Spike Steak - cooking recipe

Ingredients

2-inch sirloin steak (about 3 lb.)
4 c. coarse salt
1 Tbsp. black peppercorns
2 cloves garlic, minced
3/4 c. water

Preparation

Trim excess fat from steak.
Crack peppercorns coarsely and mince garlic.
Press peppercorns and garlic into both sides of steak; let stand at room temperature 1 hour.
Make a thick paste of salt and water.
Cover top side of steak with half the mixture. If cooking over coals, cover salt side with a wet cloth or paper towel and place salt side down on grill.
(Cloth or paper towel holds salt in place; will char as steak cooks but will not affect taste.)
Cover the top with remaining salt mix and another piece of towel.
If broiling, put salt side up, 3 inches from heat.
Put salt on other side of steak when turned.
Cook 15 minutes on each side for rare, 25 minutes for medium rare.
Remove salt before eating.
Makes 4 to 6 servings.