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Smoked Sea Salt & Cracked Pepper Porterhouse

Achieve steakhouse results at home with this easy recipe! Simply sear a thick-cut porterhouse in a hot cast iron and then let it finish off in the oven. Seasoned with Little Sioux Kitchen's Smoked Sea Salt & Cracked Pepper.

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To prepare with Salmon, preheat oven to 350 degrees F.  Pat dry and season two skin-on salmon portions with Smoked Sea Salt and Cracked Pepper seasoning.  Heat a large cast iron skillet over medium-high heat with about 1 tablespoon of oil.  Place salmon in pan skin side up, and allow it to get a nice golden sear, about 2 minutes or so.  Then flip the salmon over so it’s skin side down.  Transfer the entire cast iron to the oven and allow it to finish cooking in the oven (take out 5 degrees below your desired doneness).

To prepare as a Bloody Mary Rimmer, mix 2 teaspoons of Smoked Sea Salt and Cracked Pepper seasoning, 1 teaspoon Old Bay seasoning, and 1/4 teaspoon garlic powder in a small bowl.  Rub a lime wedge around the rim of a glass.  Dip rim into the mixture, tapping off excess.  Let dry and fill glass with your favorite Bloody Mary.

To prepare as Tuna Bites, pat dry fresh tuna steak, cut into 3/4 inch cubes, and season with Smoked Sea Salt and Cracked pepper. Preheat a 10-inch cast iron skillet over medium-high heat with 1 tablespoon of oil. Add tuna, careful to not overcrowd the pan.  Turn once they have a brown crust (and are only cooked through about 1/4 inch) and sear the other side.   Immediately remove from pan. Serve with Sriracha Aioli Sauce (mayonnaise with Sriracha).

This product was produced at a Licensed Home Food Processing Establishment and was made in a facility that also processes wheat, egg, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame. Extend shelf life by storing in a cool, dark, dry place.