A salt cooking slab is part cookware, part theatre. Heat it for searing, chill it for serving — here are five recipes that show off what it can do.
1. Seared scallops with lemon butter
Heat the slab gradually on the grill for 30–40 minutes until very hot. Sear dry-packed scallops 90 seconds per side. Finish with melted butter, lemon and chives — right on the slab, at the table.
2. Thin-sliced beef tataki
Sear a beef fillet on the hot slab for 60 seconds per side, rest, then slice paper-thin. The salt seasons the crust perfectly. Serve with ponzu.
3. Garlic shrimp
Hot slab + olive oil + shrimp + sliced garlic + chili flakes. Two minutes, done. The sizzle at the table is half the fun.
4. Chilled sushi & sashimi platter
Freeze the slab for 2 hours, then arrange sushi on top. It stays cold for up to an hour and adds the faintest seasoning. Stunning presentation.
5. Chocolate & sea salt bark (dessert!)
On a chilled slab, spread melted dark chocolate, scatter nuts and dried fruit, and let it set. Break into shards — the whisper of salt makes the chocolate sing.
Slab care basics
- Heat and cool GRADUALLY — never plunge a hot slab into water.
- First use: heat slowly in 15-minute stages.
- Clean with a damp cloth or light scrape — no soap (the salt is the cleaner).
- It will develop character — darkening and fissures are normal and beautiful.