Made for beef – steak, burgers or roast beef, and tomatoes. The generous measure of garlic is cleverly fragranced with white, green and black pepper – and a surprise accent of juniper, while mustards provide a lingering, sweet warmth on the base of paprika and bell peppers. Great with red pepper too!
Ingredients: sea salt, roast garlic (17%), brown and yellow mustard (14%), coriander, brown sugar, black pepper, paprika (7%), bell peppers, white pepper, juniper berries, onion.
Imagine the best salt in the world...
This is the salt at the heart of all our sprinkle and grinder blends.
Made by the sun and wind from brine out of a marine aquifer that is ancient - even in geological time - from a time long before pollution began.
Then, the salt is lightly 'processed' - sieved, picked clean by hand and packed.
This means the crystals stay as perfect as they were formed with all the natural marine minerals that are usually lost in the harsh grinding and high heat, commerial processes.
Experience 'next level' salt - much saltier than table salt (so use it sparingly!) - and best for last: it is pure, perfect and complete (without fillers and anti-caking agents!) - that is why your food tastes so very, very good.
Looking for plain salt-perfection? Have a look at The Savoury - same salt, in a beautiful 500g box.
Let's talk about STEAK (as in Rib-Eye, rare)...
But, the steak story is a long story . If you're interested in reading the long story, click through to the Steak Story at the end of the page.
Tomatoes - sundried, semi-dried, roast, fried, fresh or made into a topping, love Beefsteak Seasoning.
If you're fortunate enough to get a branch or two of late-season, super-sweet beauties like these, give them a quick rise, splash on lots of olive oil and a light sprinkle of Beefsteak Seasoning and slow-roast to perfection...
Catering for a mass gathering? Slow-roast halved baby tomatoes in olive oil and a light sprinkle of Beefsteak Seasoning.
Marinading sundried tomatoes? First, lightly sauté a clove or two of fresh garlic in some oil, then, adding the garlic and oil to the mix, make your vinaigrette, adding a generous measure of Beefsteak Seasoning. Warm the marinade to just not boiling. Add to the sundried tomatoes and leave to soak in the fridge for a few days before using.
Pro-Tip: If your vinegar is extra acidic, dilute with water until it tastes 'right'.
This is one of those super-easy but oh-so-tasty toppings. We put it on fried gnocchi, but it works just as well on pasta.
Sauté a finely chopped white onion in buttern and olive oil until it is super-soft. Add a clove of crushed garlic, 1 red onion cut into petals, red and yellow pepper slices and a small punnet of rainbow baby tomatoes and sprinkle with a generous amount of Beefsteak Seasoning. Cook for a minute or three. Add 250ml of Pasata and as soon as its warm through, serve on fried gnocchi with grated Parmesan and a sprinkle of pine nuts.
Beefsteak Seasoning is also a friend of Aubergine (or Eggplant).
We also seasoned this Pepperonata (basically red and yellow peppers, gently cooked in olive oil with onion and garlic) with Beefsteak Seasoning. On 'picture day' we had a particularly luscious tomato on hand and could not resists adding that too!
This dish always looks a wreck, but it is just such a perfect cold winter's weekend 'thing'.
Pre-heat oven to 190°C. Slice 5 Red Potatoes, dice a small red pepper, slice a medium onion and 4 Roma tomatoes.
Drizzle a little olive oil into an oven-proof dish and sprinkle ¼ tsp of Beefsteak Seasoning into the oil. Layer in about half the sliced potato. Add a layer of onion (about half), half the red pepper cubes and then, all the tomatoes and sprinkle on ¼ tsp of seasoning. Layer on the rest of the red pepper and the sliced onions and finally, a layer of potatoes. Add a drizzle of olive oil over this layer and sprinkle on ¼ tsp of seasoning.
Cover and bake at 190°C for 45-50 minutes until potatoes are tender. Spread on cheese crumb crust - 2 handfuls of bread crumbs; ½tsp of seasoning; 40g of coarsely grated Parmesan - and return to the oven.
Turn on the grill for a few minutes - remove when the crust is crispy & golden.
Cooking for kids? Replace Parmesan with 100g of mild yellow cheese.
Then there are hamburger patties. If you're making your own, be sure to season them with Beefsteak Seasoning.
There is a lot of myth and mystery around the perfect flame grilled steak, but frankly, the secret lies in a few basics, trusting your instincts and not over-thinking the process.
Most important - Choose your meat carefully. Consider fat. Fat is flavour and succulence. If you want rare, you'll have to choose steak that is thick enough to grill brown on the outside and stay rare in the middle. A really think steak is almost always tough (unless you flash-cook it a couple of times with 2 minute rests in between).
This is how - according to the Braai Master, you make the perfect grilled steak:
Start with Ribeye steaks ± 300g each (boneless); ± 400g (bone in); 20-25mm thick, a bit of Olive Oil and Beefsteak Seasoning.
Take the steaks out of the fridge, rub a little bit of olive oil all over it and sprinkle with Beefsteak Seasoning on both sides of the meat. Let it stand for 20 to 30 minutes (or as long as you fire takes to get ready) so that the steak is at room temperature before you put it on the grill.
TWO-ZONE GRILLING
Grilling on charcoal, briquettes or a gas grill - the same principle applies: you need two zones to grill in. The first zone should be the hottest part of your grill or direct heat where the meat is placed directly over the briquettes or gas burner to sear and the second zone is the low- or indirect heat.
Indirect cooking is when the food is placed to the side of coals instead of directly over the flame. This is easily done by keeping the charcoal to one side of your grill, or in the case of gas burners, keeping half on and turning half off.
Place the steaks on the hottest part of the grill for 2-2½ minutes before you flip it over onto the other side for another 2-2½ minutes. Resist the temptation to move it or turn it over more often. The outside of the steak will sear and caramelise while the inside will remain juicy and succulent.
Once your steaks are seared, move them to the cooler side of the grill (indirect heat zone) for another 2 minutes (rare) or 3 minutes (medium rare). This gives the marbled fat in your steaks a chance to soften as the meat cooks through.
Remove your ribeye steaks from the grill, place onto a warm (not hot) dish, balancing them on their sides (fat side down). Loosely cover with a lid and allow them to rest for 7-10 minutes.
The most 'diner-friendly' way to serve steak is to slice it - always against the grain; 5-7mm thick slices.
