Himalayan Salt Encrusted Ribeye Steak

Ingredients:

• 2 ribeye steaks (about 1 inch thick)
• 2 cups coarse Himalayan pink salt
• 2 egg whites
• 1 tablespoon freshly ground black pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Olive oil, for brushing
• Fresh herbs (optional, for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 425°F (220°C).

2. Prepare the Salt Crust:

   • In a mixing bowl, combine the coarse Himalayan pink salt, egg whites, freshly ground black pepper, chopped rosemary, and chopped thyme. Mix until the salt is evenly moistened and holds together when pressed.

3. Prepare the Steaks:

   • Pat the ribeye steaks dry with paper towels. Brush each steak lightly with olive oil to help the salt crust adhere.

4. Form the Salt Crust:

   • On a baking sheet lined with parchment paper or aluminum foil, spread about 1/2 cup of the salt mixture into two rectangles slightly larger than the steaks.
   • Place the steaks on top of the salt rectangles.
   • Use the remaining salt mixture to completely cover the tops and sides of the steaks, pressing firmly to ensure the crust adheres. The steaks should be entirely encased in the salt mixture.

5. Bake the Steaks:

   • Transfer the baking sheet to the preheated oven and bake for 20-25 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Adjust the cooking time based on your preferred level of doneness.
   • Remove the steaks from the oven and let them rest for 5-10 minutes. The salt crust will harden during cooking.

6. Remove the Salt Crust:

   • After resting, carefully crack open the salt crust with a spoon or knife and remove it from the steaks. Brush off any excess salt with a pastry brush or wipe gently with a paper towel.

7. Finishing Touches:

   • Optional: For added flavor, you can sear the steaks in a hot skillet with a little olive oil for 1-2 minutes per side to develop a crust.
   • Garnish with fresh herbs if desired.

8. Serve:

   • Slice the steaks against the grain and serve with lemon wedges on the side if desired. The lemon juice adds a bright contrast to the rich, savory steak.

Tips:

• Ensure your ribeye steaks are at room temperature before cooking to ensure even cooking.
• Use a meat thermometer to check the internal temperature for your desired level of doneness.
• Customize the herbs and spices in the salt crust to suit your taste.

Enjoy your Himalayan Salt Encrusted Ribeye Steak!