This is just one of those recipes you have to try to believe. The steaks are caked in salt and then grilled (carefully). The salt crust forms a seal around the steak making it juicy and tender. But don't worry, the steak doesn't absorb the salt.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 2
Ingredients:
- 2 steaks (any cut)
- 2 cups coarse or kosher salt
- water
Preparation:
Mix 2 cups of coarse salt with enough water to make it into a paste, but not runny. Pack it firmly on one side of a good steak and place on the grill, salt side up. When the salt starts to turn brown gently turn the steak over and pack salt on that side. Cook as you normally would. Remove from grill when it's just the way you like it and break off the salt. This might sound a little strange but the salt locks in the flavor and the juices. If you do it right, you'll have the juiciest steak ever.
