Smoke Sea Salt Flakes, Handcrafted, Kosher, and All Natural Finishing Salt (2.47 oz)

I’m a simple guy that loves eating a perfect steak. The keys to making a steak that tastes like it’s from your favorite high end steakhouse are butter, salt, and fond. You would be amazed at how great you can make even a bargain steak taste. Step 1: Temperature. Get your thickest skillet and get it preheating so the entire pan is ripping hot. Make sure your steak has rested for an hour to come to room temperature. Step 2: Salt and Sear. Make sure you’ve got some kosher salt evenly spread on every side of the steak. Without any lube, slap the steak onto your ripping hot skillet and LEAVE IT ALONE. No oil, no butter, and DON’T MOVE IT. Let it build up a quality brown crust. Once it releases a bit, flip it. Let it build up a crust on the other side and then sear the sides and fat cap. Step 3: Medium Rare. Cooking it any more than medium rare is a sin so keep an eye on it and bring the heat down to 50%-60%. Step 4: Butter. With the steak coming to temp it’s time to add a key ingredient, a liberal heap of grassfed irish butter. Slap it ontop of the steak and let it slowly melt into and around the meat. Step 5: Rest and Sauce. Once the steak hits 5-10° below 130°-135° pull it off the skillet and onto a cutting board. For the next ten minutes you’re going to make a sauce that will elevate the flavor profile of the steak to new heights. Bring the heat down to a simmer and add a healthy few glugs of dry red wine, a splash of balsamic vinegar, and a splash of lemon juice. Using a wooden spatula, scrape the seared steak bits off the pan and slowly mix the sauce. Once you’re able to make a pass with the spatula against the pan and the sauce stays parted on either side of a metal path, kill the heat and pour the sauce into a pouring vessel like a ramekin or measuring cup. Step 6: Salt and See God Himself. With your sauce made and the steak rested. Cut it perpendicular to the grain in 1/4”-1/2” slices. You should be greeted by cuts with a juicy pink center. Plate the slices of steak and add a few pinches of this finishing salt to the steak. Drizzle your sauce over the steak. After that first bite you should be doing a vigorous fork shake of approval followed by an aggressive MHMMM as the flaky salt bits crunch releasing an intense flavor. At this point you have made the end all steak. You will meet your maker and he will tell you that nothing you ever make again will compare to this moment. You have reached peak euphoria with peak steak as it melts away in your mouth, leaving you satisfied but forever yearning to experience this moment once more.

Finishing salt can be ridiculously priced for what it is, Falksalt is surprisingly affordable! The container is a generous size with large flakes perfect for topping dishes. I crush mine just a bit so the flakes are smaller. Perfect for topping a salty sweet dessert, like brittle!

This is one of 5 different finishing salts I've purchased - don't expect the "flavor" to be over-the-top (-vs- just being salt) but it definitely adds a bright "pop" and pleasant little crunch to things like grilled salmon or chicken wings.

Instructions: chop up a large yellow onion, put it in a big pot with extra virgin olive oil and let it fry at low heat while stirring. While the onion is frying, add three pieces of garlic (you can slice them or just crush them, don’t forget to squash them if the latter to let out the flavor), and proceed to chop the peppers. You can with advantage make a mix of 1 habanero, 2 long horns, 2 Serrano, 2 jalapeños, and a few sweet small peppers. Chop them up in bigger pieces and throw them into the pot and stir. If you have some dry powder or flakes of bhut jolokia, and can stand the heat, sprinkle on top. I really want to try the Carolina reaper too, but have not got it yet. Once it has all heated up and you can feel the heat coming from the pot (try to inhale some of the fumes, if it doesn’t make you tear up you may need to add more chili’s), throw in 1 can of black beans, 1 can of pinto beans, 1 can of kidney or cannellini beans after you first drained them under water to eliminate the can juice. Please note that this step can be changed to either using dry beans which you soaked over night or eliminate two of the cans and add beef instead for those of you thats are carnivores (if you use meat, add bone marrow two if you choose this as it really lifts the flavors). Once you stirred in your proteins, add a can of Mutti chopped tomatoes and a cube of Rapunzel vegetable bouillon, both which can be acquired on Amazon. Stir down and let cook for 1 hour for the vegetarian option and 3-4 hours for the meat option. Also, add a beer before letting it sit and cook - a generic stout usually does the trick, however you can try different micro brews as they will give different flavors. Some years ago I used lots of hoppy IPAs, back when they were trendy in Brooklyn. At this point you want to add some black pepper to your liking and the secret ingredient, the SMOKED NATURAL SWEDISH FALKSALT, which truly bring your creation together into a symphony for your taste buds. Now, stir the pot from time to time during the cooking, and when ready, serve in a little bowl of joy with some bread on the side plain yogurt on top to break the heat. Enjoy and remember, when it comes to the perfect Mexican or Texan chili, SMOKED NATURAL SWEDISH FALKSALT is really what makes it what it was intended to be.

This is a nice salt, but be aware that the flakes are thick. You can use it on certain foods, but will still want to go back to the 'finer' flake salt like Maldon for certain foods. Every salt has its use!

I love this Falksalt smoked sea salt on pretty much everything! The smoky flavor perfectly enhances everything from soups to salads, hot veggies to steak. It's strong, so very few flakes are needed to make an ordinary dish outstanding. It is a finishing salt, but I have used it in recipes with great success. I make sure to never run out of this particular salt.

I’ve bought this brand of smoked salt several times now and it’s amazing. Has a serious Smokey flavor without tasting as if liquid smoke was added. I love to use it in pork or rib rubs and it really enhances the flavor and taste. Best I’ve found for sure.

I absolutely love this stuff! I couldn’t find it anywhere so Amazon to the rescue. The container the salt comes in is the perfect size and the taste is fantastic! I use this in baking and cooking. The salt is easy to use from the container and the lid stays on. The texture is great because you can sprinkle it on ur baked goods or food as it is or you can crumble it even more. I will definitely continue to buy this here.