Kick your steak grilling up a notch with a Himalayan salt block. It makes an amazing presentation for any get-together! In San Diego, I worked at a waterfront restaurant. The views were beautiful, and the chef had to make sure his dishes reflected that beauty. One day, he created a seasonal dish using a Himalayan salt block to cook the meat. I was instantly in love with this grilling technique and have used it ever since!
Place a Himalayan salt block onto the grates and cover the grill. After 20 minutes, raise the grill temperature to 325 degrees F. After 20 more minutes, raise the grill temperature to 400 degrees F.
Meanwhile, bring the rib-eyes to room temperature.
Brush both sides of the rib-eyes with the vegetable oil. Season the rib-eyes with the kosher salt and pepper on both sides.
Place the rib-eyes on the Himalayan salt block and cover. Cook until the rib-eyes are golden and caramelized on the bottom and the internal temperature reads 125 degrees F, 7 to 10 minutes. Flip the rib-eyes, then apply 1 tablespoon of butter to the top of each and rest 1 sprig of rosemary on top of the butter. Continue to cook, covered, until the internal temperature reads 130 degrees F for medium rare, another 3 to 4 minutes. Remove the rib-eyes to a cutting board and allow to rest for 5 minutes. Remove the rosemary sprigs and finish with a sprinkle of flaky sea salt.
Himalayan salt blocks must be heated gradually or else they can crack! If you are sensitive to salt, you can opt to omit the salt in this recipe and use the Himalayan salt block for salt content.