Authentic Koshering Salt.
Made in Australia and certified Kosher by Australian Kosher - this Pure All Australian Kosher Salt is the salt of choice for professional chefs and home cooks.
Kosher salt is a coarse-grained salt that's great for cooking because it's easier to handle than ordinary table salt, and it adheres to food products better, too. And since salt is by far the most important seasoning agent in the culinary arts, kosher salt is definitely a cook's best friend.
How Does Kosher Salt Taste?
Kosher salt has a cleaner, lighter taste than ordinary table salt. The iodine that's added to table salt imparts a slightly metallic flavor, but kosher salt is free of additives.
Kosher salt is also ideal for making spice rubs (because the salt crystals really grab onto the food), marinades, brine's, and for canning and pickling.
You can even use kosher salt for salt-rimming margarita glasses. The key to seasoning a steak before grilling it is to use a generous amount of Kosher salt. More than you think you need. One of the most common mistakes home cooks make is under-salting their food — especially meat. (And remember, I'm talking about coarse-grained Kosher salt, NOT ordinary tablet!)The key to seasoning a steak before grilling it is to use a generous amount of Kosher salt. More than you think you need. One of the most common mistakes home cooks make is under-salting their food — especially meat. (And remember, I'm talking about coarse-grained Kosher salt, NOT ordinary table salt!)
I've had personal chef clients get a little nervous when they saw how much salt I was sprinkling on their steaks before grilling them.
That's too much salt, they'd say. My response: Trust me. Invariably they'd report afterward that it was the best steak they'd ever had. I say this not to brag but merely to illustrate my point.
Season Generously with Kosher Salt
If you think about a steak, it's pretty thick. An inch and a half thick, if your selecting the best steak and only seasoning the surface, which means a significant portion of the meat has no salt on it at all.
That's why we need to salt generously. If you were only eating the surface of the steak, it might be too salty. But you aren't. You're eating the whole steak. So the seasoning on the surface has to be enough to properly season each bite. Make sense?
Grilling is the best way to cook a steak. That's because a grill gets really hot which in turn means the steak cooks quickly. While there are alternatives to grilling, the goal is to cook the steak at a high temperature for a short amount of time, and grilling achieves that goal perfectly. The best way to grill a steak is to get the grill very hot and then place your prepped steak on the grill and don't touch it. After about three minutes, flip it over.
Very important: Don't use a fork or a skewer or any other puncture-y kinds of tools to flip the steak. You don't want to poke any holes in the steak because its juices will leak out. The only tool you should use for turning a steak is a pair of tongs. A long set of tongs (like these) is good so that you don't burn your hands.
Once you've flipped the steak, grill it for another two minutes or so, depending on how thick it is and how hot your grill is.
A perfect medium-rare steak will be pink (not red) on the inside and between 130° and 140° F. But don't poke it with a thermometer or cut into it to see what color it is. You'll just let all the juices leak out.
To test how done a steak is, just press the center of the steak with your thumb. If it feels soft or jelly-like, it isn't done yet. When the center of a steak just springs back when you press it, that's perfectly medium rare. Remember, it should spring back. If it's just firm and hard, you've overcooked it.
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