Steak Fried on Sea Salt

Cover the bottom of a sauté pan with 1/4-inch/1/2 cm coarse sea salt. Set over very high heat. When hot (you should hear it crackle), lay on the meat and “fry” on both sides to the doneness of your liking. It will make a brown crust and have lovely flavour.

Serve with stewed tomatoes or whipped potatoes with lots of butter and milk and very finely strained.