Came across this on the Internet, similar idea. The cream seems interesting, as does the pepper sauce you mention.
"I just found your article about roasting a steak in salt. For the more timid, but still adventurous, may I suggest a pan-fried steak using coarse Kosher salt. Very simple, quickly finished and no, not "too salty." Small fillets work very well, no more than 2 to a pan.This gives a tasty, quickly cooked steak without firing up the barbecue.
"Heat a stainless steel or iron pan (not teflon, because it can break down at high temperatures). When a drop of water bounces lightly sprinkle an area about the size of the steak being fried. Place the well-dried (use a paper towel) steak on the salt. Leave it, undisturbed, about 3 to 4 minutes for 1 inch thick. Turn with tongs and allow to fry another 2 minutes. Remove pan from heat and let rest about 4-5 minutes. This will allow juices to draw inward so the steak won't bleed. For a thicker steak, simply increase the time by 2/3rds. You can also use the "poke it with your finger method" to test for doneness. If it is soft, that's rare; if it resists - medium. If it doesn't give at all, you've overcooked it. Start with soft. You can always go longer.
