Steak is one type of meat that you can prepare many different ways to achieve a tender, flavorful result. Virtually any type of steak does well with grilling, broiling, roasting or pan frying. Salt-frying steak is a technique in which you actually fry the steak with a layer of salt between the meat and the pan. The steps are essentially the same as for normal pan-frying, but you get a slightly different texture and flavor as the end result.
Step 1
Pat the steaks with a paper towel on each side to remove any surface moisture.
Step 2
Sprinkle coarse salt into a cast iron skillet, so the bottom is completely covered with a single layer of salt.
Step 3
Turn the heat to medium-high and let it heat up until you notice the first indication of smoke rising up from the pan.
Step 4
Lay the steaks on top of the salt and let them fry for roughly six minutes. Shake the pan back and forth a few times as the steaks cook to prevent them sticking to the bottom.
Step 5
Flip the steaks over with tongs and let them fry for five more minutes, until the internal temperature reads 145 degrees Fahrenheit with a meat thermometer.
Step 6
Remove the steaks from the pan and allow them to rest for 10 minutes before slicing.
Tips and Warnings
- Let the steak cook to 160 degrees Fahrenheit for medium and 170 degrees for well done. Choose steaks with fine threads of fat visible in the flesh for a juicier steak. Pan-fry the steak in olive oil to sear the outside and then bake it in a salt crust at 425 degrees Fahrenheit for 40 minutes for a slightly different salt preparation.
Things You'll Need
- 1 1/4 inch ribeye or other steak.
- Paper towel
- Coarse salt
- Cast iron pan
- Tongs
- Meat thermometer
- Knife
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