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Searing a 3-finger-thick Cowboy Steak on 700+ degree Saltblock

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    Searing a 3-finger-thick Cowboy Steak on 700+ degree Saltblock

    This came out pretty awesome! Loved the crust that the salt block gives!
    Attached Files
    Last edited by Seb-FogoCharcoal; August 20, 2018, 05:07 PM.

    #2
    Oh great. Just give me more ideas to try. 😁
    That looks awesome. Great job.
    How much heat can a salt block take? And where did you get that one?

    Comment


      #3
      I got this at Lowe’s, but tons of places sell Salt Blocks nowadays, just shop around
      i think I took it to 1000 the other day, but they do crack a bit, hasn’t fallen apart though. I do like to go extreme heat for that super crust
      Last edited by Seb-FogoCharcoal; August 20, 2018, 07:33 PM.

      Comment


      • wustl-duck
        wustl-duck commented
        Editing a comment
        How long do you heat up the block before putting the meat on? And, over the coals or indirect? Thanks
        Last edited by wustl-duck; August 22, 2018, 12:55 PM.

      #4
      That looks awesome! So can you rinse the salt block off and save it for another cook, assuming it doesn't fall apart?

      Comment


      • smn1285
        smn1285 commented
        Editing a comment
        Yup. Sure can.

      • Seb-FogoCharcoal
        Seb-FogoCharcoal commented
        Editing a comment
        Yeah, rinse very briefly, no soap just a good brushing and put to dry, use again next time. The colors will change from that pretty pink to white to dark/sooty where you cook but it doesn’t really matter. You can leave one for cooking one (new and cleaner looking) for serving.

      • Attjack
        Attjack commented
        Editing a comment
        Didn't know they could take that kind of heat and not crack.

      #5
      That is outstanding. It’s good it has a little handle. 👍

      Comment


      • Seb-FogoCharcoal
        Seb-FogoCharcoal commented
        Editing a comment
        Bone-in is the way to go haha

      #6
      Yum!

      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        That Avatar!! Feeling my inner WWF!

      • texastweeter
        texastweeter commented
        Editing a comment
        too sweeeeet!

      #7
      Oh man that looks good! I've cooked on salt blocks for years, but not lately. Might have to dig them out of the mine.....

      Comment


      • texastweeter
        texastweeter commented
        Editing a comment
        same.try lamb with a balsamic, garlic, rosemary glaze on a salt block.wowowowie

      #8
      Cool. I've never seen salt blocks sold out west here. Salt licks yes; will they work?

      Comment


      • wustl-duck
        wustl-duck commented
        Editing a comment
        Check the grilling accessories at either Lowe's or Home Despot. Both have them here in Portland for $20 for 8x8x1.5 Himalayan blocks

      #9
      So how did you get your Kettle to 1000°. And how did you measure the temp? With what device?

      Comment


      • texastweeter
        texastweeter commented
        Editing a comment
        it looks to be a ceramic cooker of some kind. I use an IR in my pizza oven.

      #10
      That looks amazing!

      Comment


        #11
        Each to his own, I bought a salt block and slowly heated it the first time, cook was no big deal. Second time heated slowly again but cracked it in half. Anyway, your 3 finger steak looks awesome...you can keep the salt block.

        Comment


        • wustl-duck
          wustl-duck commented
          Editing a comment
          Just curious, direct heat on block or indirect? Salt shop here in Portland calls for indirect heat. Image from Seb is obviously direct, unless that was just a beauty shot.

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