Steve Wertz wrote:

I'm trying to figure out if this is a joke or not. A 2" steak in
10 minutes in a pan on a layer of salt? I'd think the center
would still be completely raw. Salt doesn't maintain or transfer
heat that well.

Did it soo many times... the one thing that matters, here, is the time the
meat has been kept at low temp. In italian the verb is "frollare", but I
can't find a single trasnaltion for it, sigh.
Keepeing the meat for long in low temp (around 1°C) renders it different,
you can cook it less than usual and it's not totally uncooked, it's just
rare.
Find a butcher which keeps his steaks at 1°C a pair of weeks before selling
it, and try.

BTW - this is for a rare cooking and if you want to exceed it, nobody
prevents you from.
--
Vilco
Think pink, drink rose'