Salt Block Grilled Steak

May 6, 2014

Cut from natural salt deposits in the Himalayan mountains, salt blocks are a great tool for hot and fast searing on the grill while also imparting the slight, yet complex flavor of the pink salt.

Recently I was preparing to grill some wonderful 2 inch thick center cut top sirloin steaks and decided to break out my new tool to cook them to perfection.  Given the natural salt taste imparted by the block, I opted for a very simple dry rub consisting of ground black pepper, smoked paprika, onion powder and garlic powder.

After heating the salt block to approximately 500 degrees (bringing it up to temperature very slowly in order to keep it from cracking), I placed the steaks directly on the block, covered the grill, and let them do their thing until flipping them halfway through their trip to 130 degrees for medium-rare.

salt block grilling

Salt Block Grilled Sirloin Steaks

Salt Block Grilled Top Sirloin

(serves 4-6) 


6 5oz. center cut top sirloin steaks

1 tbsp. smoked paprika

1 tsp. ground black pepper

1 tsp. onion powder

1 tsp. garlic powder


Additional Tools

1 Himalayan salt block



Prepare grill for high heat cooking. placing the salt block on the main cooking grate as soon as the charcoal is added to the grill so that it can come up to temperature slowly.  In a small bowl, combine the pepper, paprika, onion powder, and garlic powder.  Season the steaks liberally with the dry spice mixture.  Once the grill and salt block reach approximately 500 degrees, place the steaks directly on the salt block.  Cover the grill and allow the steaks to sear for approximately 7 minutes, flip and cook for another 5-7 minutes until the steaks reach 135 degrees internal temperature for medium-rare.

Remove the steaks from the grill, rest for 10 minutes and serve.


- Clint Cantwell, Editor

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