AAA Grade Ribeye Steak

AAA Grade Ribeye Steak

AAA Grade Ribeye Steak

2 x 300g AAA Grade Ribeye Steak
1 x 20x20x3cm Salt Block (Heated)
Black pepper to taste (I prefer using a pepper grinder, as the flavour of pepper is far more fresh)

1. Heat your Salt block.
2. Sprinkle water on salt block, if it sizzles and evaporates immediately, it is ready to be used.
3. Place your steaks on a board.
4. Grind black pepper onto each steak (on both sides of the steaks) - the amount of pepper used depends on your discretion.
5. Place the steaks on the heated salt block.

1. Temperature guide (this is based on a steak thickness of up to 1cm):
1. Rare - 1 and a half minutes per side 
2. Medium Rare - 2 minutes per side 
3. Medium - 2 and a half minutes per side 
4. Medium Well - 3 minutes a side 
5. Well Done - as long as you would like. 

I would not recommend cooking your steaks more than medium. Remember that the longer you leave / cook your steaks on the salt block, the more salt they will absorb. 

Once cooked, take your steaks off the Salt block and allow to rest on a board or plate for no more than thirty seconds.

Serve to your guests or enjoy just for yourself.