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

SALT BLOCK RIB-EYE 2

  Date: April 17, 2016
  Favorite: Beef
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Info
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.
Related Photo Entries:
Recipe Source:
Alt image
GS Website
My Own Concoction:
You can tell what I did from looking at the pictures.
Grill:
Alt image
Big Green Egg
Salt Block Grilled:
Using the Big Green Egg Kamado Cooker
Gear:
  • BGE S-S Grill Grid
  • SRX 8x12” Himalayan Salt Block
  • 19" Grill Spatula
  • Ranch-T Lump Charcoal
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