Steaks from roast beef

Wing Commander

Wing Commander

New member
Today I grilled some steaks from a roast beef. I just seasoned them with black salt and seared them at about 600 F on the Louisiana Kentwood with mesquite pellets.

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Then I pulled them, seasoned them with a pepper mixture und tossed them on the Louisiana CS-450 at about 250 F with alder pellets.

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Then the steaks were plated up with mango- and salmon-creamcheese on salad leaves and baguette.

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ACW3

ACW3

New member
TILT!!! Great looking steaks!! Is there any particular taste to the black salt that stands out? I just bought a small packet of black truffle sea salt that is over the top. The lady in the store said she used it one some popcorn with outstanding results. I don't want to waste it on popcorn until I have tried it on other foods first.

Art
 
Wing Commander

Wing Commander

New member
ACW3 said:
TILT!!! Great looking steaks!! Is there any particular taste to the black salt that stands out? I just bought a small packet of black truffle sea salt that is over the top. The lady in the store said she used it one some popcorn with outstanding results. I don't want to waste it on popcorn until I have tried it on other foods first.
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The taste is IMHO a bit milder than usual salt. That's why I used it. I usually take Murray River Salt from Australia for steaks, which is quite mild, too. I wanted to try out this one for the color effect. As the black color of the salt comes from charcoal, the effect is more on the texture than on taste in general. If you use it in risotto the texture gets a bit more creamy for example.

And yes, you're right: do not waste it for popcorn! It is really perfect for risotto or fish.
 
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