Recipe by Damon Lee Fowler, featuring
Salt Table Halle & Savannah Blend
At the end of the second ring opera, Wotan punishes his daughter Brünhilde by putting her on a rock surrounded by a magic impenetrable fire. Well, what else can a girl do at that point but grill a steak on that fire and nap until Siegfried shows up to rescuer her?
Fortunately, the Salt Table’s Halle & Savannah Blend makes a great steak rub.
When is it done? Don’t try to rely on touch: use a meat thermometer that you know to be accurate. Here’s a quick reference guide of internal temperatures.
“Rare” (warm, soft, deep red center): 110-120 degrees F
“Medium rare” (warm, medium-firm, red center: 125-130 degrees F
“Medium” (warm, firm red center): 130-135 degrees F
“Medium well” (hot pink-red center): 140-145 degrees F
- 4 strip, filet, or rib steaks, or 1 sirloin, not less than 1¼ and up to-2-inches thick
- Olive oil
- The Salt Table Wagner Blend
- 2-4 tablespoons unsalted butter, optional
How to make it:
- Wrap meat in several layers of paper towel. Let sit 5 minutes. Unwrap and rub lightly with olive oil and generously with Halle & Savannah Blend. Set aside while getting the grill ready.
- Prepare a regular grill with lump hardwood charcoal (not briquettes) and let them burn to a medium-hot fire. If using a gas grill, preheat it for 10-15 minutes. If using hardwood coals, spread them in an even layer over half the grill. Set grill rack 4-to- 6 inches above heat (depending on how hot coals are).
- Lightly brush the steaks with more oil. Sear them over direct heat, about 2 minutes per side for 1¼-inch thick steaks, about 3 per side for steaks that are a full 2-inches thick. Move them to the side without coals or turn off the gas flame, cover, and cook to desired doneness (see the chart above), about 2-3 minutes longer.