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Gibson's Roasting Salt

A great seasoning for your favorite cut of steak was found in William Rice's book "Steak Lovers Cookbook." Which gives credit to Chef Mike of Gibsons Restaurant in Chicago. A very easy recipe to make ahead... make plenty as you'll find many other cuts meats and seafood to use it on. The recipe calls for either a blender or food processor but I find the food processor gives more control over the grind. I like it to be more of a coarse grind. I tried it with a blender and it was very fine and hard to control.

Ready In:
5mins
Yields:
Units:

ingredients

directions

  • Combine all ingredients in a food processor or blender and blend for 30 seconds. Transfer to a clean jelly jar or spice bottle, cover, label and store with your other spices.
  • For use on that great steak, coat steak with olive oil and sprinkle about 1/4 teaspoon of the roasting salt on each side just before cooking. Also great for grilled vegetables.
  • Enjoy!
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@jdrichardson
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@jdrichardson
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"A great seasoning for your favorite cut of steak was found in William Rice's book "Steak Lovers Cookbook." Which gives credit to Chef Mike of Gibsons Restaurant in Chicago. A very easy recipe to make ahead... make plenty as you'll find many other cuts meats and seafood to use it on. The recipe calls for either a blender or food processor but I find the food processor gives more control over the grind. I like it to be more of a coarse grind. I tried it with a blender and it was very fine and hard to control."
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  1. kjkvett
    I also have "The Steak Lover's Cookbook" and use Gibson's Roasting Salt all of the time. I don't put black pepper in it though, I can't have that, so I do use a smaller amount of white pepper. I hadn't thought to put cayenne in it. I have used it on steak before I cook it in a cast iron skillet, and have used it at the table on "Oven Fried Chicken" and it is excellent for that.
    Reply
  2. jdrichardson
    A great seasoning for your favorite cut of steak was found in William Rice's book "Steak Lovers Cookbook." Which gives credit to Chef Mike of Gibsons Restaurant in Chicago. A very easy recipe to make ahead... make plenty as you'll find many other cuts meats and seafood to use it on. The recipe calls for either a blender or food processor but I find the food processor gives more control over the grind. I like it to be more of a coarse grind. I tried it with a blender and it was very fine and hard to control.
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