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Old 05-16-2013, 08:28 PM   #30
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Join Date: May 2003
Location: Central Oregon
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Originally Posted by Gheybe View Post
Sea salt.

All you need is sea salt.
For steaks I usually stick to salt and pepper. Sea salt is identical to non-sea salt as long as you're not buying iodized salt, so kosher is fine.

For roasts I slather it mustard, butter, salt and pepper and let it sit uncovered overnight. Doesn't taste like mustard at all.

For tri tip, flank steak, skirt steak and some roasts I go with carne asada seasoning - the secret ingredient is MSG!
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