back in january, i wrote this entry: red meat and i. i am by no means an expert at cooking steak, but i think i've found a way i truly enjoy it - broiling! by following exactly what i did in the aforementioned entry, i once again was able to enjoy a succulent, flavorful chunk of cow.
this time, however, i used something different...alder smoked sea salt. smells like an ashtray, tastes like grilled diamonds. i enjoyed the cut a bit more rare this time around, and was pleasantly surprised by how powerful the smokiness of the salt was, even after broiling. not a clue where it came from, but thanks for having it in the kitchen!
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