This was the do-over I wanted to try from when I made a last minute change on the recipe I was going to use for SALT BLOCK RIB-EYE 1
. Putting an EVOO and herb crust on the first version was less than successful. The steak cooked on a salt block NEEDED salt. I figured the herb crust block the salt from penetrating into the meat. This time I seasoned the steak with only black pepper and Avacado Oil and grilled them on the salt block. I took them to the same 135 degree internal temperature that I cooked the first steak too. The results this time were much more like it. The steak had a great beefy flavor and was moist and juicy on the inside. This time I could taste the salt in the background, but it was still less than I might have expected from cooking on a block of salt. Still I was quite happy with the steak and it confirmed my suspicion that you need to be quite careful about what you put on the surface of the meat.