Himalayan Salt Seared Steak
A Perfect Father’s Day Meal
by Andrea Alden
Sear on the salt platter
Place the Himalayan Salt Platter
onto the grill. Turn on the burners directly below the salt platter, and set your grill to medium-low, around 300°F. The reason being that, even though you have tempered your Himalayan Salt Platter, it is still best practice to raise the temperature slowly.
Season your steaks with freshly ground black pepper. Insert a digital thermometer, like the Napoleon PRO Wireless Digital Thermometer
, horizontally through the middle of one of the steaks. Set the thermometer for 130-135°F and place the steaks on the “off” side of the grill to cook for about 45 to 60 minutes, or when the internal temperature reaches 135°F.
Remove the steaks from the grill and allow them to rest while you heat the grill and the Himalayan Salt Platter up. Turn the burners under the Salt Platter up to high, heat the grill to around 450 to 500°F.
Place the steaks directly onto the hot salt platter and sear them like you would using the SIZZLE ZONE™ or main burners. One to two minutes per side to get a good crust and then flip, repeating on the other side.
Serve the steaks naked, with your favorite side dishes like veggies and baked potatoes. You can also top the steak with herbed butter, grilled mushrooms, or caramelized onions.
Will you try making Himalayan Salt Seared Steak for your Father this Father’s Day? (Or maybe you hope someone will make it for you.) Either way, this steak wasn’t a mis-steak at all. The Himalayan Salt Platter has done it again! Imparting a subtle salt flavor into the food, much like when I used it to serve my Margarita Ice Cream. Those were tasty times indeed.