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We were tired of pseudo "steak chefs" making below-average steaks, trying to mask its lack of juiciness with a pound of butter, or the absence of natural flavors with a bunch of sauce.
We use science in our favor to achieve perfection when it comes to grilling steaks.
Why and
how it works
There's a scientific explanation behind the salt that enhances the flavor of the world's greatest steaks!
Salt is hygroscopic
and it can be used as a barrier to lock in the meat's natural juices
and freshly extracted sea salt will help achieve the perfect flavor
guarantee it won't penetrate the meat, which would repel water, pushing out important natural juices from the steak
The protective layer worked as a barrier while searing.
The result is an extremely juicy, tender, and flavorful steak
A final sear without the salt is recommended to get a nice golden color and crispy external finish
Unrefined, raw
Even crystals
Final touch
Extra juicy
Salt is removed
After shaking it off, you are left with the perfect amount of flavor. The salt did its job of keeping juices trapped inside while searing the meat
Let it sit
to absorb the flavor of trace minerals contained in freshly extracted Atlantic Ocean waters
Protective layer
is created, which will keep the meat's juices inside. It will work as a barrier, forcing the meat's moisture to stay in
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