SaltBlock Cooked Steaks?

Anyone ever cooked a steak directly on a Himalayan salt block? If so, what's your thoughts on it?

Dang it ... when do we just stop posting and refer all questions to the search function. Nothing is new anymore! Hah.

On a serious note, thanks for the link. It looks like a technique worth trying.

P.S. I saw on a youtube video where they say the fat rendering out actually coats the salt block which makes the steaks absorb less salt so you may need to salt them ahead of time. It seems like you may have experienced that based on your feedback in the thread.

Thanks again...good stuff!

I also see that they are safe up to 700+ degrees from my googlage, and that the salt doesn't melt until 1400+ degrees. I can do some serious searing!

I see some salt purchasing in the near future.