Montagé Tejakula features large, geometric hollow pyramid crystals — a rare, uncommon format most salts never take — hand-harvested in Tejakula. Naturally moist and easy to control between your fingers. Each crystal dissolves slowly on the palate — built to sit on a big cut of meat for hours, not just melt into it in seconds. It's also a favorite finishing salt for a finishing crunch straight from the salt cellar — a showstopper at the table, not just in the kitchen.
Tejakula's large, moist pyramid crystals were made for larger proteins. Coat a prime rib roast or a thick-cut steak a day ahead — the same technique used to draw moisture to the surface, then pull it back in to season the meat all the way through — and let it sit uncovered in the fridge before cooking. Unlike a wet steak marinade, which adds liquid to the surface and can get in the way of a good sear, a dry brine leaves the surface dry — so it browns instead of steams, and the crust that forms is the meat's own, not a glaze sitting on top. The hollow crystal holds its structure and dissolves slowly, so it keeps working over those long hours instead of disappearing into the meat early, and what's left on the surface forms a deep, seasoned crust once it hits the pan or the oven. It's a big-format dry brine built for a large cut, not a quick weeknight sear.
Your cart is currently empty.
