First time using a salt block...

SSN686

Morning All:

One on my Christmas gifts was a salt block...I've been interested in getting one for a few years but just never pulled the trigger...my son & D-I-L did that for me (thank you Bryan & Allison plus the grandkids)...Here is the block along with the two Ribeyes I picked up on Friday...


I fired up one of the large Eggs indirect & put the block on while the Egg was just warming up...I let the dome temp get to about 450 over the course of about 45 minutes...the instructions suggested throwing a few drops of water on the slab to see if it was hot enough & when the water sizzled off almost immediately I figured it was ready...I put the steaks on with only a light olive oil coat...at the first flip I added some Dizzy Pig Raising the Steaks rub to the partially seared side...let it sear the other side, did another flip & add the rub to the other side...when the internal temp was about 125 I pulled them...just ready to remove from the Egg...


Once on the plates I added a bit of butter while they rested for a few minutes...my plate with the sides of baked potato & salad along with the glass of vino...the steak appears to be about medium rare & was DELICIOUS...


Next attempt with the salt block will be to grill some shrimp...not sure I would do this every time we do steak but for my first try it was GREAT!

Botch

So the seasoning was okay in the steak?  I've always wondered; it seems like, as a steak cooks, it is shedding water and fat, and any salt molecules would have to "swim upstream" to season the meat at all...    

SSN686

@Botch 

I did not add any salt & the rub isn't "salt heavy" but we were able to detect a "salt taste" that was very good, plus the pepper from the rub...hope that helps.

Photo Egg

Great post!
 Thanks 

RRP

Thanks for sharing that, Jay!

No offense meant…but for 3 years now there has been a local business called a Salt Cave where people pay to go sit inside a small confined space of salt floor, salt walls and even a salt slab! 

I have never checked the price since it’s not my thing…but now I wonder if I carried in a couple steaks that would be OK.

Grogu

RRP said:

Thanks for sharing that, Jay!

No offense meant…but for 3 years now there has been a local business called a Salt Cave where people pay to go sit inside a small confined space of salt floor, salt walls and even a salt slab! 

I have never checked the price since it’s not my thing…but now I wonder if I carried in a couple steaks that would be OK.

“Why is this seat hot?”

“I just finished cooking my steaks there!”

MasterC

Shrimp are excellent on the salt block. 

bluebird66

Those shrimp look fantastic!

OhioEgger

I always cook salmon on a salt block. I have thick ones, so it takes quite a while to get them up to temp, but it gives the fish the perfect amount of salting. In fact, the skin gets almost too salty, but we like it that way.