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NY Steak Chef Salt

SKU: OB0007
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A great steak deserves a great salt. Here you get two: moist, crunchy, sel gris from the French island of Noirmoutier, and Kala Namak, a nose-tingling black salt mined from volcanic mineral deposits in India. Add a pinch of coarse sugar for balance and cracked coriander for allure. This ragged yet cosmopolitan blend towers atop steaks and chops, elevates a meatloaf, and recalibrates your chili.


Sel gris de I'lle de Noirmoutier is formed in porcelain-lined salt evaporation pans on islands off the coast of Lyon, France. Before harvesting, the rugged jumbled salt crystals look pristine and transparent. They pick up their characteristic grey opacity when clay scraped off the floor of the evaporation pans mixes with the salt during raking. The crystalline character of Noirmoutier is raucous and chaotic and nearly saturated with sea water. Perfect for keeping steaks and chops moist and juicy.

Kala Namak rock salt, the ancient Indian black salt with reputed medicinal properties is melted with spices over wood fires resulting in a salt that is rich in iron (giving it an amethyst sheen) and a mild but meaty sulfuric aroma.

Ancho Chiles are dried red poblano chile peppers. They are aromatic, fruity like dried raisins, and relatively mild (only 1250 to 2500 Scoville units, a measure of the heat-producing oil in hot chiles).

Coriander Seeds are the pale brown and perfectly round seeds produced by the same plant that gives us fresh cilantro leaves. When cracked, the delicate seeds release aromas of lemon and sage.

Thyme leaves appear small gray-green and indistinctive, but don't let that fool you. Their warm, refreshing flavor permeates everything they touch thanks to thymol, the volatile oil that defines this soothing herb.

Tellicherry Peppercorns are the highest grade of pepper grown on Mount Tellicherry in the Malabar region of southern India. Tellicherry are given extra time to ripen on the tree, giving them more pungent oils than other peppercorns. Turbinado sugar, barely refined raw cane sugar, is burnished with molasses and naturally crystallized, rather than granulated like more processed sugars. Onion and Garlic quality changes from season to season and crop to crop, but once the bulbs are dried into flakes their sweet earthy flavor and pungency is set. We use garlic and onion flakes that are flash-dried to capture those flavors before they oxidize.