Easy New York Steak in the Oven with Coarse Salt

Yesterday I was too lazy (and busy on the internet) to cook a long and laborious meal. I am still under the "finish-all-there-is-in-the-fridge, freezer-and-pantry" mode. So I got a huge NY steak chunk that I had in my freezer for some days (bought in Costco), and thawed it during a whole day. Actually, I had it in a tight closed zip bag, and dipped it into cold water for that period. This is important: the meat should be thawed completely before cooking. If not, it gets hard.

Another important thing: after cooking, you should cut very thin slices of this meat. Don't let your folks cut the meat for themselves, they might get thick slices, and therefore, complain that the meat is hard.

If you think the meat is too red inside, after you start slicing it, you can take it to the oven to cook a little bit more.

This is the most common way Brazilians barbecue their meat: only COARSE SALT on it. And the fat in the meat will melt all over the meat, giving it a brown juicy appearance. I can't barbecue right now, we are in 11 F and my barbecue is covered with snow... Also, if you think the meat slices are too dry, try filling a little bowl with some of the dripping liquid and use it as gravy over the meat.

Ingredients:

A large piece of  New York Steak, whole
coarse sea salt

Preparation:

Preheat oven to 350 F.
In an roasting pan with a rack, pour a little water (about 1/10 of an inch in height, maximum).
Sprinkle coarse salt throughout the meat. Don't worry, it's not going to get very salty, unless you do this a long time before the start of the cooking (so the salt melts and penetrates the meat).
Place meat on rack in roasting pan, with the fat up. This way, the meat will be "basted" with the liquid that comes from the fat.
Cover with foil. Bake for 20 minutes. Remove the foil and let bake another 20 to 40 minutes, depending on the size of the meat. If you think that the meat is too burned on the outside, cover it again with foil to finish cooking.
Remove the meat, bring to a cutting board. Cut into very thin slices. Serve.