Steak this with a pinch of salt.
There’s arguably nothing more important than good quality salt to accompany meat. At Vic’s Meat Market we sell Olsson’s Salt, which is natural, unprocessed, and superior in flavour. We get to the bottom of what Olsson’s Salt is all about with Alex Olsson.
WHAT MAKES OLSSON’S SALT SO GOOD?
We take beautiful ocean water from two of the most pristine bodies of water left on earth: the Great Barrier Reef and the Great Australian Bight; and we let nature do its thing. Wind and sun evaporate the water to make heavy brine and when sea salt is ready to drop out of the water we move the heavy brine to a crystallizer pond. Then we scrape it up, gently wash it in sea water, dry it and package it. That’s it. No chemicals, ever! Which is why our salt tastes like it’s from the sea. The only exceptions to this simple processing method are the Macrobiotic Sea Salt and Sea Salt Flakes.
WHAT’S THE DIFFERENCE BETWEEN YOUR FLAKES, CRYSTALS, AND MACROBIOTIC SALT? IS IT JUST THE SHAPE OF THE SALT?
Yes and no. All of our crystal solar salt (salt made by the action of sun and wind on seawater) comes from the pans as described above and the only difference between the grades of crystal salt is the crystal size: rock, table, cooking, etc.
But Olsson’s Sea Salt Flakes are made in a totally unique way developed over a ten-year period by my father Charles Olsson. To make the flakes, heavy brine is pumped into large stainless steel pans and then the surface is heated creating the delicate flat flakes that Australians are falling in love with.
Olsson’s Macrobiotic Sea Salt is a high-marine mineral grey salt from Queensland, similar in taste and texture to French Grey Salts. It is unprocessed and unwashed. It actually tastes like the ocean.
WHICH ONE IS YOUR FAVOURITE?
My favourite for curing steak is Olsson’s Macrobiotic Raw Sea Salt which is still a bit wet and completely unprocessed so contains all crystal sizes providing a gentle, natural cure while imparting delicate ocean flavours.
My favourite for grilling steak is the sea salt flake. It’s delicate enough to be crushed between your fingers and also dissolves quickly when rubbed into meat prior to cooking. It has a gentle, almost sweet sea salt tang that enhances the flavour of the excellent meat on offer at Vic’s Meat Market.
My favourite salt for finishing is the Redgum Smoked Salt, an authentic taste of Australia and the result of a beautiful collaboration between Olsson’s, Pialligo Estate Smokehouse and Ross Lusted, The Bridge Room.
WHICH SALT DO YOU RECOMMEND FOR COOKING STEAK?
For seasoning prior to cooking, I recommend the Sea Salt Flakes. It is very delicate with a lovely crunchy mouth-feel.
HOW DO YOU LIKE YOUR MEAT (OTHER THAN WITH SALT OF COURSE)?
On the rare side of medium-rare. I prefer grass-fed over grain-fed.