Yesterday I decided to grill the last 2 steaks I had left in my freezer from a bulk order I received several months ago. One was a petite filet. I think the other was a sirloin.
I let it sit in my pellet smoker for about 45 minutes at 200. Then I transferred it to my gas grill on a salt block for a reverse sear. I seasoned the steaks with garlic powder, onion powder, and black pepper. I left off the salt since it was going on the salt block.
This brings me to the question, is there anyone out there who loves their salt block? I felt like it didn't bring much to the party. I've had success with a nice subtle salty kick when using the block for fish, and surprisingly, for baking chocolate chip cookies on (although it sounds gross putting those 2 things in the same sentence
). The steaks turned out without any noticeable saltiness. I had to add salt to them on my plate.
It had been about a year since I used the salt block. It was kind of fun, but It might be another year before I use it again.
I let it sit in my pellet smoker for about 45 minutes at 200. Then I transferred it to my gas grill on a salt block for a reverse sear. I seasoned the steaks with garlic powder, onion powder, and black pepper. I left off the salt since it was going on the salt block.
This brings me to the question, is there anyone out there who loves their salt block? I felt like it didn't bring much to the party. I've had success with a nice subtle salty kick when using the block for fish, and surprisingly, for baking chocolate chip cookies on (although it sounds gross putting those 2 things in the same sentence
). The steaks turned out without any noticeable saltiness. I had to add salt to them on my plate.It had been about a year since I used the salt block. It was kind of fun, but It might be another year before I use it again.
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