Salt Cured New York Steaks

See the video here!

Start off with thick cut USDA Choice or Prime steaks.  These are just over  1 1/4" thick.  I like to age mine in the fridge for two to three days prior to cooking.  If you do this keep them away from any odors, while in the fridge, as beef will absorb other odors.

This is not something you want to do with a thin steak.  The salt will draw some of the water out of the steak and intensify the flavors.  It will not make the steak overly salty.  Cover the bottom of the pan with rock salt and press the steaks down onto it. 

Now coat the tops of the steaks with rock salt pressing it down into the meat.

While you are waiting preheat your grill as hot as you can to sear your steaks.  I used a CharGriller AKORN at 750° F.  I find this grill perfect for grilling steaks and many other things.

After 40 minutes brush all of the salt off of the steaks and rinse them quickly under cold running water.  

Now dry them with paper towel as dry as you can get them.  

They are now ready to grill.  Do not add salt prior to or after grilling.

Sear the steaks on both sides and cook for whatever length of time you prefer to get your steak how you like it.  I like mine medium rare.  

Remove from the grill, rest for 5 minutes and serve.  Enjoy!