Chef's Skillet Steak with Red Clay Salt Crust & HCO Shake Butter

Chef's Skillet Steak with Red Clay Salt Crust & HCO Shake Butter

This is the kind of recipe that makes people ask what restaurant you trained at. A cast iron skillet, a great cut of beef, and two products from our pantry shelf — that's all it takes. The Red Clay Sea Salt builds a mineral-rich crust, and the HCO Shake compound butter melts into the steak as it rests, adding heat, umami, and depth. Let's cook.

What You'll Need

Serves 2 | Prep: 10 min | Cook: 12 min | Rest: 5 min

Ingredients

  • 2 ribeye or NY strip steaks, 1” thick (about 12 oz each)
  • 1 tsp Hepp's Red Clay Sea Salt (plus more for finishing)
  • 1 tsp coarse black pepper
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 3 tbsp unsalted butter
  • 3 garlic cloves, smashed
  • 3 sprigs fresh thyme

For the HCO Shake Compound Butter

  • 4 tbsp softened unsalted butter
  • 1.5 tsp HCO Shake Seasoning Blend
  • 1 tsp fresh chives, minced
  • Pinch of Red Clay Sea Salt

Make the Compound Butter First

Mix the softened butter, HCO Shake, chives, and a pinch of Red Clay Salt together in a small bowl. Roll into a log using plastic wrap and refrigerate for at least 30 minutes. This can be made days ahead — it keeps in the fridge for a week and the freezer for a month.

The Steak

  1. Dry brine. Pat steaks completely dry with paper towels. Season generously with Red Clay Sea Salt and black pepper on both sides. Let sit at room temperature for 30–45 minutes. This is not optional — it's the difference between a great crust and a steamed steak.
  2. Get the pan ripping hot. Heat a cast iron skillet over high heat for 3–4 minutes until it just begins to smoke. Add the oil.
  3. Sear. Place steaks in the pan and don't touch them for 3–4 minutes. Flip once. Sear the second side for 3 minutes.
  4. Baste. Add butter, garlic, and thyme to the pan. Tilt the pan and use a spoon to continuously baste the steaks with the foaming butter for 60–90 seconds.
  5. Check temp. Pull at 125°F for medium-rare, 130°F for medium. The steak will carry over 5°F while resting.
  6. Rest. Transfer to a cutting board and rest for 5 minutes. Do not skip this step.
  7. Finish and serve. Slice against the grain. Top each steak with a round of HCO Shake compound butter and a final pinch of Red Clay Sea Salt. Serve immediately.

Chef's Notes

  • The Red Clay Salt's mineral character comes from its iron-rich clay source — it adds a subtle earthiness that standard sea salt doesn't have. Use it as a finishing salt, not just a seasoning salt.
  • The HCO Shake is built around crispy chili oil flavor — it brings heat, savory depth, and a slight crunch to the butter. It also works as a dry rub on chicken thighs, roasted potatoes, and fried eggs.
  • A Damascus chef knife makes slicing against the grain effortless. The thin, razor-sharp edge produces clean cuts without tearing the muscle fibers.

Get the Ingredients

Both products used in this recipe are available in our store. Stock up and make this a weeknight staple.