Rib Steak in Salt Crust (Mark Bitterman's discovery in France)

Name: Rib Steak in Salt Crust (Mark Bitterman's discovery in France)
Ingredients: 1 Tablespoon of Olive Oil; 1 Two-rib bone-in steak (about 3 lbs and 2 to 3 inches thick); 1 teaspoon freshly cracked black pepper; 2 lbs of coarse Aztec Sea Salt; 2 to 5 tablespoons of water (optional); Leaves from 2 rosemary sprigs; Herb Butter; 4 tablespoons unsalted soft butter; 1/2 clove minced garlic (fresh); 2 tablespoons of Italian herbs (parsley, rosemary, thyme); 2 finger pinches of coarse Aztec Sea Salt

Rib Steak in Salt Crust (Mark Bitterman's discovery in France) was pinched from <a href="http://jointhe.saltrevolution.com/bittermaninterview/?imt=1" target="_blank">jointhe.saltrevolution.com.</a>

INGREDIENTS

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1 Tablespoon of Olive Oil

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1 Two-rib bone-in steak (about 3 lbs and 2 to 3 inches thick)

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1 teaspoon freshly cracked black pepper

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2 lbs of coarse Aztec Sea Salt

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2 to 5 tablespoons of water (optional)

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Leaves from 2 rosemary sprigs

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Herb Butter

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4 tablespoons unsalted soft butter

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1/2 clove minced garlic (fresh)

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2 tablespoons of Italian herbs (parsley, rosemary, thyme)

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2 finger pinches of coarse Aztec Sea Salt

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