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Has anyone ever

Danishfurniturelover said:
Cooked on a Himalayan Salt block. Never tried it before. Got some steaks for New Years Day.

What am I supposed to be doing.
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Salt and pepper the steak 1 day before gives a much better result. Skip the salt block. It's just a hassle, and some made up “cool" way to cook. You can do the same with any rock, but what's the point? The frying pan is invented.
 
Kandi1977 said:
Salt and pepper the steak 1 day before gives a much better result. Skip the salt block. It's just a hassle, and some made up “cool" way to cook. You can do the same with any rock, but what's the point? The frying pan is invented.
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Don't salt in advance, it draws the moisture out.

Salt it in the pan and throw some butter in for the last minute or two.
 
I’ve cooked using these and also lava rocks and a few other ways….
It’s no different to use a very hot pan except you can’t control the temperature
It’s a nice novelty
Personally I season an hour or so before an let the meat rest. Use *struggle cuddle* seed oil the hugest heat for 1 min each side to sear and seal the steaks. Turn the heat to medium low and cook for another 5 mins with some butter chucked in to kinda caramelise the outside. That gives me very nice medium rare fillets
 
scaramanga said:
Don't salt in advance, it draws the moisture out.

Salt it in the pan and throw some butter in for the last minute or two.
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No, salt it and cover it with foil and put it in the refrigerator. It will make the meat more tender, and the salt will penetrate into the meat and flavor it. Salting just before only leaves the salt on top. Try it, and you will be amazed. 1 hour before is a minimum, but even that makes a huge difference.
 
Kandi1977 said:
No, salt it and cover it with foil and put it in the refrigerator. It will make the meat more tender, and the salt will penetrate into the meat and flavor it. Salting just before only leaves the salt on top. Try it, and you will be amazed. 1 hour before is a minimum, but even that makes a huge difference.
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100%
Kosher salt (more than you think) and some black pepper
Minimum of an hour
 
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