| 1 | Season steak with pepper. |
| 2 | Wrap fat around sides of steak, covering them completely but leaving top and bottom exposed. |
| 3 | Tie fat to steak with string near top and bottom. |
| 4 | Fat must be securely anchored to steak. |
| 5 | Combine salt and water to make paste. |
| 6 | Mound about ?of mixture over top of steak, covering meat completely. |
| 7 | Place steak under broiler and broil 8 to 10 minutes, depending on size of steak. |
| 8 | Carefully remove salt crust, keeping it in one piece. |
| 9 | Turn steak over and place salt crust on other side. |
| 10 | If necessary, patch crust with remaining salt mixture. |
| 11 | Broil steak another 8 to 10 minutes. |
| 12 | Remove steak from broiler and discard crust and fat. |
| 13 | Slice meat, cutting slightly on diagonal. |
| 14 | Heat butter in chafing dish or large skillet until foaming and lightly browned. |
| 15 | Place a few slices of meat at a time in butter and cook to desired degree of doneness. |
| 16 | (allow about 1 minute on each side for rare meat). |
| 17 | Place each slice of meat on slice of toast and spoon some of the hot butter over. |
