Himalayan Salt Block Rib Eye Recipes
MONSTER MEAT RIB-EYE
Steps:
- Run garlic through a garlic press. Rub steaks with garlic juice. Grind the sea salt until it has the consistency of kosher salt. Generously sprinkle steaks with garlic powder, celery seeds, and pepper. Set aside for approximately 45 minutes and allow to come up to room temperature. While you wait, prepare grill. Sprinkle steaks with sea salt. Grill for 4 to 5 minutes on each side, turning once. Plate and let stand for 5 minutes before serving.
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- Heat the Himalayan Salt Slab: If you are using a gas burner, place your dry Himalayan Salt Slab over a low flame for 15 minutes to preheat. If you desire a higher temperature for searing, heat the slab over a medium-high flame for an additional 15 minutes. If you are using an electric stovetop, use a metal spacer or wok ring to prevent the slab from directly touching the heating element. (Then follow instructions for gas heating.)
- Cook the beef: When your Himalayan Salt Slab is heated, you’re ready to sear your meat. Turn the heat off. If you'd prefer, you can carefully move your salt slab to a heatproof surface for cooking (make sure to use oven mitts or several folded towels, because the slab will be very hot to the touch). It is OK to keep your slab on the stove, as long as you turn off the heat.
- Place the beef slices directly onto the heated salt slab and cook to desired doneness, flipping or stirring the strips as you would on any other grilling surface. CAUTION Do not touch the slab with bare hands, as it will be very hot! Your salt block will retain the heated temperature for 20-30 minutes.
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