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.

BTW, salt here is used not to transfer heat, but only to make the heat more
uniform around the steak, highly reducing the temperature differential
between the bottom and the top part of it.
--
Vilco
Think pink, drink rose'