Salt Crusted New York Strip
- 2 (18-ounce) New York strip steaks (1 1/2 inches thick)
- Extra-virgin olive oil
- Ground black pepper
- 6 egg whites
- 3 cloves garlic, minced
- 2 bay leaves
- 3 sprigs fresh rosemary, leaves only
- 1/4 bunch flat-leaf parsley, leaves only
- 4 sprigs thyme, leaves only
- 3 stems fresh sage
- 3 cups kosher salt
Preheat oven to 475 degrees F.
Bring steaks out so they can come up to room temperature, drizzle with a little olive oil and a few turns of black pepper.
Put egg whites in a large mixing bowl and gently whisk until slightly foamy. Using a mortar and pestle (or food processor), add the garlic, bay leaves, rosemary, parsley, thyme and sage. Add to egg whites with salt and combine well until it holds together like a paste.
Take a large cast iron skillet (or 2 smaller ones) and set strip steak in the center of the skillet and mold salt paste on top of and around the sides of the steak. Bake in the hot oven for 15 minutes (internal temperature should reach 120 degrees F) then pull out and rest for 7 to 8 minutes. Crack shell open - remove steak, slice and serve.
Recipe courtesy of Tyler Florence
Recipe courtesy of Bobby Flay
Recipe courtesy of Robert Irvine