The Art of Cooking Steak on a Salt Block

Grilling steak is an art form, one that offers a myriad of techniques to achieve a beautifully flavored and tender piece of meat. While the traditional methods like direct grilling and pan frying are well-known, we invite you to explore a lesser-known technique that adds a unique twist to your steak cooking experience: the Himalayan Salt Block method.

Unleashing Flavor with a Magnificent Salt Block

Originating from France, the Himalayan Salt Block method involves cooking food directly on a block of salt. This ancient technique infuses the steaks with incredible flavors without overwhelming them with excessive saltiness. The steaks sear beautifully, forming a delectable crust that will leave your taste buds craving for more. With the salt block as your cooking surface, there’s no need for additional seasonings as the block imparts plenty of flavor.

Adding Drama and Flavor with Flambé

The second part of this unique cooking method involves flambéing the steaks, another French technique that has become less prevalent over the years. Popularized in the 70s, flambéing refers to lighting food on fire after adding liquor or liqueur. This step not only adds a dramatic effect to your cooking process but also infuses an additional layer of flavor onto the meat. Imagine impressing your friends and family by flambeing the steaks right in front of them, making them feel like they’re dining in a high-end restaurant. However, it’s crucial to exercise extreme caution during this step. Flambéing involves flaming liquid, so make sure to use only rimmed pans or platters to avoid any accidents.

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To witness the entire cooking process and indulge in this mouthwatering experience, click the link to watch the complete video. While you’re there, don’t forget to subscribe to the FOGO channel and turn on notifications. We appreciate and respond to each comment, so please feel free to leave your thoughts. Enjoy your day, spread some love, and let the grilling begin!

Salt Block Steak
Caption: The Himalayan Salt Block method infuses your steak with incredible flavors.

Directions

  1. Prepare your grill for two-zone cooking, with direct heat on one side and indirect heat on the other.
  2. Light your coals and place the salt block on the indirect side of the grill. Allow the grill to heat up gradually to avoid cracking the salt block.
  3. Once the block reaches 350°F, carefully slide it over to the direct heat side, ensuring the heat is not too close to the block.
  4. Heat the salt block until it reaches 500°F.
  5. Place each filet directly on the salt block, allowing them to cook for approximately 4 minutes or until a good sear has formed. Flip the steaks, choosing an unused area of the block, and continue cooking until the second side develops a crust and reaches an internal temperature of 125°F for medium-rare or 130°F for medium. Remove the steaks from the block and place them in a flame-proof pan or platter.
  6. Pour a shot of bourbon over the steaks and ignite the liquor. This process burns off the alcohol while infusing the steaks with the rich flavor of the bourbon.
  7. Slice, serve, and savor the expressions on your guests’ faces as they relish in the delicious creation you’ve prepared.
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Flambéing the Steaks
Caption: Add a touch of drama and flavor by flambéing your steaks.

For more incredible recipes and inspiration, visit Rowdy Hog Smokin BBQ. Get ready to elevate your grilling game and impress your loved ones with the extraordinary flavors of the Himalayan Salt Block method. Happy grilling!