INGREDIENTS

INSTRUCTIONS

Here's one that I copied word for word from The Steak Lover's
Cookbook by William Rice.
1. Pour the olive oil, onion, garlic salt, basil, oregano, thyme, and
pepper into a Ziploc bag. Mix well. Pa the steak dry, place it in the
bag, and massage the marinade over the meat. Close the bag tight,
place it on a plate, and refrigerate for 6 to 8 hours, turning at
least twice.
2. Preheat the broiler and set the broiler pan or rack about 3 inches
from the heating unit.
3. Take the steak from the marinade. Pat it dry, but don't fuss too
much over removing bits of the onion of or herbs. Set the steak in
the middle of a baking sheet or other pan (a pizza pan, perhaps) that
will fit under the broiler.
4. Pour 1 cup of the Kosher salt into a small bowl. Add about 1/4 cup
of the water, just enough to make a paste the texture of packable
sand. Mound this paste over and around the steak. Place the steak
under the broiler and cook until the top is firm, cracked, and
starting to brown, about 10 minutes.
5. Meanwhile, combine the remaining 1/2 cup of Kosher salt and 2
tablespoons or a bit more water to make more paste. Remove the pan
from the broiler. Turn the steak, push the salt that falls away back
in place, and coat the second side with the new paste. Broil until
brown in spots and cracked, about 10 minutes. Remove from the broiler.
6. Crack the salt casing, quickly rinse the steak under warm running
water to remove any remaining salt, pat dry, and transfer to a
cutting board. Carve into slices no more than 1/8 inch thick and
serve. Pass the horseradish oil in a cruet to drizzle on the steak,
if desired.
Recipe by: Rock McNelly (From the Steak Lover's Cookbook)
Posted to bbq-digest by "Judge Dave" <ripnrun@mindspring.com> on Aug
19, 1999, converted by MM_Buster v2.0l.

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