Seared Beef Rib-Eye Strips on a Himalayan Salt Block

Cooking on a Himalayan Salt Slab produces perfectly seasoned, tender beef. There's no need for a marinade or to salt the beef before cooking (but we love to add fresh cracked black pepper before cooking). The slab will impart the perfect salt seasoning as the beef cooks. We recommend using very thinly sliced beef, which you can often find at specialty grocers, your local butcher, or Asian markets where thinly sliced beef is readily available for sukiyaki and hot pot recipes. Be sure to visit our Himalayan Salt Slab page and click the Show Info link under the heading Learn More About Himalayan Salt Slabs to get extra tips on how to heat, clean, care for, and use your salt slab!

Key Ingredient(s)

5 x 10 Himalayan Pink Salt Rectangle Plank
8 x 12 Himalayan Pink Salt Rectangle Slab
  • Servings: 2-3
  • Preparation Time: 30 minutes
  • Cook Time: 5 minutes


  • 1 pound beef rib-eye, sliced very thin
  • Fresh cracked black pepper, to taste
  • 1-2 tablespoons olive oil
  • One Himalayan Salt Slab or Plank of your choice


  1. Heat the Himalayan Salt Slab: If you are using a gas burner, place your dry Himalayan Salt Slab over a low flame for 15 minutes to preheat. If you desire a higher temperature for searing, heat the slab over a medium-high flame for an additional 15 minutes.

    If you are using an electric stovetop, use a metal spacer or wok ring to prevent the slab from directly touching the heating element. Then follow instructions for gas heating.
  2. Toss the rib-eye slices with olive oil and season with fresh cracked black pepper.
  3. Cook the beef: When your Himalayan Salt Slab is heated, you’re ready to sear your meat. Turn the heat off. If you'd prefer, you can carefully move your salt slab to a heatproof surface for cooking (make sure to use oven mitts or several folded towels, because the slab will be very hot to the touch). It is OK to keep your slab on the stove, as long as you turn off the heat.
  4. Place the beef slices directly onto the heated salt slab and cook to desired doneness, flipping or stirring the strips as you would on any other grilling surface. CAUTION Do not touch the slab with bare hands, as it will be very hot! Your salt block will retain the heated temperature for 20-30 minutes.
  5. Remove the beef from the slab when cooked to your liking. Serve garnished with fresh herbs.
  6. Cool and clean the Himalayan Salt Slab: Allow your slab to cool completely. It will take several hours. Lightly wipe away any oil or cooking residue using a clean, damp cloth. Do not wash the slab under running water or use soap or detergents to clean. The heating, cooling and cooking processes may change the color of your slab over time. This is completely normal.