A perfectly seasoned steak is... well... perfection. Sun-evaporated sea salt infused with bold aromatics like onion and garlic, herbs, and a kick of spice. A harmonious blend made specifically for red meat (although this salt is quite tasty on salmon, chicken and veggies as well).
Sprinkle this salt very generously on juicy ribeye, lean sirloin, Santa Barbara tri tip, flank or skirt steak. Or try a pinch to season homemade barbecue sauce, baked beans, and potato salad.
How to use this salt to season a steak:
1. Pat steak dry. Let sit at room temperature for at least 1 hour.
2. Season both sides of the steak generously with Steak Seasoning Salt No. 3.
3. Let sit at room temperature for 45 minutes more.
4. Grill steak until preferred doneness (I like medium-rare).
5. Let steak rest for 10 minutes.
6. Slice steak against the grain in 1/4 inch slices.
7. Sprinkle with more Steak Seasoning Salt No. 3.
How to use this salt as a marinade:
1. In a medium bowl, combine equal parts olive oil, vinegar (I use apple cider, balsamic, whatever's on hand) and soy sauce, plus a dash of Worcestershire, a spoonful of honey, and 3 generous pinches of Steak Seasoning Salt No. 3.
2. Place steak in heavy duty ziplock bag, then pour marinade over steak.
3. Place in the refrigerator and let marinate for at least 1 hour, or overnight.
4. When you're ready to grill, take the steak out of the refrigerator and let come to room temperature for at least 1 hour.
5. Grill steak until preferred doneness (I like medium-rare).
6. Let steak rest for 10 minutes.
7. Slice steak against the grain in 1/4 inch slices.