May 2005 @ GFC

Salmon Tartar with Asparagus soup and Creme Fraiche

Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing

Carrot Ginger Soup with Lobster, Mint Espuma, and Curry Oil

Risotto with Lobster, Rock Shrimp, Maitake Mushrooms, Patty Pan Squash, Marjoram Oil

Dungeness Crab Salad with Fennel, Apple, Grapefruit and Mustard Tarragon Vinaigrette?

Seared Foie Gras with Caramelized Red Onions, Blood Oranges and Grapefruit?

Escargot with Morel mushrooms

Mushroom Dusted Sea Scallops with Cauliflower Puree, and Pan Roasted Shiitake?

Foie Gras and Duck Confit Terrine with Fig Relish and Vanilla Brioche

Roast Maine Lobster with Morel Mushrooms, Asparagus and Tarragon

Pan Seared Beef Filet with Wild Nettle Risotto, Asparagus, and Morel Mushrooms

Roasted Quail Stuffed with Wild Mushrooms and Foie Gras with Kumquat Cashew Relish?

Lemon Herb Duck Breast with Duck Hash and Strawberry Compote

Caramel crispy with chocolate ganache, chocolate mousse, and chocolate ice cream

Passion Fruit Souffle Cake with Raspberry Swirl Ice Cream

Trio of Creme Brulee with Cookies

Strawberries with White Chocolate Mousse, Balsamic Ice Cream and Buttermilk Panna Cotta

Labels: San Francisco

Our little experiment making Salt Steak. [Recipe(s) below]

Preparing the dry ingredients

That's a lot of salt

Rock salt*, Peppercorns, Lemon Pepper
*Course Sea Salt actually

Pardon me....

This is an implied provision

The setup - notice the newspaper

Yeah, that's me

And that's just HALF of the mustard!

The slather

The rub

One side down

More mustard

More "rub"

All set

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


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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


         _.(-)._
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        /   |          
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Put'er back on the grill

Mmmmmmmm, S-T-E-A-K

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
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 ingred. 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 ingred. 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 sufice.

Happy Grilling :-D