Instructions: Heres one that I copied word for word from The Steak Lovers

1. Pour the olive oil, onion, garlic salt, basil, oregano, thyme, and pepper into a Ziploc bag. Mix well. Pa the steak dry, place it in the bag, and massage the marinade over the meat. Close the bag tight, place it on a plate, and refrigerate for 6 to 8 hours, turning at least twice.

2. Preheat the broiler and set the broiler pan or rack about 3 inches from the heating unit.

3. Take the steak from the marinade. Pat it dry, but dont fuss too much over removing bits of the onion of or herbs. Set the steak in the middle of a baking sheet or other pan (a pizza pan, perhaps) that will fit under the broiler.

4. Pour 1 cup of the Kosher salt into a small bowl. Add about 1/4 cup of the water, just enough to make a paste the texture of packable sand. Mound this paste over and around the steak. Place the steak under the broiler and cook until the top is firm, cracked, and starting to brown, about 10 minutes.

5. Meanwhile, combine the remaining 1/2 cup of Kosher salt and 2 tablespoons or a bit more water to make more paste. Remove the pan from the broiler. Turn the steak, push the salt that falls away back in place, and coat the second side with the new paste. Broil until brown in spots and cracked, about 10 minutes. Remove from the broiler.

6. Crack the salt casing, quickly rinse the steak under warm running water to remove any remaining salt, pat dry, and transfer to a cutting board. Carve into slices no more than 1/8 inch thick and serve. Pass the horseradish oil in a cruet to drizzle on the steak, if desired.

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