When you cook a fish in a salt crust, it cooks evenly because the layer of salt protects the fish from too much direct heat. At the same time, the fish gets perfectly seasoned because of the salt that penetrates the skin.
I wondered if you could use this technique to cook a steak. Will you get the same result? I think you would if you didn’t screw it up as I did.
- A two-finger thick steak
- 1 kilo of table salt
- egg whites of 2 eggs
For the dry rub
- 1 part table salt
- 1 part ground black pepper
- 1 part dried oregano
- 1 part dried parsley
- 1/4 part garlic powder
- 1/2 part onion powder
- Mix the ingredients for the dry rub and sprinkle a light layer on both sides of the steak. Then you wrap the steak in a single layer of butcher paper.
- Mix the salt with the egg whites and add as much water until you end up with the texture of wet sand.
- Place a good amount of the wet salt on the bottom of a tray that can just hold the wrapped steak. Set the steak on top of the salt and cover it with the rest of the salt until you don’t see any more paper.
- Now you can stick a probe of your thermometer through the salt and the paper and try to reach the meat. Or you can buy the thermometer I use and stick it in the steak before you wrap it.
- Fire up your grill with an indirect temperature of 180ºC (356F). Place the tray in the grill and close the lid.
- Keep a close eye on the temperature and cook the steak to a core of 50ºC (122F). Don’t overshoot it, or you end up with an overcooked steak as I did.
- Break the crust of the salt and unwrap the steak.
- Raise the temperature in the grill and sear the steak to get a nice crust.
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BBQ gear used
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