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Salt-Baked Steak
INGREDIENTS
- 1 large, thick-cut steak (e.g. ribeye or T-bone)
- 4-5 lb. kosher salt or coarse sea salt
- Black pepper, freshly ground
- Olive oil
- Fresh herbs (rosemary, thyme, or sage), optional
- Garlic cloves or lemon zest, optional
HOW TO MAKE SALT-BAKED STEAK
STEP 1:
Preheat your oven to 200°F (93°C).
STEP 2:
In a large mixing bowl, combine the salt with enough water to give it the consistency of wet sand. The salt should stick together when squeezed, but it should not be overly runny.
STEP 3:
Season your steak with freshly ground black pepper. You don’t need to add additional salt since the salt crust will provide all the necessary seasoning.
STEP 4:
On a baking sheet or in a pan, spread a layer of the salt mixture to create a bed for your steak. This will help the steak cook evenly and prevent it from sticking to the pan. Then place your seasoned steak on top, and carefully pack the remaining salt mixture around the steak. Completely cover the steak with a thick, even crust.
STEP 5:
Place the salt-encased steak in the preheated oven and bake for about 60 minutes, depending on the thickness of your steak and your desired level of doneness. Use the ThermoPro TempSpike Plus to monitor the internal temperature. For medium-rare, aim for around 120°F (49°C).
STEP 6:
Remove the steak from the oven and let it rest for about 10 minutes before cracking the salt crust using gentle taps with the back of a spoon or a mallet. Be careful not to let the salt fall onto the steak.
STEP 7:
Finally, sear your steak for 1 minute on each side using a hot pan or a butane torch. Slice the steak and serve immediately with your choice of side dishes.
STEP 8:
Serve and enjoy!
Tools You Need
