Vilco wrote:


Find a 2" thich steak with bone, maybe a T-bone; ready a skillet and a good
quantity of coarsely ground sea salt.
Put a layer of salt in the skillet, about a good inch, then put the skillet
with the salt on high fire. When it is thoroughly hot, you can detect it by
hovering a hand over the salt or just waiting about five minutes, put the
meat on the salt, let it cook for about five minutes and then turn and cook
for other five minutes. Remove the steak from the skillet and put it in a
dish, cover with another dish and wait a couple of minutes. The steak will
be ready to serve.
The salt tends to stick to the steak only initially, then it forma a kind of
crust which falls easily off as you turn or remove the steak.
Usually I serve it sliced ("tagliata") with a good olive oil, a pepper
grinder and salt, with sides as green salad, mashed or roast potatoes, and
white bread at hand. Wine: be it red, old and strong

This sounds pretty good Vilco, but IMHO I find that T-bone can be a tad
tough. But... if you're talking "rump" steak I think this would be great
--
Cheers
Chatty Cathy