Main Meals Recipes

Summertime Steaks with Dorset Sea Salt | Steak Cooking Tips

July 19, 2018

Sometimes you just fancy steak. After being given some Dorset Sea Salt to try out, we decided steak would be the best way to showcase the flavours of the salt. Plus it was Dr W’s turn to cook, and he’s better at cooking steak than me.

The Dorset Sea Salt* Company was founded in 2017, by salt lover Jethro. He wanted to re-establish the forgotten historical trade of salt production in Dorset. Jethro’s aim is to preserve the traditional methods of the industry, but at the same time shroud it in an ethical, and ecological ethos. The result of this is his exceptional sea salt. That comes not only in a natural sea salt variety, but a number of different flavours. Including a celery salt, tomato and basil salt and applewood smoked salt.



How to Cook Steak Properly

  • Remove the steak from the refrigerator about 20-30 minutes before you plan to cook it.
  • Pat the meat dry with paper towels if it is very juicy when removing from packaging.
  • Sprinkle a mix of Dorset Sea Salt (we used the Applewood Smoked sea salt) and cracked ground black pepper onto the surface of the steak right before you cook it.
  • Think about how thick the steak is, this will alter your cooking. Steaks that tend to be best for those who like it medium rare are usually on the thicker side.
  • Get your non-stick pan hot, you want the meat to sizzle when you put it in the pan.
  • Spray some oil into the pan, you don’t need to much for a non-stick pan, then put your steaks into the pan.
  • Remember not to touch the steak until it’s ready to be flipped!
  • The average thickness of steak will take 2 minutes each side for medium rare.
  • Flip the steak gently using tongs or a flipper. Don’t use a fork.
  • When done, remove from the heat and put on a warm plate. Cover it with aluminium foil to rest for half the time you cooked it, this stops the juices leaking everywhere.
  • Serve with chips, your favourite sauce and a bit of salad.


We found the flavour of the smoked applewood really complemented the steak. It made for a super tasty meal that we both really enjoyed. We’ll definitely be trying out the flavoured salt on the BBQ this summer!

Have you tried Dorset Sea Salt? Are you a steak fan? Let me know in the comments,


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P.S. I was sent the Dorset Sea Salt to try out, it’s up to me whether or not I included it in a blog post. I liked it, so I did. Everything else served up I paid for. All photos, words and opinions are my own.


  • Reply Sophie July 20, 2018 at 3:38 pm

    I do enjoy a good steak, and these look delicious! Salt is so important for seasoning food well… I don’t think it’s used enough, even in some restaurants! x

    • Reply MissPond July 24, 2018 at 9:59 pm

      Some do use it a bit too much! But definitely agree it’s great for flavour. Although I always opt for more pepper, I am a pepper fiend.

  • Reply booksandbrooches July 19, 2018 at 6:22 pm

    As a veggie I don’t eat Steak, but these chips look amazing!

    • Reply MissPond July 19, 2018 at 8:13 pm

      You could use the sea salt to flavour tofu or quorn instead!

  • Reply Jo July 19, 2018 at 11:43 am

    There is definitely a knack to cooking steak and I think taking it out of the fridge and allowing it come to room temperature is so important.

    • Reply MissPond July 24, 2018 at 10:00 pm

      Definitely, if you cook it cold it goes rock hard.

  • Reply Hannah Anderson July 19, 2018 at 10:38 am

    Sounds delicious! Perfect tips also. Smoked applewood is a favourite of mine actually and I’m a sucker for a good steak!

    • Reply MissPond July 24, 2018 at 10:00 pm

      The smoked applewood works so so well with the steak.

  • Reply Mellissa Williams July 19, 2018 at 10:24 am

    That’s a really useful guide to how to cook steak. I love steak but as my husband doesn’t eat red meat I only have it when I go out for a meal. The flavoured salts sound very interesing.

    • Reply MissPond July 24, 2018 at 10:01 pm

      The flavoured salts are so tasty! They would work well with other meats/fish/veggies too.

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