Smoked Bacon Chipotle Steak



  1. Brush both sides of a New York, Rib eye or T-bone with olive oil, drizzle with Worcestershire sauce and sprinkle Caravel Gourmet Smoked Bacon Chipotle Sea Salt, coarse grind, on both sides
  2. Allow steak to rest for 20 minutes at room temperature while heating the Himalayan Salt Brick on low for approx. 20 minutes.
  3. After 20 minutes, raise temperature on salt brick to high and brush with olive oil  
  4. Grill steaks on both sides to create a great crust
  5. Cook steak to an internal temperature of 120-125F for rare, 130-135F for medium-rare, or 140-145F for medium.
  6. Let steak rest for approx. 10 minutes after removing from salt brick