A salt crust creates a seal that locks in moisture and flavours while forming a flavourful crust on the exterior
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | High-protein |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 503 |
| Fat | 22.5g |
| Saturates | 8.4g |
| Protein | 68.7g |
| Carbs | 2.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the grill to a medium-high heat. Lightly oil the grates.
2
Prepare the steak by patting it dry with a paper towel. Grind the peppercorns in a pestle and mortar and combine with the salt. Generously sprinkle both sides of the steak with a mix of salt and pepper.
3
Place the steak on the hottest side of the grill and sear for 3-5 minutes on each side. Turn the heat down to medium/low and cook the steak for 20-25 minutes (depending on its thickness), flipping halfway through. Remove from the grill when it reaches the desired level of doneness.
4
Place the steak on a wooden board and rest for 10 minutes before slicing and serving.
