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Himalayan Salt Ribeye

Richard FlRichard Fl Posts: 7,971
edited 4:31PM in EggHead Forum
A few weeks back Ross in Ventura posted about a salmon on a himalayan salt block. After some discussion he picked one up for me. Tonight I christened it.


Small direct 550F, salt block came up to temp with BGE, 20 ozs bone-in ribeye, seasoning, 2 1/2 minutes per side and EGGCELENT.


Well worth the investment. Thanks Ross!


  • Richard, that is one nice looking steak! :)

    Did the stone impart any salt to the steak?
  • Beef looks great! What is the advantage of the salt block?
  • Richard FlRichard Fl Posts: 7,971
    Not sure this time. I coated the steak with Holy Smokin' Chipotle, Death by Garlic and a little sea salt. But the cook was very even and wonderful. Next time will not use salt for a seasoning.
  • Richard FlRichard Fl Posts: 7,971
    Not sure, just starting to eggperiment. It acted like a heat distributor, similiar to a plate setter, but was very hot and helped cooked the ribeye very fast.
  • FlaPoolmanFlaPoolman Posts: 11,670
    Nice Richard,, I remember Bubba Tim and LC brought that huge one to the mini fest 2 years ago. How many uses will you get out of it?
  • Richard FlRichard Fl Posts: 7,971
    The jury is still out on the number of cooks. Think something has to do with the number of washings???
  • Little ChefLittle Chef Posts: 4,725
    Yes, the number of washings. We are still using the same one from the mini fest two years ago, and have only lost about 1/2 inch of mass. It's going to last you a number of years. We store ours IN the A/C for sure, and wrapped in shipping paper so it doesn't sweat.
  • Richard FlRichard Fl Posts: 7,971
    How often do you use it? Think it would be happy in the freezer for storage? How is our little project progressing?
  • Little ChefLittle Chef Posts: 4,725
    Richard and Rebecca: The first salt sear that we did, we purposely did 'naked' proteins. We did scallops, shrimp, and slices of beef, totally naked. We considered all 3 underseasoned after cooking, and still wanted to add a bit of salt. I don't remember how hot we brought the block to, but it was HOT. We pre-seasoned on further cooks. I have also used the block for cold sashimi/tatake types of appications, and that was a whole different story. The raw applications were beautifully seasoned, and 'cooked' purely by the salt, no heat what so ever. Not that it is any scientific reasoning, but FWIW, cold use seasons, and hot use barely does. (Like I said, no explanation for it, just observation).
    Nice looking cook Richard!! :)
  • BobSBobS Posts: 2,485
    Great looking steak. Ihave one on my Christmas list.
  • Little ChefLittle Chef Posts: 4,725
    Don't refrigerate or freeze, as it will sweat coming back to temp, and you will lose mass. It's pure bacteria or critters can survive on it. Just stored at room temp (in the A/C, away from the FL humidity), in a wrapping of paper, it's perfect. (the paper is more of a dust sheild than anything else) We don't use it often, but it has had several uses...perhaps 10 or so?? It has discolored from sear cooks, but is still in perfect condition, minus about 1/2 inch all around.
  • fire eggerfire egger Posts: 1,124
    very nice!
  • FlaPoolmanFlaPoolman Posts: 11,670
    LC,, how do you clean it, soap and water?
  • Richard FlRichard Fl Posts: 7,971
    I hear she uses day old beer. Yes little water does the job. Recommended not to soak in the sink overnight.
  • Little ChefLittle Chef Posts: 4,725
    :woohoo: :silly: :laugh: No soap, No soak!! :laugh: Fresh run of water to get the chunks is all.
    That is a nice salt block and looks a little bigger than Ross's. The steak looks real good too.

    I think I will call the company of the salt I sent to you and see if I can buy a block of that.

    Hope you had a great weekend. It has been snowing for over a day now out this way. I have 2.5 to 4 feet out by the eggs - time to get cooking.

    Hope you had a good weekend.

  • Little ChefLittle Chef Posts: 4,725
    Kent: Sent you an email through the forum (I hope), and when I returned to the forum I had been automatically logged off. Please let me know if you got my email. Thanks!
  • stikestike Posts: 15,597
    cold food is wet food. the small amount of water dissolves the salt. when hot, the water doesn't hang around enough to achieve the same thing
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    dude. it's a rock.... freezer? :ermm: :huh:
    ed egli avea del cul fatto trombetta -Dante
  • 2Fategghead2Fategghead Posts: 9,623
    Richard, Your steak looks nicely done. We had ribeyes last night as well. :P The salt block sounds very interesting. Tim ;)
  • Mr HollowayMr Holloway Posts: 2,034
    Nice cook
    I have a salt bolck on my Christmas list :)
  • Great cook Richard, I'm going get one of those larger Salt blocks. I cook Salmon on mine last night turned out wonderful. I'm happy you like yours.

  • thechief96thechief96 Posts: 1,908
    Richard that looks very good. How quick was the cook? Faster than without the salt block? I did three ribeyes last night using your holy chipotle. Pretty dang good. I'll post pictures later today. :)
    Dave San Jose, CA The Duke of Loney
  • Richard FlRichard Fl Posts: 7,971
    I lit the small got fire going, sat 12x12x2 salt block on grid, brought the whole thing to 550 and then did 2 1/2 minutes per side. Placed a little peanut oil on block just before steak.
    If I were to do direct @550, I would have done 1 minute per side, steak was 1 inch thick with bone, removed and brought egg down to 400 before finishing the cook. Think the salt block was little faster and more efficient. However no grid marks, they have no taste anyway.
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