Estik-e Na'na (استیک نعنا) — Persian-Style Mint & Garlic Pan-Seared Steak

• 680 gBeef tenderloin steaks (4 steaks, about 170 g each, 2.5–3 cm thick)
• 8 gFine sea salt (about 1 1/4 tsp, divided)
• 2 gBlack pepper (about 1 tsp, freshly ground)
• 30 mlCorn oil (2 tbsp, divided)
• 30 gDijon mustard (2 tbsp)
• 18 gGarlic cloves (about 6 cloves, finely grated or minced)
• 20 gFresh mint leaves (about 1 packed cup, finely chopped)
• 15 mlFresh lemon juice (1 tbsp)
• 20 gUnsalted butter (for gloss and aroma (optional but recommended))
• 360 gCooked carrots (sliced on a bias; steamed or boiled until tender-crisp)

Instructions

1. 1

   Dry the steaks thoroughly with paper towels, then place on a plate. Season all sides with 6 g salt (about 1 tsp) and all the black pepper, pressing to adhere. Rest uncovered at room temperature for 30 minutes to reduce chill and help a better sear.

2. 2

   Meanwhile, make the mint-garlic mustard mixture: in a bowl combine mustard, garlic, chopped mint, and lemon juice. Stir until evenly mixed, then set aside for 10 minutes so the garlic mellows and the mint releases aroma. Keep at room temperature for easy melting later.

3. 3

   Warm the cooked carrots: heat 10 ml corn oil in a skillet over medium heat. Add carrots and 2 g salt, tossing for 2–3 minutes until hot and lightly glossy. Transfer to a warm serving platter and cover loosely with foil to hold heat while you cook the steak.

4. 4

   Heat a heavy skillet (cast iron preferred) over medium-high for 3 minutes until very hot. Add 15 ml corn oil (1 tbsp) and swirl. Lay steaks in the pan without crowding and sear 2 minutes on the first side, pressing lightly for full contact and a deep crust.

5. 5

   Flip and sear the second side for 2 minutes. Reduce heat to medium, add remaining 15 ml corn oil if the pan looks dry, and cook 1–3 minutes more per side depending on thickness. Target internal temperatures: 52°C rare, 57°C medium-rare, 63°C medium.

6. 6

   Turn heat to low. Add butter (if using) and immediately spoon in the mint-garlic mustard mixture. Stir and baste the steaks continuously for 45–60 seconds, coating all surfaces. Remove from heat as soon as the garlic becomes fragrant; do not brown it.

7. 7

   Transfer steaks to the platter with carrots. Spoon the pan glaze over the top, then rest 5–7 minutes to redistribute juices. Taste and finish with the remaining 2 g salt (about 1/4 tsp) only if needed, then slice against the grain and serve warm.