Salt Block seared Porterhouse

[Dwain Pannell]

 

[Randy]

Wow. Does the salt transfer to the meat?

 

[Bruno]

Buddy of mine got one of these. Didn’t have much feed back so I assumed he was unimpressed. How do you like it?

 

[Dwain Pannell]

I enjoy it. You have to heat it slow so using a completely full large chimney: set the charcoal baskets outside the block and keep the lid off ~10 min, then put the lid on ~10 min, then slide the baskets halfway under the block ~10 min, then slide the baskets completely under the block ~10 min. The sizzle is awesome and the sear speaks for itself.

The salt transfer is not as pronounced as I prefer my seasoning so I season the food prior to searing. I used SPOG tonight.

 

[Jabe G]

That looks mighty good!

 

[JimK]

Great crust!

 

[Pat G]

I enjoy it. You have to heat it slow so using a completely full large chimney: set the charcoal baskets outside the block and keep the lid off ~10 min, then put the lid on ~10 min, then slide the baskets halfway under the block ~10 min, then slide the baskets completely under the block ~10 min. The sizzle is awesome and the sear speaks for itself.

The salt transfer is not as pronounced as I prefer my seasoning so I season the food prior to searing. I used SPOG tonight.

Thanks for sharing Dwain, the steak looks great! I was curious about these but after reading I'm going to stick with my cast iron.

 

[GrantT]

I lot of BBQ folks love their soapstone for getting great sears as well, but I've never seen the risk of breakage etc as being worth it TBH as I already get amazing sears on my 3/8" thick grilling steel for scallops, steaks, burgers etc.

 

[Bob H.]

Did you save me a bite Dwain?

 

[Dwain Pannell]

Absolutely.

 

[ChuckO]

I enjoy it. You have to heat it slow so using a completely full large chimney: set the charcoal baskets outside the block and keep the lid off ~10 min, then put the lid on ~10 min, then slide the baskets halfway under the block ~10 min, then slide the baskets completely under the block ~10 min. The sizzle is awesome and the sear speaks for itself.

The salt transfer is not as pronounced as I prefer my seasoning so I season the food prior to searing. I used SPOG tonight.

Awesome cook Dwain. How hot would you guess the salt slab got? 400? 500? >500?

 

[Andy Linn]

outstanding! never seen a salt block sear before

 

[Dwain Pannell]

Awesome cook Dwain. How hot would you guess the salt slab got? 400? 500? >500?

I measured with a laser thermometer. It was 550*F+ When i placed the steak on the block. (I say ‘+’ because the block was hotter in some areas than in others)