Salt Crust on Steaks

mollyshark

I used to be quite the addict of the mustard/kosher salt combo on steaks, followed by a hefty sear and dwell (the sear was hefty, not the dwell). Hadn't done it in quite some time, but tried it yesterday again with some really attractive filets. They were unbearably salty. What is strange is I don't recall this technique making such salt flavor. I thought previously the salt crust had almost burned off (I was searing around 700 degrees) leaving just a hint of flavor. Am I delusional? What is the way to do this and not get overwhelmed by salt...or do I ask too much??

Chubby

MollyShark,[p]I use "Fluer' De Sel" instead of "Kosher"as a finnishing salt on Steaks or Chops. The flavor is more delicate...less salinity.[p]I'm not sure if it will make any difference used pre cook?[p]Chubby

LasVegasMac

MollyShark, I don't have an answer, but am curious to the posts you might receive.[p]I've used the salt crust recipie for prime rib, posted here, several times. I like it, the kids like it, the neighbors absolutely adore it. When cooked as per directions, I've never had a salty taste - and that was my expectation the first time I tried it.[p]I thought it tasted so good I sent the recipie to my Mom, owner of a medium BGE. They tried it. My Mom and brother both said it was too salty tasting. I normally do not use a lot of salt, so I can taste it when it's there, especially in high doses. I'm thinking they did not cook it as high temp as the recipie called for. They said they did, but I have my doubts.[p]Any chance your temp gage is off? I also use kosher when Egg'n.[p]Just curious?[p]LVM