Salt-Crusted Grilled Ribeye Steak
I grilled the perfect steak last week. Medium rare, a crust on the outside, the meat melting like butter in your mouth. It was amazing and easily topped all steaks I’ve had at any restaurant. The big secret to it? Salt… And messing up enough steaks that I’ve finally gotten good at it.
I wish there was a magic steak fairy that could have saved all the steaks I ruined, or better yet just kept a steady supply of steaks in front of me. But alas, the only steak fairy out there for you is you. Meaning you have to practice. There will probably be a few that don’t come out perfectly, so pay attention to what you didn’t like and do it differently next time!
But back to the big secret, you should always season your meat before cooking, but this time, add a tiny bit more salt. Basically, you’re going to set your meat on the counter, salt that sucker all the way around and leave it alone for 30 minutes. The salt is going to create a barrier so that when you go to put your steak on the grill, all the moisture is trapped inside and the outside will form this beautiful, beautiful crust that you would willingly trade your children for. Kidding on that last part.
So if you want to learn to cook a perfect steak, don’t be intimidated. Anyone can do it, it’s just like anything else, it takes a little practice and a little patience. And hey, if you overcook it, never apologize. Just slice it real thin against the grain and make some tacos. Also get a meat thermometer. It costs less than one, ruined steak. 😉