Steak "Fried" on Sea Salt

TOTAL TIME: 15 min
Prep: 5 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 1 serving
LEVEL: Easy

ingredients

  • Coarse sea salt
  • One 4-ounce/110 g tenderloin fillet
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Directions

Cover the bottom of a saute pan with 1/4 inch/1/2 cm coarse sea salt. Set over very high heat. When hot (you should hear it crackle), lay on the meat and "fry" on both sides to the doneness of your liking. It will make a brown crust and have lovely flavor.

Serve with stewed tomatoes or whipped potatoes with lots of butter and milk.

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  • on March 08, 2013

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    The flavor was just lovely and not to salty for me. I used course sea salt.

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  • on October 06, 2012

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    The salt popped and spat a bit as it got hotter. It took a long time to get a brown crust on the steak and I ended up cooking it in the oven as it was taking so long on the stove (I like it medium well.
    End result...a little too salty for me but I liked the peppercorn/basil/olive oil dressing for the steak.

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  • on July 04, 2012

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    I used kosher salt to make this dish since I didn't have sea salt. It was good, but it became saltier than my husband and I preferred. I will try this again with a coarser salt. On the show Laura mentioned that her steak had a slight smokiness to it that was reminiscent of grilling. I have to agree with her on that and found that flavor pleasant.

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