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Stout-Braised Short Ribs with The Salt Table Shamrock Dust, River Street Cobblestone Blend or All Round Good Grinder Blend.

Recipe by Damon Lee Fowler, featuring

Salt Table Shamrock Dust, River Street Cobblestone Blend, or All Round Good Grinder Blend

Short ribs braised in stout is an Irish favorite that has become popular in Savannah not only during our infamous St. Patrick’s Day celebration but throughout the winter. Salt Table’s Shamrock Dust is the perfect pairing for stout-braised beef. Other great blend alternatives for this recipe are River Street Cobblestone Blend and of course All Round Good Grinder Blend.

 

 

Serves 4

Ingredients:

  • 4½ pounds (bone-in) beef short ribs
  • Salt Table Shamrock Dust, River Street Cobblestone Blend, or All Round Good Grinder Blend.
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1 large yellow onion, peeled and diced small
  • 2 medium carrots, peeled and diced small
  • 2 large ribs celery, strung and diced small
  • 1 12-ounce bottle Irish Stout
  • About 3 cups beef broth or 1½ cups beef broth mixed with 1½ cups chicken broth
  • 2-3 tablespoons minced flatleaf parsley, for garnish

How to make it:

  1. Position a rack in the center of the oven and preheat the oven to 350° F. Wipe the ribs dry with paper towels and season with Shamrock Dust. Heat the oil and butter in large, heavy-bottomed braising pan or Dutch oven over medium heat. Toss ribs in flour, shake off excess, and add them to pan. Raise the heat to medium high and brown them well on all sides, about 4-5 minutes. This can be done in batches if necessary. Transfer them to a rimmed sheet pan, plate, or platter.
  2. Lower the heat under the pan to medium and add the onion, carrot, and celery. Sauté, tossing, until softened and beginning to color. Sprinkle lightly with Salt Table Shamrock Dust, River Street Cobblestone Blend, or All Round Good Grinder Blend and pour in the stout. Bring it to a boil, stirring and scraping to loosen the cooking residue, then return the ribs to the pan. Pour in enough stock to half-cover the ribs, cover, and set bake 30 minutes.
  3. Lower the heat to 275 degrees and continue baking until the ribs are falling-off-the-bone tender, about 3-4 hours more.
  4. Tip the pan and spoon off the excess fat. If the cooking liquid seems too thin, remove the ribs to a platter and put the pan over medium heat. Bring the liquid to a boil, adjust it to a lively simmer, and cook until it’s reduced and thick. Return the ribs to the sauce and let them rewarm. Sprinkle them with parsley and serve with mashed potatoes, Irish colcannon (mashed potatoes and greens), or crusty bread.

Savannah Shamrock Dust

Savannah River Street Cobblestone Blend (and Recipe)

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

 

Smothered Pork Chops with Salt Table Savannah Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend 

Smothered pork chops with peppers and onions are an old Lowcountry favorite, and Salt Table’s Savannah Spanish Moss Blend is the perfect blend for so many of the Lowcountry’s traditional dishes from seafood to chicken to pork, especially those containing pork, onions, and sweet peppers. Other appropriate blends for this would be River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend.

 

Serves 4

Ingredients:

  • 4 thick center-cut pork chops
  • Salt Table Savannah Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend
  • 2 tablespoons bacon drippings or canola oil
  • Instant blending flour (such as Wondra)
  • 2 medium yellow onions, trimmed, split lengthwise, peeled, and thinly sliced
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • About 1½-to-2-cups chicken or beef broth or a blend of both
  • 1 tablespoon chopped flatleaf parsley

How to make it:

  1. Trim the excess fat from the chops and season them well with Spanish Moss Blend, River Street Cobblestone Blend, All Round Good Grinder Blend, or Southern Italian Blend. Heat the fat in a deep, lidded 2-quart braising or sauté pan or lidded 9-inch skillet over medium heat. When it’s hot, roll the chops in flour, shake off the excess, and put in the pan. Brown them well both sides well, about 3 minutes per side, and remove to them to a plate or platter.
  2. Add onions and peppers and sauté until softened, but not colored, about 4 minutes. Push the vegetables to one side, return the chop to pan, and scoop vegetables on top of chop. Add enough broth to half cover chops, let it come to a boil, then cover and reduce heat to low. Simmer until fork tender, replenishing liquid as needed with broth or water, about 1 hour.
  3. Remove the chops to a warm platter. If pan juices are too thin, raise the heat and boil until lightly reduced and thickened. Pour over chops and enjoy at once.

Savannah Spanish Moss Blend

Savannah River Street Cobblestone Blend (and Recipe)

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Southern Italian Grinder Blend

Pork Stew with Mushrooms and Salt Table Savannah Spanish Moss Seasoning Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Seasoning Blend

Pork and mushrooms are naturals for autumn, and both are perfect mates for Salt Table’s Savannah Spanish Moss Blend. Here they all come together in a great stew for chilly autumn evenings by the fire. Serve it with lots of crusty bread for sopping.

 

 

 

Serves 8

Ingredients:

  • 3 pounds lean, boned pork shoulder
  • About ¼ cup canola oil or bacon drippings
  • Salt Table Savannah Spanish Moss Blend
  • 1 medium yellow onion, peeled and diced small
  • 1 large carrot, peeled and diced small
  • 2 tablespoons all-purpose flour
  • 1-2 cloves garlic, lightly crushed and peeled
  • 1 cup Madeira or medium dry sherry
  • About 5 cups chicken or beef broth or about 2½ cups of each
  • 1 bay leaf
  • 2 tablespoons finely chopped flatleaf parsley for garnish

How to make it:

  1. Position a rack in the center of the oven and preheat to 400° F. Trim the meat of excess fat and gristle and cut it into 1½-to-2-inch cubes. Wrap it well with paper towels and pat it dry. Put enough oil or drippings in a large, heavy-bottomed Dutch oven (preferably enameled iron) to cover bottom by about ¼-inch. Warm it over medium heat.
  2. Unwrap the meat and season it well with Savannah Spanish Moss Blend, then add enough pork to the pan to fill it without crowding. Raise the heat to medium high and brown it on all sides. Remove the meat to a plate or platter and repeat the with remaining meat.
  3. Spoon off all but 2 tablespoons fat and adjust the heat to medium. Add the onion, carrot, and celery to the pan. Sauté until the onion is golden, about 4 minutes. Add the garlic and toss until hot. Turn off heat and return the meat to the pan and sprinkle it with the flour. Stir well and put the pan in the center of oven and bake 4 minutes. Remove, stir, and bake 4 minutes longer.
  4. Remove the pot from oven and reduce the temperature to 300 degrees. Add enough broth to just cover the meat. Cover the pot tightly, return it to oven, and bake half an hour, then reduce the temperature to 275 degrees and bake until the meat is fork tender, about 3 hours.
  5. When the stew is almost done, wipe the mushrooms clean with a dry cloth, trim and quarter them, and sauté them in 2 tablespoons of butter over medium-high heat until they’re beginning to color at the edges. Season Savannah Spanish Moss Blend and turn off the heat.
  6. If when the stew is ready the sauce is too thin, remove the meat to a platter and put the pot over direct medium heat. Cook until reduced and thickened. Return the meat to the pan and fold in the mushrooms. Let it heat through and serve, garnishing each serving with parsley.

Savannah Spanish Moss Blend

Pork Chops, Apples and Sauerkraut with Old Man River Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Old Man River Blend

Salt Table’s Old Man River Seasoning Blend was designed for customers who were looking for a salt-free seasoning, but it’s great for seasoning dozens of savory dishes even when you’re not watching the sodium. It’s an especially good seasoning for these chops, since two of the key ingredients—bacon and sauerkraut—are already salty.

This recipe serves two and is perfect for an intimate fall dinner, but it doubles easily if you have a larger family.

 

Serves 2

  • 2 1-inch-thick center-cut pork loin chops
  • Salt Table Fine Sea Salt or Fine Himalayan Pink Salt
  • Salt Table Old Man River Seasoning Blend
  • 1 extra-thick-cut slice applewood or hickory smoked bacon, diced
  • 1 small yellow onion, peeled and diced
  • 1 medium tart apple such as Granny Smith, washed, cored, (peeled if preferred), and diced
  • 1½ cups sauerkraut, rinsed and drained
  • 1 level tablespoon light brown sugar
  • 2 teaspoon Dijon mustard
  • ¼ cup Auslese Riesling wine
  1. Position a rack in center of the oven and preheat to 350° F. Pat the pork chops dry with paper towels and season with salt and Old Man River Blend. Sauté the bacon in flame-proof casserole (such as an enameled iron Dutch oven or braiser) over medium heat until golden brown. Remove it with a slotted spoon and drain it on absorbent paper. Add the chops to pan and brown them well on both sides. Remove them from pan and spoon off most of fat.
  2. Add the onion to pan and sauté until translucent and golden, about 5 minutes. Add the apples and toss until they’re hot through. Pour in the wine, stirring and scraping pan to loosen cooking residue, then mix in the kraut, brown sugar, mustard, and reserved bacon. Season well with Old Man River Blend, stir, and level the top with spatula.
  3. Lay the pork chops on top the kraut, cover tightly, and bake in center of the oven until the chops are cooked through and tender, about 1 hour.

 

Old Man River – No Salt Grinder Blend

Basic Sauté of Pork Tenderloin with Salt Table Savannah Spanish Moss Blend, All Round Good Grinder Blend, Southern Italian Blend or River Street Cobblestone Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Spanish Moss Blend, All Round Good Grinder Blend, Southern Italian Blend or River Street Cobblestone Blend

Pork Tenderloins are lean and always tender, so they’re perfect for a quick, simple sauté that’s ideal for those intimate dinners for two. The Salt Table’s Savannah Spanish Moss Blend really brings out the flavor of pork, but River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend are all great alternatives. To spice it up, try it with Savannah Sizzle Seasoning Blen

 

Serves 2

 

Ingredients:

  • 10-12 ounces pork tenderloin (about 2/3 large tenderloin)
  • Extra virgin olive oil
  • Salt Table River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend are all great alternatives. To spice it up, try it with Savannah Sizzle Seasoning Blend.
  • 1 small shallot, split, peeled, and minced
  • ½ cup chicken broth
  • 1 tablespoon minced flat-leaf (Italian) parsley, oregano, rosemary, or sage, optional

How to make it:

  1. Trim the silverskin and any excess fat from the pork and cut it into uniform bite-sized chunks. Wrap in paper towels and thoroughly pat dry.
  2. Film pan with olive oil and put over medium high heat. When hot, add the pork and sauté until well browned (about 3 minutes), adjust heat to medium, and continue until done to your taste, about 2 minutes for medium/medium-well. Remove from pan.
  3. Add the shallot and sauté until golden, about 2 minutes, then deglaze with chicken broth and cook until reduced by 2/3. Stir in any accumulated juice from the meat and turn off the heat, return the pork to pan, add optional herbs, toss, and serve.

Wine Déglacé: Allow ½ cup dry white wine, dry white vermouth, dry sherry, or Madeira. After the shallot is golden in step 3, deglaze the pan with wine, bring to boil, then add the broth and boil, stirring and scraping pan, until reduced and syrupy, add any accumulated juice from the meat, and turn off the heat. Whisk in the River Street Cobblestone Blend, All Round Good Grinder Blend, and Southern Italian Blend, or spice it up with Savannah Sizzle Seasoning Blend., if using, and if you want to enrich it, whisk in 1-4 tablespoons cold unsalted butter (cut into chunks, to suit your taste).

 

Savannah River Street Cobblestone Blend (and Recipe)

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Southern Italian Grinder Blend

Savannah Sizzle Seasoning & Rub

 

 

Pork Stew with Mushrooms and Salt Table Savannah Spanish Moss Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Salt Table Savannah Spanish Moss Blend

With its blend of rosemary, sage, thyme, cayenne, and black pepper, Salt Table’s Spanish Moss Blend is ideal for pork dishes, especially in the fall, and makes the seasoning of this savory stew quick and easy.

 

 

Serves 8

 

Ingredients:

  • 3 pounds lean pork, preferably from the shoulder
  • About ¼ cup olive or canola oil
  • 1 medium yellow onion, peeled and diced small
  • 1 large carrot, peeled and diced small
  • 1 large rib celery, washed, strung, and diced small
  • Salt Table Savannah Spanish Moss Blend
  • 3 tablespoons all-purpose flour
  • 3 cups dry white wine or dry white vermouth
  • About 2 cups beef or chicken broth or a blend of both (enough broth to barely cover the meat)
  • 1 bay leaf, optional
  • 1 pound small brown (crimini) mushrooms
  • 2-3 tablespoons unsalted butter or olive oil
  • 1 tablespoon finely minced flat-leaf parsley, optional
  • Crusty bread for serving

How to make it:

  1. Position a rack in the center of the oven and preheat to 400° F. Trim and cut the pork into 1½-to-2-inch cubes, wrap well with paper towels, and pat dry. Put enough oil or drippings in large, heavy-bottomed Dutch oven (preferably enameled iron) to cover bottom by about 1/4-inch. Warm over medium heat. When hot, unwrap meat and add enough to the pot to fill it without crowding. Raise the heat to medium high and brown the meat well on all sides. Transfer it to a plate and repeat with the remaining meat. Remove the pot from heat.
  2. Spoon off all but 2 tablespoons fat. Add the onion, carrot, and celery and return the pot to medium heat. Sauté until the onion is golden, about 4 minutes. Return the meat to the pot and season well with Spanish Moss Blend. Toss to blend, turn off the heat, and transfer the pot to the center of the oven (uncovered). Bake 4 minutes, remove it, stir well, and bake 4 minutes longer.
  3. Remove the pot from the oven and reduce the oven temperature to 300° F. Add enough liquid to just cover the meat, stir well, and add the bay leaf, if using. Cover the pot tightly, return it to the oven, and bake until the pork is fork tender, about 3 hours.
  4. While the stew is baking, wipe the mushrooms clean with a dry cloth or paper towel, trim and quarter them. When the stew is ready, if sauce is too thin, put it over direct medium heat and boil until it’s reduced and thickened. Turn off the heat.
  5. When the stew is ready, heat the butter or oil in a large, heavy-bottomed skillet over medium-high heat. When it’s hot, add the mushrooms and sauté until they’re beginning to color at the edges. Season them well with Spanish Moss Blend and fold them into the stew. Garnish with chopped parsley if liked and serve with crusty bread.

Savannah Spanish Moss Blend

Basic Sauté of Beef with Spanish Moss, Southern Italian, All ‘Round Good Grinder Blend, Cobblestone Blend, or Savannah Sizzle

Recipe by Damon Lee Fowler, featuring

Salt Table Spanish Moss, Southern Italian, All ‘Round Good Grinder Blend, Cobblestone Blend, or Savannah Sizzle

This simple, intimate sauté for two has all the flavor of a hearty, slow-cooked beef stew takes in just minutes from start to finish. The Salt Table’s seasoning blends make it especially quick and easy, and the flavor can be varied simply by changing the blend. Savannah Spanish Moss Blend lends a rich, autumnal flavor to the beef, but River Street Cobblestone Blend, Southern Italian Blend and All Round Good Grinder Blend would also be great.

For a spicy finish, try substituting Savannah Sizzle Seasoning Blend.

Serves 2

 

Ingredients:

  • 10-12 ounces beef sirloin, sirloin tip, or filet tips
  • Extra virgin olive oil
  • Salt Table Spanish Moss Blend, River Street Cobblestone Blend or All Round Good Grinder Blend
  • 1 medium shallot, trimmed, split lengthwise, peeled, and minced
  • ½ cup beef broth
  • 1 tablespoon minced flat-leaf (Italian) parsley

How to make it:

  1. Trim any fat and gristle from the beef and cut it into uniform 1-inch cubes. Wrap in paper towels and thoroughly pat dry.
  2. Film the pan with olive oil and put it over medium high heat. When hot, add the beef and sauté until it’s browned and done to your taste, about 3-4 minutes for medium rare. For medium-well to well done, adjust heat to medium to keep outside from browning too much and sauté 2-3 minutes longer. Remove it from the pan.
  3. Add the shallot and sauté until golden, about 2 minutes, then deglaze pan with beef broth (¼ cup for 1 serving, ½ cup for 2). Bring to boil, stirring and scraping, and boil until reduced by 2/3. Add any accumulated juice from meat, stir, and turn off heat. Return beef to pan, add optional herbs, toss to coat, and serve.

To make it with a red wine déglacé: Allow ½ cup pinot noir or cabernet. After the shallot is golden, deglaze the pan with wine, bring to boil, then add broth and boil, stirring and scraping pan, until it’s reduced and syrupy. Add any accumulated juice from the meat, let it heat through, and turn off the heat. If you want it enriched, whisk in from 1 to 4 tablespoons cold unsalted butter (cut into chunks). Whisk in the herbs, return the beef to the pan, toss to coat it, and serve.

 

Southern Italian Grinder Blend

Savannah Spanish Moss Blend

Savannah River Street Cobblestone Blend (and Recipe)

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Savannah Sizzle Seasoning & Rub

Beef Vegetable Stew with Salt Table Seasoning Blends: River Street Cobblestone Blend, Savannah Spanish Moss Blend, and All Round Good Grinder

Recipe by Damon Lee Fowler, featuring

Salt Table Seasoning Blends: River Street Cobblestone Blend, Savannah Spanish Moss Blend, and All Round Good Grinder

This is a versatile recipe that varies simply by changing the Salt Table Seasoning and liquid. River Street Cobblestone Blend, Savannah Spanish Moss Blend, and All Round Good Grinder all pair well with it, but Savannah Sizzlin’ Blend gives it a heartier, spicier flavor that’s perfect for fall and winter.

You’ll need at least a 3-1/2-to-4-quart slow cooker for this.

 

Serves 6

Ingredients:

  • 2½ pounds boneless beef chuck roast
  • Salt Table Seasoning Blend: River Street Cobblestone Blend, Savannah Spanish Moss Blend, or All Round Good Grinder
  • 5 small yellow onions
  • 2-3 tablespoons canola, olive, or other vegetable oil
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 14-ounce can diced fire-roasted tomatoes with their juice
  • 5-6 medium carrots, washed, peeled, and cut into 1-inch lengths
  • 4 ribs celery, washed, strung, and cut into 1-inch lengths
  • 2 large russet potatoes
  • 3-4 tablespoons minced flat-leaf (Italian) parsley

How to make it:

  1. Trim and cut the beef into 1½-inch cubes. Dry well with paper towels. Trim, split lengthwise, peel, and cut 1 onion into small dice. Quarter the remaining onions.
  2. Film the bottom of a heavy skillet with oil and put it over medium heat. When it’s hot but not smoking, lightly season the meat with the Seasoning Blend of your choice and put enough in the skillet to fill it without crowding (you may have to do this in batches). Raise the heat to medium high and brown it well on all sides, about 5 minutes. Transfer the beef to a 3½-quart slow cooker.
  3. Add the diced onion to skillet and sauté until golden, about 3-4 minutes. Deglaze the pan with broth, stirring and scraping the bottom to release any cooking residue, add the tomato paste, and stir until dissolved and smooth. Add this to the slow cooker with a few dashes of Worcestershire. Add the tomatoes, then the carrots and celery around the edges and scatter the quartered onions over the tomatoes. Season liberally with Seasoning Blend. Cover and set the slow cooker to high.
  4. Cook on high 1 hour. Scrub the potatoes under cold running water and if desired, peel; cut into 1-inch chunks. Spread them over the top of the food in the cooker, sprinkle on more Seasoning Blend, cover, and cook until bubbling again, about half an hour. Change the setting to low and cook 5-6 hours, or leave on high and cook about 4 hours longer, or until the beef is fork tender.
  5. To serve, stir in 2 tablespoons parsley, then ladle the stew into individual bowls or soup plates and sprinkle each with a little more parsley. Serve with crusty bread.

Savannah River Street Cobblestone Blend (and Recipe)

#1 Salt Table All Round Good Grinder Blend is the best all purpose seasoning blend

Savannah Spanish Moss Blend

 

 

Grill-Roasted Beef Tenderloin with Salt Table Savannah Grillin’ Blend

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Grillin’ Blend

Beef Tenderloin is a luxury cut, but it feeds a crowd with almost no waste so it’s actually great for tailgate parties and other fall gatherings. It’s also not the most flavorful cut of beef, but The Salt Table’s Savannah Grillin’ Blend and hardwood charcoal really give it a flavor boost.

 

Serves About 8-10

 

Ingredients:

  • 3-3½ pounds center-cut beef tenderloin, trimmed
  • Olive or vegetable oil
  • Salt Table Savannah Grillin’ Blend
  • Fresh Horseradish Sauce (recipe follows)

How to make it:

  1. Wipe beef dry. Rub all sides generously with Savannah Grillin’ Blend (you’ll need at least 2 tablespoons). If you’re not cooking on the grill, skip to step 3.
  2. Prepare a grill with hardwood coals or preheat a gas grill. Spread the coals only on one side or turn off the burner on one side if using gas. Put the beef over the coals or direct heat, cover, and sear on all sides, allowing about 3-4 minutes per side. Move it to indirect heat (side without coals), cover, and cook to the desired internal temperature (115-125° F. for rare to medium rare, 130-140° for medium), about 20-25 minutes longer. Remove it from the grill to a platter or rimmed sheet pan, cover, and let stand 15 minutes. Skip to step 4.
  3. Alternatively, Position a rack in the upper third of the oven and preheat to 550° F. Roast 15 minutes and turn off oven. Do not open the oven door. Let it remain in the oven 45 minutes. It should be medium rare. If oven is quick cooling type (with a fan), instead of turning it off, reduce the oven temperature to 350° and roast to desired internal temperature (130 degrees in the thickest part for medium-rare, 140 for medium), about 20-25 minutes longer. Remove it from oven to a platter or rimmed baking sheet, cover, and let it rest 15 minutes.
  4. To serve, carve the beef into thin slices and serve warm or at room temperature with horseradish sauce, either in sandwiches or as a main dish.

 

Fresh Horseradish Sauce

This is a simple and lovely English-style cream horseradish sauce that’s beautiful on beef, lamb, or cold roast pork. It’s also nice as a dipping sauce for shrimp. To really give it kick, substitute The Salt Table’s Ghost Pepper or Sriracha Pepper Sea Salt for the Himalayan salt called for here.

Makes about 2 cups

Ingredients:

  • 1-1/2 cups heavy cream
  • 2/3 cup prepared horseradish, or to taste
  • 1 tablespoon white wine vinegar
  • Pinch sugar
  • Salt Table Fine Pink Himalayan Salt

How to make it:

  1. Lightly whip cream until holding soft peaks.
  2. Fold in horseradish, vinegar, mustard, sugar, and salt to taste. Cover and refrigerate at least 30 minutes. Taste and adjust seasonings.

 

Savannah Grillin’ Blend, chosen “Taste of State”

Perfect Pan-Broiled Steak, Déglacé Sauce, and Herb Butter

Recipe by Damon Lee Fowler, featuring

Salt Table Savannah Style Hickory Smoked Beef Rub and Southern Herb Garden Blends

Summer may be the season for grilling steaks outdoors, but in Savannah, when the heat and humidity of mid-summer are at their peak, it’s often too uncomfortable outside to even think of standing over a hot grill. That’s when pan-broiling becomes the perfect answer, especially with The Salt Table’s Hickory Smoked Beef Rub lending that great hickory-wood-grilled flavor. If you’d prefer a less smoky flavor, use Savannah Summer Salt Seasoning Blend instead.

Yes, you’ll need a pan and a hot oven to finish the steaks, but the process goes quickly and indoor temperatures are usually much more bearable.

 

Seven Secrets to Perfect Pan-Broiled Steaks:

  • The steaks should be at least 1-inch thick but less than 2 inches thick. They need to be thick enough so as not to overcook at the center before the outer surface is sufficiently caramelized, but not so thick that the outside chars before the center is done.
  • You need a heavy-bottomed pan that isn’t much larger than the steaks. If it’s too large, the fat rolls out to the edges and burns, making for an unpleasant smoky experience. My preference is well-seasoned cast iron.
  • Have the meat at room temperature. I know what’s being said about having them really cold so that the center stays rare, but unless you like them “blue-rare” (a barely warm 90 degrees at the center), for pan-broiling, cold meat is not going to cook evenly.
  • Make sure the surface is dry: wrap the steaks well in a couple of layers of paper towels for a few minutes and blot them well before adding them to the pan.
  • Season them before they’re cooked. You want to give the seasonings a chance to sink into the meat. Conventional wisdom used to hold that salt drew the moisture out of the steaks, but in pan-broiling, they’re cooked before that really starts to happen.
  • Have the oven heated and ready to finish the steak. This will you achieve a more even level of doneness while minimizing the amount of smoke in the kitchen.
  • Have the rest of the meal ready: once the steaks have rested, they won’t wait while you fiddle with something else, and déglacé sauce won’t hold.

The first turn.

Searing the second side

 

Checking the second side sear.

 

The fully seared steak ready for the oven.

 

Checking temperature for doneness.

 

Temperature Chart for Levels of Doneness:

Keep in mind that the internal temperature will climb another 5 degrees while it’s resting, so take it when the thermometer is reading 5 degrees lower than given here for the preferred level of doneness.

  • “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

Note: The optional sauce here is a Déglacé (pronounced Day-glah-SAY), which is really just French for “pan-gravy” but doesn’t it sound much classier in French?

Serves 2

 

Ingredients:  For the Steaks:

  • 1 1-1/4-inch-thick strip steak (about 1 pound) or 2 1-1/4-inch-thick trimmed rib or tenderloin steaks
  • Salt Table Savannah Style Hickory Smoked Beef Rub
  • About 1 tablespoons unsalted butter

Ingredients: For the Déglacé, if making:

  • 1 tablespoon finely minced shallot
  • ½ cup dry white vermouth
  • 2-3 tablespoons beef broth
  • 2-3 tablespoons unsalted butter chilled and cut into chunks
  • 2 tablespoons minced parsley

For Finishing without Déglacé:

 

How to Make: Southern Herb Garden Butter (recipe follows), for steak served whole on the plate

  1. Be sure the steaks are room temperature, and have all the side dishes ready. Position a rack in the upper third of the oven and preheat to 450-500 degrees F. Wrap the steaks well with paper towels and gently press to blot them, then put a well-seasoned 10-inch cast iron pan over medium heat. Leave it to heat for 4 minutes (set a timer).
  2. While the pan heats, unwrap the steaks and rub liberally with Hickory Smoked Beef Rub. Let them sit until the pan is hot. Add 2 small pats of butter (about half a tablespoon each) to the pan. They will immediately start to sizzle; lay the steaks over the butter and raise the heat to medium-high. Let them sear until they are well-browned. If they seem to be sticking to the pan, let them sear until they naturally release. This should be no more than 2 minutes.
  3. Turn and sear on the second side for another 1½-to-2 minutes, then transfer the pan to the oven. Cook until they are done to your taste, about 1-to-1½-minutes for very rare, 2 minutes for medium rare, 2½-to-3 for medium. If you like them well-done you’re on your own. The exact timing will depend on the thickness of the steak, so if it’s thicker it may need a minute more.
  4. Remove the pan from oven and transfer the steaks to a plate or small platter. Let them rest 2-3 minutes. Meanwhile, divide whatever side dishes you’re serving with the steaks between two warm dinner plates and make the Déglacé Sauce (see step 5) if you’re having it. If you’re finishing them with Southern Herb Garden Butter, turn off the heat and skip to step 6.
  5. To finish them with Déglacé, while the streaks are resting, return the pan to medium heat. Add the shallot and sauté until it’s golden. Pour in the wine and broth, stirring and scraping to loosen the cooking residue. Raise the heat to high and boil until the liquids are reduced and almost syrupy, then quickly remove it from the heat and swirl or whisk in a tablespoon of butter until it’s emulsified into the liquid. Gradually add the remaining butter in the same way. Swirl in the parsley. If you’ve made a strip steak, slice it crosswise into an even number of slices. Quickly transfer the steak to the prepared dinner plates, pour the sauce over it, and serve immediately.
  6. To finish individual steaks with herb butter, transfer the steaks to the prepared plates and top each with a generous 1-to-1½ tablespoon-sized slice of it and serve immediately.

 

Southern Herb Garden Butter

Classic Maître d’Hôtel and other herbed butters usually involve several ingredients, but with The Salt Table’s Southern Herb Garden Blend, the seasonings are already a balanced blend. This makes a nice presentation on a whole steak, but really doesn’t work on steak that’s served sliced. This not only can be made ahead, it should be made at least 3-4 hours ahead to give the seasoning time to fully reconstitute and flavor the butter.

Other good seasoning choices are Southern Spring Blend, Leek, Chive and Onion Seasoning Blend, Shamrock Dust, and of course All Round Good Grinder Blend.

Makes about 8 tablespoons, serving 4-8

 

Ingredients:

  • 4 ounces (8 tablespoons) unsalted butter, preferably European, softened
  • About 1 tablespoon of Salt Table Southern Herb Garden Blend, or to taste
  • About 1 teaspoon freshly squeezed lemon juice

How to make Southern Herb Garden Butter:

  1. Lightly cream the butter with a wooden spoon. Season it well with Southern Herb Garden, add the lemon juice, to taste, and blend well. Taste and adjust the Herb Garden Blend as needed. This can be done in a food processor fitted with a steel blade.
  2. Spoon the seasoned butter onto one end of a square of wax paper. Roll it up in the paper into a 1-inch-diameter cylinder and fold the ends. Chill until firm. To serve, slice it into 1/2-to-1-1/2-tablespoon rounds as needed. It will keep for up to 2 weeks, well-wrapped and refrigerated. Use it to top warm steaks, fish, lamb chops, or vegetables.

 

* New! Savannah Style Hickory Smoked Beef Rub

Southern Herb Garden Grinder Blend