Title: Hobo Steak
Categories: Beef
Yield: 2 Servings
| LA TIMES |
| 1 | lg | New York steak, 3" thick |
| | | Freshly ground black pepper |
| 1 | | 1/4" thick strip fat, 3" wide or several sm pcs fat |
| 1 | c | Salt |
| 2 | tb | Water |
| 1/4 | lb | Unsalted butter |
| | | Sourdough bread, 1/4" thick and toasted |
* Dave Chasen, Chasen's, Beverly Hills. Season steak with pepper. Wrap fat
around sides of steak, covering them completely but leaving top and bottom
exposed. Tie fat to steak with string near top and bottom. Fat must be
securely anchored to steak. Combine salt and water to make paste. Mound
about 3/4 of mixture over top of steak, covering meat completely. Place
steak under broiler and broil 8 to 10 minutes, depending on size of steak.
Carefully remove salt crust, keeping it in one piece. Turn steak over and
place salt crust on other side. If necessary, patch crust with remaining
salt mixture. Broil steak another 8 to 10 minutes. Remove steak from
broiler and discard crust and fat. Slice meat, cutting slightly on
diagonal. Heat butter in chafing dish or large skillet until foaming and
lightly browned. Place a few slices of meat at a time in butter and cook to
desired degree of doneness. (Allow about 1 minute on each side for rare
meat.) Place each slice of meat on slice of toast and spoon some of the hot
butter over.