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1
Preheat the oven to 425F.
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2
Heat a heavy iron skillet over high heat for 10 minutes until very hot.
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3
Add the olive oil and swirl to coat the bottom of the pan.
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4
Pat the surface of the steak dry and season with the cracked pepper.
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5
Brown the steak on both sides, 1 to 2 minutes per side.
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6
Have ready a baking dish just large enough to hold the steak.
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7
Press the sel gris between your fingers.
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8
It should be moist enough to stick together.
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9
If it isnt, stir in a few tablespoons of water until the salt is moist enough to cling together when firmly pressed.
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10
Spread the sel gris 1/2 inch thick in the baking dish.
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11
Scatter half the rosemary leaves over the salt.
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12
Place the steak on top and scatter the remaining rosemary leaves over the steak.
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13
Pack the salt around the steak until it is completely encased.
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14
Bake for 30 minutes for rare, or 40 minutes for medium-rare.
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15
While the steak is roasting, make the herb butter.
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16
Mash together the butter, garlic, and herbs in a small bowl with a fork until well blended.
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17
Gently stir in the fleur de sel, trying to keep the salt crystals as intact as possible.
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18
Set aside.
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19
Remove the beef from the oven and let stand for 5 minutes.
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20
Break the salt crust, brush off any excessive salt adhering to the steak, and remove to a cutting board.
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21
Cut into thick slices, arrange three or four slices on each plate, and serve with a generous ball of herbed butter.
