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.
- 2 steaks (any cut), New York strip of Rib-eye steak recommended
- 2 cups (475 mL) sea salt or kosher salt
- Mix 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.