The trick is to smoke the meat and not make the meat smoke


  Date:April 14, 2016
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This grilling session was intended to be less a meal and more an exercise in learning to cook on my new Himalayan Salt Block. I figure I’d work some of the bugs out on one steak grilled for myself, rather than 4 or more pricey steaks grilled for guests. The reason it has a “1” after the name is because there will need to be a “2”. I was originally going to season the steak with black pepper and EVOO only. I had some leftover fresh spices and I decided to instead make a version of “The Perfect Steak” I learned in a grilling class a long time ago. I seasoned both sides of the 12 oz. Prime Grade boneless rib-eye with fresh rosemary, thyme and oregano and brushed it with olive oil. I grilled the steaks on the salt block at 450 for about 6 minutes a side bringing it to an 135 degrees internal temperature as measured by my Thermapen. After a 5 minute rest, it was time to eat. The steaks were definitely a mixed bag. On the plus side they had a nice crust and were moist and tender. But there was NO taste of salt, in fact the steaks were salt deficient. My theory is the coating of herbs actually served to block the transfer of salt from the salt block to the steak. But this is why I often do dry runs: To discover problems and work them out before serving the recipes to guests. Version 2 of this recipe will revert back to black pepper and EVOO only as I had originally intended. I learned a valuable lesson and had a somewhat decent steak to boot.
Related Photo Entries:
Recipe Source:
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GS Website
My Own Concoction:
You can tell what I did from looking at the pictures.
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Big Green Egg

Salt Block Grilled:

Using the Big Green Egg Kamado Cooker
  • BGE S-S Grill Grid
  • SRX 8x12” Himalayan Salt Block
  • 19" Grill Spatula
  • Ranch-T Lump Charcoal