————– Servings: 4
2 x Inch thick sirlion steaks 1 T Black peppercorns
2 x Cloves garlic, minced 4 c Coarse salt
3/4 c Water
Trim execess fat from steak. Crack peppercorns coarsely and conce garlic. Press peppercorns and garlic into both sides of steak and let stand at room temperature for 1 hour. Make a thick paste of salt and water; cover top side of peppered steak with half the mixture. If cooking steak over coals cover salt side with a wet cloth or paper towels and place salt side down on grill.(Cloth or paper holds the salt in place;will char as the steak cooks, but this does not affect the taste.) Cover top side with remaining salt mixture and another piece of wet cloth or papper towel. If broiling, put salt side up, 3 in. from heat. Put salt on other side of steak when it is turned. Cook 15 mins. on each side for rare, 25 mins. for med. rare. Remove salt before eating. —————————————————————————–