4-ounce) beef tenderloin fillets
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons sesame seeds
1/4 teaspoon crushed red pepper
3 (8-inch) nori sheets, torn into pieces
1 tablespoon olive oil
How to Make It
Sprinkle fillets evenly with salt and pepper. Place sesame seeds, crushed red pepper, and torn nori sheets in the bowl of a mini food processor, and process until finely ground. Transfer to a shallow dish; dredge steaks in nori mixture. Heat olive oil in a large cast-iron skillet over medium-high. Add steaks to pan; cook 3 to 4 minutes on each side or until desired degree of doneness. Let steaks rest on a cutting board 5 minutes before slicing.