Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the gd-system-plugin domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114 Smoked Bacon Chipotle Steak | The Olive Merchant
Worcestershire sauce(or you may use our Neapolitan Balsamic)
Instructions
Brush both sides of a New York, Rib eye or T-bone with olive oil, drizzle with Worcestershire sauce and sprinkle our Gourmet Smoked Bacon Chipotle Sea Salt, coarse grind, on both sides
Allow steak to rest for 20 minutes at room temperature while heating the Himalayan Salt Brick on low for approx. 20 minutes.
After 20 minutes, raise temperature on salt brick to high and brush with olive oil
Grill steaks on both sides to create a great crust
Cook steak to an internal temperature of 120-125F for rare, 130-135F for medium-rare, or 140-145F for medium.
Let steak rest for approx. 10 minutes after removing from salt brick
