33 thoughts on “Secrets of the World's Best Grilling: Basque Country Salt-Crusted Rib Steaks

  • salt draws the juices up and keeps them inside the steak. The salt isnt used to season the steak but to keep the flavor. Tried it this past weekend and it works.

    Reply
  • So then a pound of salt on each side, then pull off to rest on more salt while salt is being injected… got it

    Reply
  • Seriously, that much sea salt? ?I used literally half a table spoon on my steak and it tasted like nothing but salt.

    I know nothing else was wrong with it, I even used a poke thermometer to cook it, and I did the reverse sear and it actually came out perfect doneness, medium well.

    Reply
  • It's always interesting to see Americans making fun of traditional European techniques in video comments. It's like watching 13yo kids making fun of elderly people's knowledge and experience.

    Reply
  • Im 6'3" 280lbs my wife is 5'7" 145lbs. Funny our hands feel totally different. Get a Thermapen.

    Reply
  • Poor Steve. Reading the comment section makes me realize how stupid and inexperienced people are. This technique does not make the steaks salty you idiots. It's only a problem if it's left on too long. With this technique, the steaks will still be under seasoned. Only issue is this technique will rust the hell out of the grill.

    Reply
  • I tried it this way and the steak came out so tender and delicious with just enough salted flavor. You would think it would be too much salt but you knovk most of it off after cooking and the salt keeps in all the juices. Its AMAZING!

    Reply
  • It's now been around 4 years 11 months and 1 day since we last saw Steven Raichlen.
    myths say that Steven ate so much salt that his body got so dried out it turned into ash.
    Have you seen Steven please call police on this number
    420691337

    Reply
  • Great! In Europe we cook in a similar way chicken and fish, it is not salty at all and it’s very delicious, the meat is tender.

    Reply
  • For the retards here SEA SALT is what he is using, interesting fact – you can use a bucket of it and the meat will still take as much as it needs. Regular salt wont work, but you should try fucktards cos the world doesn't need any more of you.

    Reply
  • Can't you just sprinkle enough salt on each side, so you don't have to knock so much off at the end??

    Reply
  • When you haters write a book about bbq and make millions doing it then come back here and talk shit.. This guy has forgotten more about grilling and bbq than all you haters combined will EVER know. Fuckin Fact. Show me your mother should have swallowed you by writing a stupid response of any kind.

    Reply
  • I WONDER HOW THEY EAT AND LIKE RAW BEEF

    YES ITS RAW

    ITS NOT EVEN 30% COOKED BEEF AND
    VERY HARMFUL TO HEALTH

    Reply
  • The larger the grain of salt, the less salty it tastes. This salt is super course and is probably 20 times less salty than common table salt. Additionally meat doesn't develop a crust if it isn't heavily salted. You might get a good sear, but not a nice crust.

    Reply

Leave a Reply