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Unread 03-16-2013, 07:50 PM   #1
deepsouth
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Default himalayan salt block ribeyes

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.















we were pretty hungry, so the pictures stopped there, but it presented very nicely.
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Unread 03-16-2013, 07:53 PM   #2
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That looks awesome! I am very intrigued by the salt blocks!
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Unread 03-16-2013, 07:56 PM   #3
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Default Re: himalayan salt block ribeyes

That looks great. How many times can you use the salt blocks? Good beer to!!

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Unread 03-16-2013, 08:02 PM   #4
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Quote:
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That looks great. How many times can you use the salt blocks? Good beer to!!

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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.
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Unread 03-16-2013, 09:57 PM   #5
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Good lookin' ribeyes!
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Unread 03-16-2013, 10:31 PM   #6
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Default Re: himalayan salt block ribeyes

Quote:
Originally Posted by deepsouth View Post
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.
I was wondering how you would clean them?

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Unread 03-16-2013, 10:32 PM   #7
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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.
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Unread 03-16-2013, 10:39 PM   #8
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Those look absolutely amazing!
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Unread 03-16-2013, 10:57 PM   #9
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I have never tried the salt blocks before, but I think I will now!
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Unread 03-16-2013, 11:25 PM   #10
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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.
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Unread 03-17-2013, 05:55 AM   #11
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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.
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Unread 03-17-2013, 06:33 AM   #12
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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?
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Unread 03-17-2013, 06:37 AM   #13
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I bet the could. My pal sears tuna at 750 degrees on his.
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Unread 03-17-2013, 06:52 AM   #14
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Oh man I'm a seared tuna junkie!
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Unread 03-17-2013, 07:49 AM   #15
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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).
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