Bistecca di Vitello al Sale

Nonna Lucia Rossi Pavanello astounded me with this amazingly simple way of cooking meat. The salt keeps the meat soft—the exterior never gets tough as it does when browned in oil—and draws off all the fat. Most surprising of all, the meat doesn’t taste salty, just well seasoned. Be sure that the meat fits easily in one layer. If you have more than fits comfortably, use a second pan. Using the same salt twice concentrates its taste and makes the meat