Salt-Encrusted King Cut Ribeye
Salt crusting takes a big, beautiful piece of beef and makes it juicier and richer than you ever imagined.
Servings: 8 servings
Calories: 480kcal
Ingredients
King Cut Ribeye
- 1 Omaha Steaks KING CUT: 48 oz. Ribeye on the Bone
- 1 tablespoons vegetable oil
- 2-3 teaspoons cracked black pepper
Salt Crust
- 3 lbs. coarse kosher salt
- 1 ¼ cup water
Instructions
- Heat oven to 425 degrees Fahrenheit. Line shallow roasting pan with heavy-duty aluminum foil. Combine salt crust ingredients and mix well. Chef’s Note: Mixture may appear dry, but do not add additional water.
- In roasting pan, pat 1 1/2 cups salt crust into a rectangular shape about 1/2-1inch larger than the size of the steak.
- Brush steak with oil and press pepper evenly into surface. Insert oven proof-meat thermometer into thickest part of steak, but not in fat, and center steak on salt layer.
- Starting at base of steak, pack remaining salt crust onto sides and top to encase entirely in salt. Chef’s Note: Some salt mixture may fall off, exposing small areas of steak. This will not affect cooking.
- Cook for approximately 1 hour 10 minutes to 1 hour 15 minutes for medium-rare, or 1 hour and 30 minutes to 1 hours for 45 minutes for medium. Use thermometer to verify doneness.
- Transfer pan with steak to cooling rack; let rest uncovered for 15 minutes.
- Remove and discard salt crust from steak, brushing off any remaining salt. Slice and serve.
Nutrition
Calories: 480kcal | Carbohydrates: 1g | Protein: 30g | Cholesterol: 115mg | Sodium: 450mg