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.
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.