Melach recently went on the road with Adventure Tracks – a raw, immersive camping series that explores nature and outdoor cooking.
The team grilled a juicy T-bone steak over an open fire by the river using Melach Fine Sea Salt for seasoning.
For thicker cuts or when you want maximum flavour penetration, we recommend adding salt 30-45 minutes before cooking. Pat the steak dry first, apply Melach Fine Sea Salt evenly, then let it sit at room temperature. You’ll see the surface become wet initially, then dry again as the juices are reabsorbed – that’s when you know it’s ready for the flames.
This works especially well for thick t-bones. The salt initially draws out moisture, then the meat reabsorbs it along with the salt, creating better flavour penetration without compromising on the texture.
Give it a try and taste the difference next time you BBQ or Grill outdoors.
