Himalayan Salt Block Cooking
Cooking on a Himalayan Salt Block - Meat Hacks
Learn about cooking steak on a Himalayan Salt Slab with Walton's and Meatgistics. Watch the video, read the guide, and post your questions or comments below.
Cooking on a Himalayan Salt Block
Salt is a key ingredient in almost any meat recipe. It improves the general flavor of almost any meat and has many other benefits. What happens when instead of putting salt on your steak you put steak on your salt? Himalayan Salt Blocks, like this one from Cameron’s, have been increasing in popularity as a cooking and grilling surface. The Cameron’s Himalayan Salt slab is 8" x 8" and is 1.5 inches thick.
It appears to offer a few advantages over traditional methods like cooking on grill grates or cast iron. Since it is a solid slab of natural Himalayan salt it will season your meat as you cook it, so you don’t need to add any rubs or seasonings to your steak if you don’t want to. This can help cut down on your sodium intake as even though you are cooking on a salt slab and will get some salt into your food, the transfer will be less than a fully seasoned steak. Himalayan Salt also has a stronger flavor than regular salt, so you don’t need as much to get the same flavor. Aside from the flavor, Himalayan salt also contains micronutrients that are not present in regular table salt.
These Salt Slabs are very good at heat retention; once you get them up to heat, they will maintain a nice even heat and are suitable for cooking at extreme temperatures. These Himalayan Salt Slabs have a melting point of over 1,400°, so they can be used for almost any application. The surface is not very porous, and the salt helps dry out and kill bacteria, so it is a very hygienic cooking surface.
To get this ready to cook on, we need to heat it in stages. Cameron’s recommends preheating this slowly, so we will do 15 minutes on low, 15 on medium, and 15 on high. This will work well because I like to give my steaks 45 minutes to come to room temperature before cooking them.
We are cooking a ribeye today, so we want to get this salt block up to around 500°, we are going to check that with the Laser Infrared Thermometer, but if you want to know when your Slab is properly pre-heated, you can sprinkle some water on it and it should immediately sizzle. I am going to cook the steak for 3-4 minutes a side, as I want to get this steak to around 130°. When using a Himalayan Salt Slab, you should use a metal spatula or tongs, no plastic.
You could also cook vegetables or seafood directly on this, but steak was the first thing I wanted to try.
So we have a Medium Rare Ribeye with a beautiful crust on it; that is partly because the salt from the block helped draw out the moisture from the outside of the meat, and it crisped up beautifully.
To clean this, you will need to let it cool first, so turn off your grill and leave it in there for about an hour or until it is cool to the touch. Then wipe it down with a moist towel or sponge until all the food particles are gone. Do not use soap on this or place it directly under running water or soak it.
All in all, the Cameron’s Himalayan Salt Grilling Slab is a great tool to use in your kitchen or grill when you want to try something different or impress your dinner guests. It cooked a very tasty steak and was much easier to use than I initially thought. As a bonus, it can be used as a serving dish, and it looks great when left out on a counter or on a shelf.
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