Father Blade Steak with August Steak Salt: A Culinary Masterpiece

When it comes to steak, few things compare to the rich, juicy flavors of a perfectly seared cut of meat. And for those who appreciate the finer details of steak preparation, Father Blade Steak paired with August Steak Salt is an experience that transcends the ordinary.

What is Father Blade Steak?

The Father Blade Steak, often a term used for a premium cut, is known for its tenderness, marbling, and robust flavor. The "Father Blade" refers to a specific part of the beef, typically the rib-eye or a similarly marbled cut, which is both juicy and flavorful due to the intricate fat distribution. This steak is not just about the taste; it’s about the experience—every bite offering a perfect balance of fat, meat, and that satisfying char that comes with grilling at high heat.

Why August Steak Salt?

The magic truly happens when you elevate this exceptional cut with August Steak Salt. This gourmet salt is crafted specifically to enhance the natural flavors of premium beef. Made from high-quality, mineral-rich sea. Unlike regular salt, it’s designed to bring out the savory richness of steak without overwhelming its inherent taste.

Instructions

1. Completely cover all sides of the steak in August Steak Salt.

2. With your hand, press the salt into the steak so it doesn’t easily fall off.

3. Set a timer, as the thickness of meat will affect the timing of the preparation:

• For thin cuts under an inch, let the salt sit on the meat for 10 min. (skirt steak, flap…)

• For medium cuts around 1-2 inches, let sit for 15 min. (rib-eye, NY strip, pork chops…)

• For thicker cuts 2-3 inches, let sit for 25 min. (tomahawk…)

4. Preheat the grill on high heat/high flame (400-550°F degrees), making sure the grill is hot when your salt timer is done. 

5. Grill your steak, keeping in mind not to overcook. As a reference, for a medium-rare rib-eye, you can start by cooking 2 minutes on each side before removing the salt. 

6. Completely remove salt from the steak and grilling surface, making sure all salt is removed.

7. Put the steak back on the grill for a final minute on each side

8. The steak is done! No need to add anything more. You can always bring it back to the grill if you feel it’s not cooked to your liking.

Pro Tips

• Take your steak out of the fridge approx. 30 min. before grilling to bring it to room temperature. This allows for a more even cook all the way through. If your meat is cold, it can cause the muscle fibers to tense.

• Cooking oil spray can be used to easily remove salt from grilling surfaces.

• Don’t overcook! You can always cook longer, but once you overcook, there’s no going back!

• Cooking times will vary based on the thickness of your steak.

• To remove the salt, you can use tongs to smack the steak on the grill rack or you can hold the steak in the air with tongs and smack it with a chef's knife.

Video recipe