Applewood Smoked Sea Salt

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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 favorite 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 Tbs s.a.l.t. sisters Applewood Smoked Sea Salt

2 Tbs Extra Virgin Olive Oil

2 TBS butter

3 Tbs 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 EVOO; 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.