Whenever we go to Chicago, we try to get to Gibson’s Steakhouse on Rush Street. The service wonderful and the food is always perfect, especially the steaks. When Chef Mike Clark took over the kitchen of Gibson’s, he introduced the use of his “secret” seasoning salt on his steaks before they are cooked. Last Christmas, we brought home a jar of the magical steak salt which (unfortunately) we have completely consumed. After much research and experimentation, we have concocted what we think is a delicious facsimile to use until our next trip to the windy city!
½ cup coarse Kosher salt
1 Tablespoon dried oregano
1 Tablespoon ground black pepper
2 bay leaves, crushed
2 ¼ teaspoons garlic powder
2 ¼ teaspoons onion powder
2 ¼ teaspoons dried thyme
1/8 teaspoon cayenne pepper, ground
Combine all ingredients and pulse in a food processor for 30 seconds. Transfer to a clean jar and store in a cool dry place with other spices. Dom coats the steaks with olive oil and sprinkles about 1/2 teaspoon on each side of the steak before placing them on the grill.
½ cup coarse Kosher salt
1 Tablespoon dried oregano
1 Tablespoon ground black pepper
2 bay leaves, crushed
2 ¼ teaspoons garlic powder
2 ¼ teaspoons onion powder
2 ¼ teaspoons dried thyme
1/8 teaspoon cayenne pepper, ground
Combine all ingredients and pulse in a food processor for 30 seconds. Transfer to a clean jar and store in a cool dry place with other spices. Dom coats the steaks with olive oil and sprinkles about 1/2 teaspoon on each side of the steak before placing them on the grill.