Preparing the dry ingredients
That's a lot of salt
Rock salt*, Peppercorns, Lemon Pepper
*Course Sea Salt actually
This is an implied provision
The setup - notice the newspaper
Yeah, that's me
And that's just HALF of the mustard!
One side down
And now to wrap it
A little tape....
A little more....
Okay, a lot of tape...
Hmmm, got my self a little buoy
Not a problem, just grab a plate
We forgot to take pictures of the wrapped steak cooking on the grill, so this is my rendition of the event
\ '=' /
After being unwrapped; ew, looks a little boiled!?
Scrape off the mustard and salt
\ '=' /
Put'er back on the grill
We used the recipe below, but this recipe (found after the fact) is a little more complete.
Salt Steak (Serves 4)
1 T-Bone 1 1/2-2 inches thick
2 jars lemon pepper seasoning
2 jars peppercorn
2 jars Grey Poupon mustard
A roll of masking take 1/2 inch thick
5 sheets (whole) newspaper (black & white)
Bag of Rock Salt (8.82 oz. Tidman Natural)
Mix dry ingredients together. Take steak and lay on paper. Rub entire jar of Grey Poupon on one side of steak. Take handful of dry ingredients. and place on Grey Poupon side. Take steak and flip to other side (so Mustard side on paper). Repeat on other side with mustard and dry ingredients. Fold like a present. Tape entirely with tape and soak (submerge) in lukewarm water for 10-15 minutes. Place directly on med. hot coals until paper catches fire - flip over so other side catches fire. Take off coals. Remove paper and all salt and mustard off steak. Place steak on grill rack until done. Approx. 8-10 minutes. It sounds bizarre but this steak is great!
NOTES: Taping the entire steak in tape is unnecessary. The second recipe I found stated to use the tape more like "ribbon on a Xmas present". I think wrapping the entire thing is more for effect then anything else. Next time I try this I may just use chicken wire and/or butcher's twine. I'm sure you could just use aluminum foil too, but where's the fun in that? Hmmm, maybe cardboard....
As for the taste, it was delicious. One of the better steaks I've had. Very succulent and tender. Personally I thought the mustard was understated and the salt was a tad overpowering, but overall, very good. A slight mustard crust would have been tasty. I might have been too zealous on scraping the toppings off before the final grilling, but I think scraping everything off and actually basting a little mustard back on is the way to go.
Some garlic (fresh, dehydrated, or garlic salt) would have been a nice addition, though I'd probably omit it if I added Worcestershire sauce as the second recipe did. And I'd put rosemary on anything.
When it comes to procuring the ingredients, give yourself some lead time. Food grade rock salt is not easy to come by. We actually used granular sea salt which is a much smaller grain the rock salt. As for the steak, a T-Bone is too small, even at 2" think. A porterhouse, maybe - the point being that a larger diameter is certainly needed such as a sirloin or ribeye. Anything that is 0.5 lb per person (or more) should suffice. You could use something like Omaha Steaks, but I think it defeats the purpose here since your adding so many other flavors to the steak.
Overall, a great recipe, and a perfect recipe for Memorial Day and Father's Day. I mean can you think of a better grilling for Father's Day recipe than one that involves MacGyver a steak and throwing directly on hot coals?
Happy Grilling :-D