Grilling With A Himalayan Salt Block _ Steak Cooked On A Salt Tile

Hey , everyone .

Welcome back to another exciting episode of bomb grillings .

Today we are gonna grill a steak on a Himalayan salt block .

I picked this up on the internet and I'm pretty excited to try it out .

Um , while doing some research on it , I found out there's a lot of benefits when you cook with one of these .

Like , I don't know , balance your ph level , uh help you hydrate your body , acid reflux all types of science things that I'm not even really worried about .

I'm worried about seeing how well it's gonna taste .

So let's , let's take a look at this and I'll show you the things we're gonna need and let's get to it .

All right .

Let's look at the ingredients .

We got a rib eye steak nice and thick .

We've got some pepper .

That's all we're gonna use for this steak .

Since it's gonna be on the salt block .

We've got some asparagus that should turn out great .

And we got some onion chives .

A lemon for some seasoning and our Himalayan salt block .

All right , let's uh , get that grill set up and I'll let you know what you need to do .

Ok .

So now for your grill , you're gonna want to heat this thing up real slow , real slow because it's very fragile .

If you heat it up too fast , you're gonna crack it .

Going to be no good .

So , what we're going to do here is we're going to separate our coals out , have it on an indirect and we're going to slowly start moving them in , at least every 15 minutes is going to be a long process .

But once we do that , we're going to hopefully have our salt block up to around 405 100 degrees .

It will be perfect for cooking that steak .

So , let's get to it .

All right .

Now that we got it set up there on indirect , we're gonna put our salt block right on the middle .

And now for at least for the first five minutes , I'm going to leave the lid off after that , I'm going to put the lid back on and we're going to wait another 15 minutes and then we're going to slowly move our charcoals to the center .

Let's put our lid on and I'm gonna dial this down just a little bit .

We're gonna want to heat this up for quite a while .

So , let's just damper it down a little bit on each side .

Stay tuned .

So it's been 15 minutes .

Let's move our charcoal in a little bit and keep eating this thing another 15 minutes .

We'll get that thing sizzling .

All right .

Well , let's remove the charcoal in one more time .

We're gonna be directly underneath the saw block .

Now , this is the same way you would do it in your oven or your gas grill go real slow almost there .

Ok .

So I got my salt block up to a good temperature .

Now , make sure that if you're cooking on a charcoal grill , you need to make sure you have some extra charcoal on hand to keep that temperature going because it's gonna cook off .

It's going to get cooler .

You're gonna want to keep that temperature up .

Add some more charcoal .

Um , way that you can tell that your salt block is up to temp is by testing it with some water , flick some water on there if it dissolves real fast , you know , it's good .

Also , if you have one of these infrared thermometers just hit that with the thermometer and we have about 400 430 degrees .

Roughly , that's a great spot to be for cooking a steak .

First .

We're gonna start with our asparagus .

We're just gonna grab a couple of these , set them right on top and we're gonna drizzle a little bit of olive oil on top of it and we're gonna add our pepper to it a little bit of lemon .

OK .

Time for our steak .

I'm just gonna slap that right on there and I'm going to just pepper it .

Yeah .

Now we're gonna just kind of pat that pepper down a little bit .

Make sure it's nice and ground in there .

Don't want it going nowhere .

All right .

Now that , that's there , we'll flip it in a minute and then I'll get back to you .

The nice things about a salt block is you can sear it on every side .

So just lift that thing up .

Obviously , you need a thick steak to do this balanced and a cooking .

Now that , that side has been cooking for a while , I think we're ready for a flip .

Yes .

Oh , that looks so good .

Interior asparagus .

All right .

The steak is ready and I'm gonna pull it off and I'm gonna leave it on the salt block because you can't .

Oh .

Oh , that looks wonderful .

I love a manly stick slice and dice and take a bite .

Yeah .

Look at that .

That looks wonderful .

I bet you wish you were right here , huh ?

That's ok .

You guys can make this at home .

Ok .

Let's see how this thing tastes .

Wow .

That is amazing .

That is so good .

The salt brings out a really good flavor .

I tell you a little bit of pepper .

That's all you need .

This soap block is awesome .

This is really good .

Yeah .

Oh , perfect .

That is a perfect steak .

You see that ?

A little bit of pink .

Such a good flavor .

Such a good flavor .

Look at that .

Mm .

That is my new favorite way of cooking a steak .

It does take a long time to get that salt block heated up .

But I'm telling you if you're having some family friends over whatever it is , this will not disappoint .

That is probably one of the best steaks I've had in a long time .

All right , I'll try that .

Asparagus .

Oh , a all right .

Make sure you cool it down .

Remember the salt block is going to maintain that heat and it's going to hold on to it for a long time .

So might not be the best way to serve your steak , but it sure does look cool .

This asparagus is amazing .

Oh , it's hot though .

Mm One more bite .

Mm .

Got to knock out of the park .

I tell you .

Yeah .

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