Monday, May 25, 2015

Where Have You Been All My Life


Recently my husband came across something intriguing, something, quite frankly, spectacular:  A Himayalan salt block.  We watched a video of someone cooking their steak on the grill on top of the salt block.  He said, "food your salt, don't salt your food."  What a concept!  My husband was so excited that we ran out and bought one.  You can get them online, but we found one at a store called World Market.  And it wasn't expensive either.  We got ours for about $20.  We also went out and spent a ridiculous amount of money on 1 1/2 and 2 inch ribeyes.  Here's a look:


We bought four, but as you can see from the picture we could only fit three on the sheet pan.  

Anywho, surprisingly, these steaks turned out extremely juicy and had the right amount of salt and flavor.  Aren't you excited!  Apparently you get about a dozen or so uses out of one block.  Over time, since it is a solid piece of salt, the block will crack and eventually break.  You can also use the block in the oven or right on top of a gas flame.  If you're a grilled meat kind of person, you're going to love this!

SALT BLOCK STEAKS
4 steaks of choice (we used two 1 1/2 inch ribeye chops and two 2 inch ribeye chops)
Black pepper, to taste
One 2-inch Himalayan salt block

FOR THE STEAK BUTTER:
1 stick of butter, softened
1 T chopped Italian parsley
1 clove of garlic, finely minced
1 tsp lemon juice
Fresh ground black pepper

NOTE:  Salt blocks contain some moisture and need to be dried out slowly in the oven.  If you put a cold block on a hot grill it will cause your block to crack and/or break.  Also, we used very big thick steaks here.  If you use smaller or thinner steaks, your cook time will need to be decreased. Additionally, the Steak Butter has a lot of uses.  You can use it to cook veggies in, stir into pasta, deglaze sauces, etc.

For the Steak Butter, mix all of the ingredients together. Spoon it out onto a piece of plastic wrap.  Roll the wrap up and shape it into a log.  Put the log in the fridge until you are ready to use it. 

Preheat the oven to 200 degrees.  Dry the salt block for 15 minutes.  Increase the oven to 350 degrees.  Dry the block again for 15 minutes.  Increase the oven to 500 or as high as your oven will go and dry for 15 more minutes.  During this last 15 minutes, preheat your grill to 500 degrees.

Using gloves, carry the block to the grill.  Leave the block there for about 10 minutes before putting the steaks on. Season the steaks with pepper, if desired.  If using the large steaks, you may only be able to cook 1-2 steaks at a time. Cook the steaks for 6 minutes on the first side.  Flip the steaks over and cook for an additional 5 minutes (for medium rare).  Put the steaks directly on the grill grates and cook for about 2 minutes per side to sear.  Remove the steaks to a plate and cover with foil.  Let the steaks rest for 10 minutes before serving.  Serve the steaks with a slice of steak butter. 






2 comments:

  1. Wowee! I've seen salt blocks, but haven't yet used them. Tell me - after the 20 or so uses, if it indeed does crack, is it possible to take a cracked edge and grind it down for direct use on food? I'm totally intrigued with this idea. PS: I seriously need one of those steaks - my gosh they look scrumptious!

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    1. Thank you! I just did a quick research, and I found that when it breaks you can grate it over food, use it in soups, etc., or even use it in a bath, although ours stained and I'm sure there's going to be some flavor from meat in it and I don't think I'd bathe in it. LOL! We've used it twice and love it!

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