Rib Steak in Salt Crust
One of the great diversions of life in France is an intimate evening at the local bistro, where mainstays of French food are reduced to their basic elements for quick, casual dining. Côte de boeuf en croûte de sel is among the great bistro dishes: beef rib steak, cut tremendously thick, perfectly cooked, and served piping hot with a little herbed butter. Roasted potatoes can accompany the dish, but it is perhaps best to leave the steak to itself; the dish is so simple, so satisfying, that you will likely find yourself thinking of little more than another sip of good red wine and a nice green salad to round things off. This preparation calls for a lot of salt, but fear not, the resulting steak will be seasoned to perfection. Whatever you do, use moist sel gris, never desiccating kosher salt, for your salt crust.
Recipe information
Yield
serves 4
Ingredients
Herb Butter
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Heat a heavy iron skillet over high heat for 10 minutes until very hot. Add the olive oil and swirl to coat the bottom of the pan. Pat the surface of the steak dry and season with the cracked pepper. Brown the steak on both sides, 1 to 2 minutes per side.
Step 3
Have ready a baking dish just large enough to hold the steak. Press the sel gris between your fingers. It should be moist enough to stick together. If it isn’t, stir in a few tablespoons of water until the salt is moist enough to cling together when firmly pressed.
Step 4
Spread the sel gris 1/2 inch thick in the baking dish. Scatter half the rosemary leaves over the salt. Place the steak on top and scatter the remaining rosemary leaves over the steak. Pack the salt around the steak until it is completely encased. Bake for 30 minutes for rare, or 40 minutes for medium-rare.
Step 5
While the steak is roasting, make the herb butter. Mash together the butter, garlic, and herbs in a small bowl with a fork until well blended. Gently stir in the fleur de sel, trying to keep the salt crystals as intact as possible. Set aside.
Step 6
Remove the beef from the oven and let stand for 5 minutes. Break the salt crust, brush off any excessive salt adhering to the steak, and remove to a cutting board. Cut into thick slices, arrange three or four slices on each plate, and serve with a generous ball of herbed butter.
