Slowly heat the salt block:
20 minutes on low, 20 minutes on medium, 20 minutes on high
Sprinkle a few drops of water on the block. If they sizzle vigorously and disappear immediately, the block is ready.
Place a whole rib eye or thin slices of flank steak directly on your block.
Flipping the steak:
Use a thin metal spatula or tongs (no plastic).
1-2 minutes per side for thin slices of steak
4-5 minutes per side for thicker cuts of meat, like ribeyes
When the steak is done, remove from the block with your metal spatula. Once heated, you can leave the block on the burner and cook with it for several hours.
Cooling the salt block:
For at least one hour. Leave on stove top, turn off heat and let stand until cool to the touch.
Cleaning the salt block:
Moisten a sponge or scouring pad (no soap). Remove any stuck matter and wipe clean with dry towel. Repeat until the block is nice and shiny looking (and all food scraps have vanished). Leave it alone to air dry. Or dry it with a clean cloth.
Storing the salt block:
Store in a clean, dry place. Salt blocks turn opaque after being heated, and may develop fissures or even large cracks, and they may also take on color from the proteins cooked on them. Consider them beauty marks. Salt is a complicated, unpredictable substance. That is what gives it much of its charm. Treat it nicely and you will reap the rewards of perfectly salted foods every time.