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Spice Cabinet


on an entire wall “because I WANT IT THAT way!” and installation of faux exposed beams, I had to feed him something besides quinoa muffins and vegetarian chili.


The result was pure magic. Without going into the scientific explanation of osmosis and denatured proteins, just think of the salt crystals as little miners who go into the steak and hammer away at the tough fibers that hold the interior of the steak together and deposit little bits of gold in their place. The residual salt then gets washed off, the steak patted dry, and you have a happy little piece of meat that will make you as happy as being on Oprah’s favorite things show. You know the one: where she gives out her favorite pajamas, cameras… and lipstick.


More information, including retail outlets, for Outer Banks SeaSalt is available online at www.outerbanksepicurean.com.


Amanda McDanel has mostly lived on the Outer Banks for 15 years, is married, has a beautiful daughter and a dog that walks backwards. A collector of the unique and different, she has an MS in Child and Family Development, has taught cooking classes and loves to create new recipes.


DAD’S FAVORITE STEAK RECIPE


• Two Choice supermarket steaks, about 1 inch thick or more (porterhouse, sirloin, NY strip)


• Kosher or Coarse Sea Salt – Outer Banks SeaSalt works well here. -use ½ to 1 teaspoon PER SIDE of EACH STEAK


Salt your steaks for 1 hour before cooking for every 1 inch of thickness, so approximately 1 hour for a 1 inch thick steak. Season liberally with kosher or sea salt on both sides of the steak*.


Let sit at room temperature and begin to watch the steaks “sweat”. After setting for the desired amount of time, discard the water and rinse the steaks really well to get rid of the salt. Pat dry with paper towels. Then pat again. The key is to make sure there is absolutely no moisture left on the steak.


Season with black pepper and grill the steak to your preferred temperature: medium rare to medium. Sit back, dig in and enjoy!


*Note: If you have only previously used table salt, this will look like a ton of salt when you salt the steaks, but remember kosher/seasalt crystals are 2-3x the size of table salt.


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