Only a small portion of the crust will dissolve into the meat, while the rest of it will harden and slightly brown, assuming the appearance of an igloo. A salt crust makes for an impressive presentation and is easy and fun to dismantle with the back of a steak knife.
You can thus leave salt out of any type of seasoning mix or tenderizing steak marinade you want to add to your raw steak before the salt crust. Rub steak in black pepper, paprika, garlic granules, celery seed, and dried herbs for an aromatic, smoky, and spicy mix to balance its umami richness.
Since the salt crust will prevent you from picking up on visual or tactile cues of doneness, a meat thermometer will accurately tell you when to pull your steak off the grill or out of the oven. You can insert a meat thermometer into the thickest part of your steak before salt-packing it to make sure you have an accurate reading.
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