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Salt-Encrusted King Cut Ribeye



Salt-Encrusted King Cut Ribeye

Whoa. You've never had a steak like this. Salt crusting takes a big, beautiful piece of beef and makes it juicier and richer than you ever imagined - this recipe makes it simple and makes great use of Omaha Steaks giant King Cut Ribeye on the Bone.
Prep Time15 mins
Cook Time2 hrs
Course: Main Course
Keyword: King Cut, Ribeye, Salt-Encrusted, Salt Crust
Servings: 8
Calories: 480kcal


  • 48 oz. Omaha Steaks Ribeye on the Bone
  • 1 Tbsp. vegetable oil
  • 2-3 tsp. cracked black pepper

Salt Crust

  • 1 box 3 lbs. coarse kosher salt
  • 1 ¼ cup water


  • Heat oven to 425F. Line shallow roasting pan with heavy-duty aluminum foil. Combine salt crust ingredients; mix well. (Mixture may appear dry, but do not add additional water.)
  • In roasting pan, pat 1 ½ cups salt mixture into a rectangular shape about ½ to 1 inch larger than the size of the roast.
  • Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (Occasionally, some salt mixture may fall off exposing small areas of the roast. This will not affect cooking.)
  • Roast in 425 F oven approximately 1 hour 10 minutes to 1 hour 15 minutes for medium rare; 1 hour and 30 minutes to 1 hours for 45 minutes medium doneness. Use thermometer to verify doneness.
  • Transfer pan with roast to cooling rack; let stand uncovered, 15 minutes.
  • Remove and discard salt crust from roast, brushing off any remaining salt. Carve and serve.


Calories: 480kcal | Carbohydrates: 1g | Protein: 30g | Cholesterol: 115mg | Sodium: 450mg

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