Master the Sear: How to Cook Steak on a Himalayan Salt Block
The Sizzle of Ancient Minerals Imagine the sound of a thick-cut ribeye hitting a surface heated to 500 degrees Fahrenheit—a violent, appetizing hiss that instantly fills the kitchen with the aroma of rendered fat and toasted spices. But this isn’t cast iron. It is a slab of pink crystal mined from the earth, radiating a…
