Superbowl steak & shrimp

Himalayan pink salt block on the stovetop. Flat-iron (gridiron?😝) steak unseasoned, shrimp and garlic roasted on the block as well.

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Comments

Emmett_Barton_12803

@HENRY_WICKER_128634 that first photo is epic! Look at that delicious steam rising off the meat!

glogrono

Wow, I've never been able to get anything to sear on my salt block like on your second picture. How long do you let it heat up for and are you putting it directly on the flame of your stovetop?

Jack_Mayer_85396

Damn Henry, that looks fantastic!

HENRY_WICKER_128634

So this is kind of a 'long way around the block' (pun intended..) Since the block has to be heated gradually, I put in oven at 250°, then after 10 min raise to 350, then 450, then 500°. Remove from oven and place on wok ring over my larger electric coil burner at high heat. It is very hot at this point and will definitely sear.

This would be much easier over a gas range burner or outdoor grill but I currently have access to neither.

If you take it out of oven and just place on a heat-proof trivet it will stay hot for a long time and you can cook veggies etc but I doubt you would get a deep sear. The clove of garlic that you see seared actually slipped out of its skin and was naked on the block. The other cloves were perfect butter texture roasted. Coated in olive oil and cooked directly on the block for about 20 min (1/3 the time it takes to roast garlic in the oven