Congratulations! You now hold the 500 year-old, rose quartz-hued key to entertaining effortlessly. All it takes is an 8x8 inch salt block, a burner of some kind, a little steak and a lot of confidence. Let's get started!
Step 2: Go slowly! S-L-O-W-L-Y. Slow. Slow and steady wins the race. This is especially important the first few times you use your block.
The Golden Rule of Heating Ye Salt Block:
20 minutes on low
20 minutes on medium
20 minutes on high
Getting it hot:
Sprinkle Test: Sprinkle a few drops of water on the block. If they sizzle vigorously and disappear immediately, the block is ready.
Hand Test: Hold your hand two or three inches above the block. If you can't keep it there more than 5 seconds, it's hot enough!
If you don't trust your senses - or if youreally really really love hi-tech gadgets, snag yourself an infrared thermometer. It reads the temperature of your block for you. You're looking for about 500°F.
Voila! You are now ready to throw some steak on your block - and dazzle your wife or your friends or your auntie in the process.
Step 3: So simple, a caveman can do it. Place a whole rib eye or thin slices of flank steak directly on your block.
Step 4: Flip it, flip it real good!
Golden Rule of Flipping Ye Salt Block:
Use a thin metal spatula or tongs!
1-2 minutes per side for thin slices of steak
4-5 minutes per side for thicker cuts of meat, like rib eyes
Step 5:When the steak is done, remove from the block with your *metal* spatula. Once heated, you can leave the block on the burner and cook with it for several hours.
Just don't leave it outside in the rain or put it in the dishwasher!
Final Thoughts: Salt blocks turn opaque after being heated, and may develop fissures or even large cracks, and they may also take on color from the proteins cooked on it. Do not freak out about these things; consider them beauty marks. Like life, salt is a complicated, wily, unpredictable substance. That is what gives it much of its charm. Treat it nicely and you will reap the rewards of perfectly salted foods every time.