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If you’re planning on visiting us in LeClaire, take a look at our Product Catalog to see all we have to offer. You can also view a Map to Our Store and check our Facebook Page for any current specials and discounts.
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These instructions are for 1/2-inch steaks. For thicker steaks, you’ll need to decrease the heat slightly and increase the cooking time.
First coat your steak with a heavy layer of salt. The goal is to draw out excess moisture and allow for a faster sear and better flavor. Let the salted steak rest for at least 45 minutes, then rinse off the salt layer and pat dry. Next, coat your steak with a thin layer of oil. This will help heat to move evenly into the meat and help hold on to the seasoning. Finally, coat the meat generously with your steak seasoning. Rub about 1/4 teaspoon of the seasoning into each side of the meat.
While preparing the steak, you should be preheating your grill or a heavy cast iron skillet on high heat. Gently lay the meat down rolling away from you to prevent splattering or losing seasoning. The oil applied to the meat will prevent sticking. For the best crust and browning, do not move the steak until it is time to flip. Allow the meat to sear for three minutes before flipping it to a fresh hot spot on the pan or grill. Cook on the second side for another three minutes.
Remove your steak from the pan or grill and cover with aluminium foil. Allow the steak to rest for five minutes before cutting in to it and you’ll have a perfectly juicy steak. If you have a quick-read thermometer, you can use the list below to make sure your steak is exactly where you want it before taking it off the heat.
120°F = Rare
130°F = Medium rare
140°F = Medium
150°F = Medium well
160°F = Well done
Categories: Recipes, Spices
- 3 Tbsp Italian Seasoning
- 1/2 cup neutral oil (such as canola)
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 Tbsp red wine vinegar (optional)
- 2 Tsp Dijon mustard
- 1 Tsp salt
- 1/4 Tsp fresh black pepper
- Pinch red pepper flake
Combine all ingredients in a jar with a tightly sealed lid and store in the refrigerator.
Shake vigorously before each use.
Categories: Recipes, Spices
We hope you’re enjoying your spring! It’s been wonderful the past few weeks here in LeClaire. We hope you’ll stop by!
As a note, LeClaire Canning Company will be closed for Easter Sunday: April 20th. However, we’ll be accepting double-coupons this Saturday, the 19th, as well as next week (22nd – 25th). This means our dollar-off coupons will be worth $2 and our 10% coupons will be 20%, etc. Happy Easter!
Specialty Salt Selection
We now have a selection of flavorful new seasoning salts! Try our Habanero or Chipotle Salt for an awesome boost to fajitas, popcorn, wings, and more. Try the Mesquite or Smoked Sea Salt while grilling salmon or roasting vegetables. We also have the flavorful and rare Truffle Salt. If you’re daring, give the intense heat of the Ghost Pepper Salt a try!
So stop by some time soon and see all that LeClaire has to offer now that the good weather’s back!