What do you put COFFEE SALT on? Well, let me tell you...

Full disclosure, my husband LOVES our COFFEE SALT. When I say LOVES, it's just not a powerful enough word to describe his feelings. Maybe it's more of an addiction. I've heard the same said about our DOUBLE ONION + ROASTED GARLIC Sea Salt too. The phrase, "I'm a junkie" comes up quite often in conversation about it. Perhaps the sentiment is the same for him and the COFFEE SALT. 

He adds it to nearly everything he eats. We've tried it on homemade fried chicken, beef roast, steaks, pork chops, fried eggs, asparagus, waffles, mac & cheese, popcorn, French fries, potato chips, chocolate chip cookies, brownies, and chocolate martinis just to name a few. Before quarantine, he'd even carry a shaker of it into restaurants.

Daily, I catch him eating it straight out of the shaker he has next to his spot on the couch. I guess it's his form of a snack in between meals. It has a nutty roasty flavor from the coffee bean (we only use a dark roast from a local roaster, Sandhill Coffee), and a touch of sweetness from organic coconut palm sugar to take a bite off the coffee bean. It's got a hint of our Triple Smoked Sea Salt, a bit of heat from black pepper, cayenne and paprika, and rounded out with garlic, onion and green onion. I'm very proud of how this blend turned out and I love that we are able support Phil at Sandhill Coffee in the process.

Last Night's Dinner:
COFFEE SALT Ribeye Cap Steak & Veggies

Woah! it was amazing! 

Click HERE to watch a TikTok (our first!) of the steak being seared.

Preheat the oven for 375°F. Prep your veggies, toss with olive oil and season (we used our DOUBLE ONION + ROASTED GARLIC sea salt). Put the veggies in the oven on the top rack so start cooking. They will need more time to caramelize than the steak will need to cook.

To prep the steak, rub it with olive oil and seasoned it on all sized with our COFFEE SALT. In a very hot cast iron skillet, seared the meat on top and bottom, and all around the sides. Once seared, lay the steak in the cast iron skillet and add your thermometer. Place on the middle rack of the oven for about 15 minutes (for the thick Ribeye Cap, will be less for thinner cuts of meat). Check the temperature of the meat. Once it reaches about 125°F, remove pan from oven. Move steak to a plate to rest. Tent with tin foil and let rest until internal temperature reaches 135°F for a perfect medium-rare. Serve.

While the steak rested, we put the oven roasted veggies into the cast iron skillet to finish on the stove top in the juices from the steak. We like our Brussels sprouts charred a bit so this is perfect way to cook them.

Good cooking inspires more good cooking.

The Ribeye Cap steak is actually two cuts of meat tied together into a roll. Another way to prepare them is to cut the string and cook them individually. This way will give you more surface area for the char, and will require much less time to cook.

This got us thinking about using the COFFEE SALT in a marinade. We're making this up as we go. We know we want to use a neutral oil, some soy sauce and our COFFEE SALT. Perhaps we'll add some fresh garlic, ground ginger, and a touch of lemon juice. You don't need exact measurements. Trust your instincts. I typically look at a couple different recipes to get the process down, then create my own formula. If you're looking for a guideline, start with one part soy sauce to 2 parts oil, say 2 TBSP soy sauce and 4 TBSP oil and add the other ingredients. If you need more liquid, add more of each in the same ratio. You can mix all the ingredients in a blender, or make a day or two in advance so the liquids can infuse with the other ingredients (store in refrigerator).

Once you've created your marinade, rub it all over the cut(s) of meat. To avoid over salting, add the COFFEE SALT last, sprinkling it directly on the meat after you've coated it with the marinade. Place the meat in a dish and leave in the refrigerator to marinate for 2 to 8 hours, depending on how much time you have.

There are so many ways to cook meat. We'll leave that up to you. We typically sear and finish in the oven (Google Alton Brown Steak Recipe). You can also reverse sear, broil, or grill.

What are you cooking these days? We'd love to see your creations, especially if they include our SALTY PROVISIONS' by Wanderlust Sea Salt LLC. #doyoulovesalt

Stay Salty!

Amy B. & hubby Linn

PS: We've got a very small batch of KETTLE STYLE COFFEE SALT POTATO CHIPS available. So crunchy! So yummy! Give'em a try!