Got the block for Christmas, like it a lot. First actual cook but I have used it for seared tuna and salmon gravlox. Imparts a nice earthy salt. Sorry about the crappy pics, my wife had both cameras off Cape last night, had to use the Droid.
On the block on the egg:
The flip side:
Cooked skin up at first, then flipped and finished to crisp the skin (was not that crisp but was still good)
temp 400 degrees, internal finish 140. Tasted great, really tender. Plated with a black bean puree and Broccoli rabe.