Quote:
Originally Posted by GloryDayz
I modified our fire pit with all-thread so that I can (with read wood), put steaks (or other things) inches from a bed of red hot coals. Think of it like a stone pizza oven with an open top.
It's magic when we use it...
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Here's one that I tried when I was in my "caveman" mode: Take a cup or so of coarse salt (sea salt or kosher) and enough water to make a kind of paste (about 2/3 cup give or take). Pack salt paste all over steak. Make it thick, like 1/4 or 1/2 inches.
Place steak directly in coals, not flaming at all so pretty grayed over. After five minutes or so (when salt case looks brown), flip and cook another 4-4.5 minutes. Some pieces of the crust will probably fall off; doesn't matter. Check for doneness, should be about 135 degrees. A meat thermometer makes this a lot easier. Remove from coals and let rest 10 minutes. Salt will be kind of crusty, so break off of steak with a couple whacks with the back of a kitchen knife, sprinkle pepper over it and enjoy.
I liked this one because it was stupid easy, and at the time I really wanted to taste just the meat with a little salt flavor.
Oh, it won't be too salty. Only a little of the salt will melt into the meat. Just don't add salt with any seasoning you sprinkle on it after you break it out of its salt suitcase. And the steak will be very juicy and tender.
Note: actual cooking time will vary depending on desired doneness, actual heat from the coals, thickness of the salt crust, etc. I make my salt case a bit over 1/4 inch thick, and basically cook until the bottom of the crust (coal-side) is mostly brown, but not blackening, then flip. But the best way for consistency is to use an instant-read meat thermometer. When the meat reads about 5 degrees less than desired temp, take it off the heat and allow to rest at least ten minutes before breaking off salt crust. That should allow the meat to cook to desired temp.