Well, a lot of people here might consider it as sacrilege, but… Steak Rolendeli is what comes to my mind.
Requirements: 2-5lb bags of salt, a large flat roasting pan, 5-8 lbs of Tenderloin or Top Sirloin, a couple of pounds of good butter and several loaves of the best crusty white bread you can find.
Drop the carefully trimmed (fat removed) Tenderloin in the pan, lay it flat. Carefully pour most of one bag of Salt over it, carefully covering but but not rubbing it into the meat. The layer should be thick. Place it under a preheated broiler for 20-25 minutes and prepare any sides that you want to offer. Stuffed Mushrooms and Fried Onions come to mind, as well as a nice salad.
Remove the Steak from the broiler, carefully remove the salt crust and discard. It should come off easily and in a few large chunks. Turn the meat over and repeat the salt and broiler trick for 20-25 minutes. The salt will not poison the taste of the meat, but rather seal in the juices. There will be a very slight salt taste on the surface but not overpowering. Gently melt the butter in your dutch oven or other larger pot during the second broiler stint. Keep it warm. Slice the bread into half slices and have a large platterful or two ready to go. Tell your guests to roll up their sleeves.
Remove the last of the salt crust and cut the rare to medium rare meat into 1 pound pieces. Place them in the warm butter. Deliver the sides to the table. Appoint an assistant called “the runner”. After a few minutes in the butter, slice a chunk of meat into large, bread sized slices, nice and thin. The runner is to dip slices of bread in the butter and cover the platters before the layers of meat goes on. They then run it out to the table where it will be greedily consumed as soon as the plate touches down.
A check on your dignified, refined guests will find them reduced to screaming pigs, yelling “more, more!” Vegetarians should not be invited.
We served this one night in 1990 or 1991 to a loose collection of chefs, cooks, foodies and their spouses. It is still spoken of in dark corners at parties.
Source: Esquire Magazine. 11/1990. “Man at his best; Eat your heart out”. Jim Enger. The account above is my personal experience based on the article.