Got a salt block from Salt Works for Christmas a few years back and decided to put it back to good use.  Salt blocks can be used for either cooking food or serving cold food on to get a bit more flavor (without heating it up).  I normally do the former.

To do that, you heat it up very slowly over the course or 45-60 minutes.  You can do it on a gas or electric stove, with some considerations in mind, based on what the salt block makes contact with, so that it doesn’t crack. Over the course of heating the block, we increased the heat on the (gas) stove incrementally over the course of about 45 minutes, in 10 minute intervals.

When you put the meat on the block, it picks up just a hint of salt on the exterior and then you get the balance of the meat flavor on the inside.  We decided to cook a nice tuna steak the other night.  When we felt the block was hot enough, we brought it to the table and threw the tuna steak on there.  Of course, after you spend all this time prepping this piece of salt, it takes zero time to cook the meat.  But, that’s why we love cooking — the prep!  Took less than a minute or two to get the tuna to where we wanted.  Even cooked a bit more than (I) wanted, but it was fun to watch.