We used to make our salt crust in a heavy paste with dijon mustard. I'm not sure what that did, but it didn't taste of mustard or overly salty. Haven't made one for quite a while, but it sure seems tempting again. I'm not a big fan of restaurant steaks either, way many more so so dinners than treats, because it's so easy to grill a decent steak if one gets a little heat going and doesn't poke at it.