Salt block steak is a ribeye seared on a Himalayan salt plate heated to 500 F. A dry, 1 inch steak cooks in about 4 minutes a side, builds a deep crust, and picks up a light, even seasoning from the stone, so you do not add salt.
At a glance
- Plate: 12 x 8 x 1.5 in salt block
- Plate temperature: 500 F
- Preheat: 30 to 45 minutes (75 minutes on a first use)
- Cook time: 8 minutes, plus 5 minutes rest
- Serves: 2
Equipment
- 12 x 8 salt block, tempered
- Gas burner, oven, or grill
- Instant read thermometer
- Tongs and heat resistant gloves
Steak doneness temperatures
| Doneness | Pull at | After resting |
|---|---|---|
| Medium rare | 125 F | about 130 F |
| Medium | 135 F | about 140 F |
| USDA safe minimum | 140 F | 145 F, with a 3 minute rest |
Tips for the best crust
- Keep it thin. Steaks around 1 inch thick cook through before the plate loses heat. Save thick cuts for a reverse sear in the oven, then finish on the plate.
- No marinade. Wet steak steams, turns salty, and can crack the stone.
- Two steaks at most. A 12 x 8 plate fits two ribeyes with space between them. For four, use the 2 plate set.
- Taste before salting. The plate seasons the surface. Most people add nothing.
What to serve with it
Cook charred spring onions on the same plate while the steak rests, or add salt block asparagus.
FAQ
Questions, answered
Yes, with a reverse sear. Cook it gently in a 250 F oven to about 115 F inside, then sear it on the 500 F plate for about 1 to 2 minutes a side.
No. Season with pepper only. The plate seasons the surface as it sears. Taste after resting and add salt only if needed.