Salt Crusted New York Strip

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I just made this for dinner ,my first time making steak!, and we all liked it really well. I only put about 2 1/3c. of Kosher salt in. I thought the salt content was fine. My husband and teenage son however, thought that it was a little to salty for their taste. Also, since I like my steak done a little more, I baked it for 20 minutes.
As a side, I've never had a Bernaise sauce ,I don't know that I've ever even seen it. I'm sure what I made wasn't what Tyler made, especially since I didn't have time to search for champagne vinegar so just used white vinegar, but it was still good nonetheless. Thanks for a great steak night Tyler!

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To all those who said it was way too salty, were you sure to use Kosher salt? I've run into this trap before thinking there wasn't any difference, and there is a huge difference. If you're positive it was Kosher salt you used, then I will be careful when trying out this recipe. Thanks!

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I tried this recipe last night and it turned out great. I was glad that I had read the other reviews, as I avoided a bad meal. The steak was tender, juicey and full of flavor. I liked the saltiness. I didn't like the color of the meat after removing the crust, but sliced and plated with the Bernaise, it looks better. Did anyone else have a problem with the egg yolks not being cooked when making the sauce? I did cook my sauce and it came out too thick. The flavor of the sauce is to die for. A great recipe.

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Sorry Tyler, usually your recipes are great... I would say to others that you can find better things to do with a beautiful New York Strip. If it's wasn't so salty and just plain not good I would try it with another piece of beef.
Oh well you can't win them all...

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Way too salty for my wife and I, but the dogs didn't complain when we offered it to them.

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We followed the directions to a tee. It came out looking good , smelled good.
But we might as well of served up a salt lick on a plate. Everything else worked out well. so we ate the potatoes and the salad. Then drank lots of water!

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I saw the episode for the first time today. I read all the reviews before I tried the recipe. I used a 2 in. prime sirloin. I thought the oven temp was supposed to be 450 and cooking time 15-20 mintues. I did the 15 followed by a 5 min. rest. Needed more time. Suffice it to say, it was not a lovely end result. Flavors were amazing, however. Salty yes, even though I had adjusted it down. I won't give up on this dish. All serious cooks/chefs know of all the variables that can affect a dish. This dish has at least three major ones; getting the great crust requires a good salt portion and therefore can overly penetrate the meat; getting even cooking on top and bottom; proper cooking time for one's particular over. My next test will be a two inch steak, oven at 475, and remove from iron skillet immediately after 20" cooking time, leaving it to rest within the crust for eight minutes.. Good luck and thanks for all the other reviews.

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Below are some tips that weren't clear in the recipe that may help you have more success:

1. Once the steaks have come to room temperature, pat dry well with paper towels before adding cracked pepper.

2. Let the egg whites come to room temperature before beating

3. Beat until soft or slightly stiff peaks form. The recipe states to beat until foamy, but that would be insufficient.

If you follow these steps along with the recipe you should come out with a juicy steak that is full of flavor!

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I like steak that is black on the outside and pink on the inside. This recipe produced a grey piece of shoe leather!

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the steaks turned out perfect. They remind me of the salt-caked sirlion
roast we did in a shoebox over hot coals but it took a lot more salt to
cover. The results were the same, not at all too salty and very tender and juicey.As for the"Clasically Trained Chef ", does that mean you trialed and
errored in your kitchen while listining to Bach? Go write a book or something!