How to Use Butcher Salt for Perfect Steak Seasoning

By Red Stick Spice Company | Published: 2026-10-30

Category: How-to Guides

Learn how to use Butcher Salt for steak seasoning, from dry brining to finishing. Get step-by-step tips for juicy, flavorful results.

Quick Answer

For the best steak, use Butcher Salt as a dry brine at least 40 minutes before cooking, then finish with a light sprinkle after resting.

Why Butcher Salt Works for Steak

Butcher Salt is a hand-blended herbed salt made with Sonoma Sea Salt, rosemary, thyme, sage, and marjoram. This combination adds both salt and aromatic herbs, so you get a complete seasoning in one step.

The larger salt crystals draw out moisture and then reabsorb it, carrying the herbal flavors into the meat. This is why dry brining with Butcher Salt produces a more flavorful and juicy steak than seasoning right before cooking.

Steak Cuts and Timing

Butcher Salt works on any cut, but timing matters. For thick cuts like ribeye or strip steak, dry brine for at least 40 minutes, or even overnight in the fridge. For thinner cuts like skirt or flank steak, 20–30 minutes is enough to avoid over-salting.

If you're short on time, you can still get good results by seasoning right before cooking, but you'll miss the deeper flavor that comes from the brine.

How to Season Steak with Butcher Salt

Pat the steak dry: Use paper towels to pat the steak completely dry. This helps the salt stick and promotes a good crust. Moisture is the enemy of a good sear.
Apply Butcher Salt generously: Sprinkle Butcher Salt evenly on all sides. Use about 1/2 teaspoon per pound of steak, adjusting for thickness. Don't be shy—but don't overdo it. You can always add more later.
Let it rest (dry brine): Place the seasoned steak on a wire rack in the fridge for at least 40 minutes. For best results, leave it overnight. This step is crucial for flavor penetration and even cooking.
Cook to your preferred doneness: Sear in a hot skillet or grill. Butcher Salt's herbs will create a flavorful crust. Use a meat thermometer to avoid overcooking. A thermometer is your best friend for perfect doneness.
Rest and finish: Let the steak rest for 5–10 minutes. Just before serving, add a light pinch of Butcher Salt to brighten the flavor. Resting lets juices redistribute; the final pinch adds a fresh herb note.

Product Spotlight

Butcher Salt: Butcher Salt is hand-blended in house from Sonoma Sea Salt, rosemary, thyme, sage, and marjoram. This blend means you get salt and herbs in one, so you don't need to buy separate seasonings for steak.
Butcher Salt