The difference between a good steak and an exceptional one can often be just a sprinkle of the right finishing salt, which enhances rather than overshadows the meat's natural flavors.
Pacific Blue Flake Sea Salt, while visually appealing with pyramid-shaped crystals, ultimately failed as a finishing salt due to its overpowering saltiness that masked other flavors.
In contrast, a great steak finishing salt like Vancouver Island Flaky Sea Salt achieves a balance between salinity and minerality, complementing the beefy flavor without overwhelming it.
The key to a great steak rub is creating a blend that enhances the natural flavors of the meat, not overpowers them, using salts with the right texture and flavors.
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