The trick is to smoke the meat and not make the meat smoke
SALT BLOCK RIB-EYE 1
Date:April 14, 2016 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
I was originally going to just use EVOO & pepper, but I overthought things and decided to make an herb crust using rosemary, oregano, thyme along with pepper & EVOO
The 12 oz. USDA prime grade boneless rib-eye has been seasoned and is setting out for 30 minutes while the Egg & salt block heat up.
The steak is on the salt block which has been brought to 500 degrees.
After 6 minutes the steak was flipped and I cooked it to 135 internal, about an additional 7 minutes.
The steak has rested for 5 minutes and is now ready to eat along with the Salt Grilled Rosemary Potato Chips.
The steak had a nice looking crust, so I was looking forward to cutting into it.
The herb crust smelled amazing too.
Sadly when I cut into the steak I was shocked to find that it NEEDED salt. I think the caramelized herb crust blocked the salt from penetrating the meat.
The steak was very evenly cooked on the inside, so the cook wasn’t a total loss since I could always add salt. I will cook this same steak again with a simple black pepper seasoning.
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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.