Cold-smoked over aged applewood, this sea salt is subtly sweet and mildly smoky. An absolute boon for BBQ, this smoked salt will no doubt become a favourite of all you grill masters out there.
Uses: A match made in heaven for all things BBQ, mix into your homemade sauces, marinades and rubs. Stir into baked beans, chili and collard greens for a smoky finish. Deliciously enhance any protein from pork chops and beef brisket to salmon and trout.
Ingredients: Applewood smoked unrefined sea salt
Pan-Seared New York Strip with Balsamic Deglaze
2-4 New York Strip steaks, 1½" thick
1-2 tbsp Applewood Smoked Sea Salt
2 tbsp Spanish Picual Extra Virgin Olive Oil
2 tbsp butter
3 tbsp balsamic vinegar
Before preparing steaks, let stand for 30 minutes at room temperature. Season steaks with Applewood Smoked Sea Salt. Heat a large skillet on medium-high heat and add extra virgin olive oil; coat evenly. Add steaks to pan and cook 3 minutes on each side until brown. Reduce heat to medium-low and add butter. Tilt pan toward you so melted butter pools; add the vinegar and cook 1.5 minutes. Baste steaks with juice from pan. Remove steaks and cover with foil; let rest 10 minutes. To serve, slice diagonally across the grain and drizzle with rest of pan drippings.
