These salts work great on all cuts of beef, bringing out the natural beef flavors and helps with forming the crust, especially on the leaner and less expensive cuts like the flat iron steak.

Basic Rub

1 cup Kosher Salt

2 tbsp. Fresh Ground Black Peppercorns

1 tsp. Chipotle Powder

2 Bay Leaves, crumbled


Combine the ingredients and mix well.

Pulse in a spice grinder till the mixture has the consistency of sand.

Can be stored up to a month in a tightly sealed container.


Ten minutes prior to grilling the beef:

“Shower” the rub over the steak to evenly season on both sides and the edges.

Lightly moisten your hands with water and rub the salt into the steak.

Allow to sit for 10 minutes.


Finishing Salt

Thyme and Zinfandel Salt

1 cup Sea Salt

1/3 cup  Zinfandel

1 tbsp. Dried Thyme


Mix the salt with the wine (use a spoon) till it forms a slush and add the dried thyme.

Spread out on a parchment lined pan to dry-about 12 hours.

If you have a dehydrator, dehydrate for about 6 hours or until dry.


After the steak is grilled, allow to rest for about 4 minutes, sprinkle the wine salt over the steak and serve.

Can be stored up to a month in a tightly sealed container.


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