Salt Baked Steak – Cuso Cuts

Name: Salt Baked Steak – Cuso Cuts
Ingredients: 2 Grass Fed Rib-eye steaks; 2 cups non-iodized salt; 2 eggs (whites only); ¾ water; Dry herbs (optional-these are an aromatic element. Examples include Cuso's Grass Seasoning , pepper, and garlic powder).; Set your smoker to 450F.; Place the salt in a bowl.; Add the liquids slowly, forming a paste. You can use water, wine, beer, or juice along with the egg whites; You want the texture of a paste (not runny).; Place a heat probe into your meat before encrusting it. You won’t be able to see it, so this ensures you get the cook desired.; Cover the steak with the pre-crust “batter” on all sides.; Put into the smoker for 15 minutes; No matter the cooking method, flip the meat when the salt on one side turns brown. Pull the meat when the internal temperature reaches 125F.; Let the meat rest in the shell for 5.; Crack open the salt, then sear both sides of the steak quickly.; Let it rest again for 5-10 minutes before serving.; Enjoy the fun of cracking it open like Creme Brule in front of your guests.; Serve!

cusocuts.com

You’ve probably heard the phrase “pheasant under glass.” But what about steak under salt?! A salt crust for food is where the edible is completely covered in salt, sometimes bound with egg...

View Original

Share this recipe:

Ingredients

2 Grass Fed Rib-eye steaks
2 cups non-iodized salt
2 eggs (whites only)
¾ water
Dry herbs (optional-these are an aromatic element. Examples include Cuso's Grass Seasoning , pepper, and garlic powder).
Set your smoker to 450F.
Place the salt in a bowl.
Add the liquids slowly, forming a paste. You can use water, wine, beer, or juice along with the egg whites
You want the texture of a paste (not runny).
Place a heat probe into your meat before encrusting it. You won’t be able to see it, so this ensures you get the cook desired.
Cover the steak with the pre-crust “batter” on all sides.
Put into the smoker for 15 minutes
No matter the cooking method, flip the meat when the salt on one side turns brown. Pull the meat when the internal temperature reaches 125F.
Let the meat rest in the shell for 5.
Crack open the salt, then sear both sides of the steak quickly.
Let it rest again for 5-10 minutes before serving.
Enjoy the fun of cracking it open like Creme Brule in front of your guests.
Serve!