SMOKED SEA SALT & CRACKED PEPPER (Net Wt. 16g)

INGREDIENTS: Smoked Sea Salt Flakes, Whole Black Peppercorns

To prepare with a Porterhouse, you’ll want to make sure that the porterhouse is at least 1 1/2 inches thick.  Thinner cuts won’t benefit from finishing in the oven and should simply be pan seared or grilled.  Pat the meat dry with paper towels.  Generously season the meat on both sides with Smoked Sea Salt and Cracked Pepper seasoning.  Let it come to room temperature for 30 minutes.  Preheat oven to 350 degrees F.  Heat a cast iron skillet over medium-high heat with about 1 tablespoon of oil.  When it’s preheated, sear the meat on each side, allowing each side to get brown and crisp, about 3 minutes per side.  Transfer meat to a rimmed baking sheet and allow it to finish cooking in the oven with a meat thermometer inserted.  Medium-rare is 135 degrees F.  Take the meat out of oven 5 degrees below your desired doneness as it will continue to cook as it rests.  Transfer meat to a clean plate, top with a dab of butter, and loosely tent with foil for 5-10 minutes to rest.

To prepare with Salmon, preheat oven to 350 degrees F.  This recipe uses skin-on salmon portions.  About two .7 lb portions fit well in one cast iron skillet.  You don’t want to crowd the pan.  Pat the salmon dry with paper towels.  Generously season the salmon with Smoked Sea Salt and Cracked Pepper seasoning.  Let it come to room temperature for 30 minutes.  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 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.  Keep an eye on it as the finish cook time will depend on the size of your portion; begin checking for doneness after 5 minutes or so.  Use an instant read thermometer inserted in the thickest part of the portion;  salmon is done with an internal temperature of 145 degrees F.  This method is great for salmon as it allows for a crispy crust to give texture and lock in moisture, and finishing it in the oven ensures that it is evenly cooked through.

To prepare with a Bloody Mary, 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, preheat a 10-inch cast iron skillet over medium-high heat with 1 tablespoon of oil.  Pat dry fresh tuna steak with paper towels.  Cut into 3/4 inch cubes.  Season with Smoked Sea Salt and Cracked pepper.  Add bites to the preheated pan, careful to not overcrowd the pan.  They’ll sear very quickly; turn once they have a a brown crust and are only cooked through about 1/4 inch (cooked tuna looks light colored, not pink).  Quickly flip, and sear the other side similarly.  You want a bright pink center.  Immediately remove from pan and enjoy with a quick Sriracha Aioli Sauce (mayonnaise with Sriracha stirred in to taste).

This product was produced at a 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.