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himalayan salt block ribeyes

deepsouth

deepsouth

somebody shut me the fark up.
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i have been wanting these for a long time, so i grabbed a couple when they came up on a recent woot deal. i did onions, ribeyes, and bok choy. everything turned out great. i only got the blocks to 500 degrees, so i finished the steaks over the coals. next time i'll probably use the lbge and get it up to 700-750.


01B87C43-B9D4-4DDE-91DD-7E43CD323EED-97693-00000BDA97A1AD3C_zpsd9416292.jpg


6B20CD15-B420-45BF-A703-D3C829408DF6-97693-00000BDAAD3F4865_zps372b74ce.jpg


4A848158-0970-4BFB-80DA-10DD0C1E531B-97693-00000BDA830E9823_zps85f16c7e.jpg


536BA438-1C8D-4104-B42A-A60D88ED79F0-97693-00000BDAB62B48AA_zps24c48add.jpg


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we were pretty hungry, so the pictures stopped there, but it presented very nicely.
 
That looks great. How many times can you use the salt blocks? Good beer to!!

Sent from my Galaxy Nexus using Tapatalk 2
 
Timmy Mac said:
That looks great. How many times can you use the salt blocks? Good beer to!!

Sent from my Galaxy Nexus using Tapatalk 2
Click to expand...


i'm not real sure, but i think quite a few times. they are very thick and heavy and you aren't supposed to use a whole lot of water to clean them.
 
deepsouth said:
i'm not real sure, but i think quite a few times. they are very thick and heavy and you aren't supposed to use a whole lot of water to clean them.
Click to expand...

I was wondering how you would clean them?

Sent from my Galaxy Nexus using Tapatalk 2
 
Very interesting. What are the main differences by cooking this way versus salting and cooking? I've heard a little about salt block cooking but I don't know very much.
 
Very interesting technique! Did the steaks absorb the salt? I typically salt my steaks at least an hour before grilling to break down the proteins which tenderizes them.
 
I bought my dad one of these, he loved it. Used his so much I need to get him a new one. To clean you just rinse in off.
 
Very interesting & good lookin steaks. Seen them on the tube used at high end steak houses but seeing them on your Weber has me wondering if they could do double duty as a pizza stone?
 
I bet the could. My pal sears tuna at 750 degrees on his.
 
that looks like a success. i have one somewhere, never used it, might have to pull it out now!

on a scale of 1-5 how salty was the finished steak?(i like mine steakhouse salty, whcih would be a 6 on the 1-5 scale).
 
Does the salt block add flavour or would be the same to use a stone?
 
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