Cooking steak on a slab of pink Himalayan salt isn’t like cooking on steel. When you cook on a Himalayan salt block, the heat of the block sears and browns proteins of the steak and melts fat, while the salt subtly dehydrates the surface and seasons to perfection. Together the heat and salt work in harmony to produce a tremendously tender and salted steak slices.
Cooking on Himalayan salt is unlike anything else, so here’s a step-by-step guide for how to do it: How to Cook Steak on a Himalayan Salt Block. Every step is explained in detail, with pictures to show you how to do it:
- Select the right block
- Heat it slowly
- Cut, apply, and cook the steak
- Clean your salt block
- Store for later use
We use steak as an example because its one of our favorite things to cook on Himalayan salt. But these principles can be applied to cooking on salt in general – from scallops to eggs, bell peppers to fiddleheads and duck breast.
For more information, see: Our Guide to Pink Himalayan Salt Blocks and Meadow fan Deanna Dawson’s How to Cook a Hanger Steak on a Himalayan Salt Block guide.