ステーキシーズニング

The coarse kosher salt from Oregon gives it that clean, briny crunch that really makes the herbs pop on a grilled steak. Sprinkled it on some ribeyes last night and the garlic-rosemary aroma filled the whole kitchen.

The rosemary and garlic hit right away when I opened the jar, and that Oregon sea salt really balances the pepper instead of just burning your tongue. I’ve put it on steak and even roasted potatoes, and the herbs actually cling to the meat without clumping up.