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 1: First thing's first: Grab yourself our starter size 8x8x1.5 inch salt block. We grade all of our salt blocks by hand to help ensure your cooking experience is problem free. For more information, check out our complete Guide to Himalayan Salt Blocks.

 

Step 2: Go slowly! S-L-O-W-L-Y, 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 you really 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!
• No plastic!

Cook time:

• 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.

Recipe Ideas for Ye Salt Block:

• Grilled Asparagus
• Salt-Crust Scallops 
• Grab yourself Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving

 

Step 6: Cool it! For at least one hour. Leave on stove top, turn off heat, and let stand until cool to the touch.

The Golden Rule for Cleaning Ye Salt Block:

• Moisten a sponge or scouring pad
• No soap!
• Scrub-a-dub-dub the block to remove any stuck matter
• Wipe clean with dry towel
• Repeat until the block is nice and shiny looking (and all food scraps have vanished!)

 

Step 7: Leave it alone to air dry. Or dry it with a clean cloth. Salt blocks are not picky creatures.

The Golden Rule for Storing Ye Salt Block:

• You really can store it anywhere!
• Our favorite hiding places include: our bookcase, our counter top, our pantry closet, and our kitchen cupboard
• 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.

So what are you waiting for?

 

Buy - Salt Blocks and Salt Block Combo's 

                        

 

Buy - Salt Block Cooking Books