Hot Rock Ribeye
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You have GOT to try doing a reverse sear on your steaks sitting atop the Himalayan Salt Blocks!! This allows your steak to cook nice & slow without any grill marks, while absorbing a hint of delicious Himalayan salt, then finish them off with a cross sear @ 700 degrees for the perfectly cooked steak with some nice branding!! Delicious, juicy, flavorful, what are you waiting for?!?
Hot Rock Ribeye
Print Recipe
You have GOT to try doing a reverse sear on your steaks sitting atop the Himalayan Salt Blocks!! This allows your steak to cook nice & slow without any grill marks, while absorbing a hint of delicious Himalayan salt, then finish them off with a cross sear @ 700 degrees for the perfectly cooked steak with some nice branding!! Delicious, juicy, flavorful, what are you waiting for?!?
Servings Prep Time Cook Time Passive Time
2-4People 5Minutes 20Minutes 10Minutes
Servings Prep Time
2-4People 5Minutes
Cook Time Passive Time
20Minutes 10Minutes
Instructions
Steak Preparation
  1. Lay out your two steaks in a marinade pan and lightly dust them with garlic salt on both sides.
  2. Now add your Dale's seasoning all over the meat, on both sides, leaving enough in the bottom of the marinade pan for later absorption.
  3. Add a dusting of Steak 'N Chop to both sides.
  4. Finally, add a light dusting of the Hot Pepper Blackened seasoning to both sides.
Grill Preparation
  1. Get your grill & salt blocks stabilized at 400 degrees F. It is important to heat the salt blocks up nice & slow, so we recommend placing them on the grill as soon as you light it to allow them to heat up slowly.
  2. Once the temp has been stabilized at 400, place both steaks on the salt blocks & close the lid.
  3. The cook time will depend somewhat on the thickness of your meat cuts. Ours were roughly 1" thick, and we found the ideal cook time was a total of 15 minutes on the blocks, flipping 3 times (once every 5 minutes). You can, of course, use the old finger test to check on them throughout. Remember the sear won't do much to finish cooking, so make sure they are slightly below your ideal level of doneness before removing from the heat. Ours felt rare to medium rare when removing on one, and medium rare to medium on the other (cause the wife likes medium well) 🙂
  4. Set the steaks back in your marinade pan once you have removed from the heat after 15 minutes. During this time, you want to carefully remove your salt blocks (with insulated gloves, cause they will be HOT!), and set on a surface that is safe for hot objects, such as your stove top.
  5. Crank up your grill wide open, open all vents, remove the chimney cap if you have it, and for our quick pro tip, add a fan blowing fresh air into the bottom vent to speed up the process. You will need to take the grill from 400 up to 700 degrees F. Ours took roughly 10 minutes. *If you want this to happen in 3 minutes, use a leaf blower 🙂 J/K, don't actually stick a leaf blower to your grill lol
  6. Once you see the temp has hit 700 degrees, carefully open the lid (you will leave it open during searing). Place the steaks at a slant for roughly 30 seconds, then, on the same side, change the slant roughly 45 degrees. This will get you the nice grill marks you desire.
  7. After you have finished one side (30 seconds per angle, 1 minute total), flip the steaks and repeat the previous step. This equates to a total of only 2 minutes on the super hot heat for searing, which will be enough to finish the steaks off to your desired level of doneness..
  8. Serve with your favorite side dish & enjoy!
Recipe Notes

*Heat up your salt blocks very slowly.  We recommend putting them on the grill during the lighting process.  If you use a gas grill, you'll want to put them on at light, and start with low heat, gradually move to medium after roughly 5-7 minutes, and then on up to your desired heat (in this case, 400 F).

**Some people might think, you're really putting the steaks back in the marinade pan, is that sanitary?  Think about it folks, you are getting ready to literally nuke your steaks for 2 minutes at 700 degrees.. Anything that could possibly be considered "unsanitary" will be vaporized by the super high heat.  Besides, it's steak, not chicken 🙂  If you don't want to follow that step, that is perfectly fine, let them rest on a clean pan, you will achieve the same delicious result, you'll just have to wash one extra plate lol

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