How to Perfectly Salt Block Sear Wagyu NY Strip Steaks

This Salt Block-Seared Wagyu NY Strip Steak recipe elevates your culinary game! Searing on a salt block imparts a unique flavor and gives you a perfectly cooked, juicy steak. Follow our step-by-step guide to master this technique and impress your guests with an unforgettable meal.

HIMALAYAN SALT BLOCK

Salt Block Seared Wagyu Ny Strip Steakshttps://www.youtube.com/watch?v=2OTE-S-g6iAI’m taking you on an unconventional culinary journey in this video! Breaking out my salt block for the first time, I’m not just following the standard instructions—I’m pushing the boundaries with a unique cooking method inspired by a local restaurant that's absolutely phenomenal. Watch as I explore how this unorthodox approach transforms simple ingredients into extraordinary dishes. Whether you’re a seasoned chef or a curious foodie, you’ll discover the amazing flavors and benefits of salt block cooking.https://i.imgur.com/IJjuhUd.jpeg2024-05-01

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Salt Block Seared Wagyu Ny Strip Steaks

Yield: 2

Author: Delmarva Backyard

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ready to try something wildly different in the kitchen? I recently dusted off a new salt block and decided to throw the rule book out the window. Instead of sticking to the typical guidelines, I took inspiration from a quirky local restaurant that uses a salt block in the most unconventional ways. In this post, I'll share my journey of discovering how a humble slab of salt can transform everyday ingredients into a feast for the senses.

Ingredients

• Salt Block
• 2 Beef Striploin Steaks
• Ground Pepper

Instructions

1. Preheat Your Salt Block - Start by gradually heating your salt block to avoid any cracks or damage. Follow these increments: 15 minutes at 200°F (93°C), increase to 325°F (163°C) for another 15 minutes, and finally ramp up to your cooking temperature of 500°F (260°C). This high heat is perfect for getting a great sear on your steak.
2. Prep Your Steaks - Take your steaks out of their packaging and pat them dry with paper towels. Removing excess moisture is crucial for achieving that crispy sear we’re aiming for.
3. Firm Up the Steaks - Pop the steaks in the freezer for about 15 minutes. This isn’t to freeze them, but to firm them up slightly, making it easier to slice them neatly in the next step.
4. Trim and Slice Trim any hard fat off your steaks and ensure they're even in thickness to promote uniform cooking. Slice your steaks into 1/2-inch thick pieces, cutting across the grain. This ensures each piece is as tender as possible.
5. Season Your Steaks - Season the slices with black pepper. The salt block will impart saltiness, so no need to add extra salt before cooking.
6. Check Salt Block Temperature - Before cooking, double-check the temperature of your salt block. You can use a thermal gun or splash a little water on it; if it sizzles, it’s ready to go.
7. Cook the Steaks - Place the steak slices on the salt block one at a time, keeping them spaced about 1/2 inch apart. Press down gently to ensure each piece is in full contact with the block. Cook each side for 3-4 minutes or until you achieve a nice sear. Since the steaks will cook quickly, stay vigilant and don’t leave them unattended.
8. Rest the Steaks - Once each piece is cooked, remove it from the salt block and let it rest for about 5 minutes. This allows the juices to redistribute, making your steak even juicier.
9. Repeat - Continue with the remaining steak slices, ensuring not to overcrowd the salt block to maintain an effective sear.
10. Serve and Enjoy! - Serve your perfectly seared steaks and enjoy the unique flavor that only a salt block can provide. Perfect for a special meal with a twist!

Notes

Note on Heating Your Salt Block - Heat your salt block in three stages to prevent it from cracking. This gradual increase helps the block to evenly distribute the heat, reducing the risk of stress fractures. It's a crucial step to ensure the longevity of your salt block.

Seasoning Tips - Avoid seasoning your steak with salt before cooking. The salt block naturally imparts a subtle salinity to the steak as it cooks, perfectly enhancing the flavor without the need for additional salt.

Avoid Overcrowding - Be mindful not to overcrowd the salt block. Adding too many pieces at once can drop its temperature significantly, which compromises the block's ability to sear the steak effectively. For the best results, cook in batches if necessary to maintain the ideal cooking temperature and achieve that desirable sear.

Recommended Products

HIMALAYAN SALT BLOCK

Additional Tips

• Preheat the Salt Block: Gradually heat the salt block in a 200°F oven to avoid cracking.

• Temperature Control: Aim for a block temperature of 400°F before searing the steaks.

• Even Searing: Ensure the steaks are of uniform thickness for even cooking.

• Resting Time: Let the steaks rest for at least 5 minutes after searing to retain juices.

• Garnishing: Finish with a sprinkle of fresh herbs and a drizzle of olive oil for added flavor.

The ultimate Salt Block Seared Wagyu NY Strip Steak! With these tips and techniques, you're ready to create a tender, flavorful steak that will impress all your guests. Enjoy the process, savor the results, and share your culinary success with friends and family.

FAQ Section

Q: Can I use a different cut of steak for this recipe? A: Yes, you can use other cuts like ribeye or filet mignon for similar results.

Q: How do I clean the salt block after use? A: Let it cool completely, then wipe with a damp cloth. Avoid using soap or submerging it in water.

Q: How do I know when the salt block is hot enough? A: Sprinkle a few drops of water on the block. If they sizzle and evaporate immediately, it’s ready.

Q: Can I prepare the steaks ahead of time? A: Yes, you can season the steaks and let them sit at room temperature for 30 minutes before cooking.

Q: How do I store leftover steak? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain flavor and texture.