Top 6 Finishing Salts for Steak

A killer grilled steak only needs a solid finishing salt (and maybe a fork and knife) to be enjoyed. Not all salt is created equal, though, and minerals like calcium and magnesium vary by source — land-mined or sea-evaporated. These variables shape the crystals’ size, color, and flavor, making each salt unique. Beyond just seasoning, salt amps up steak’s beefy punch, balancing fat and acidity.

During a taste test for Tasting Table where I tried 10 different finishing salts on multiple cuts of steak, I discovered my favorite top 6:

1. Vancouver Island Flaky Sea Salt

Hand-harvested from Canada’s glacier-fed waters of Vancouver Island, these medium-to-large flakes offered a delicate crunch and surprisingly delicious flavor. The crystals didn’t melt right away like most finishing salts but I took bite after bite as the salt complemented the steak perfectly. The saltiness was spot-on — no aftertaste. My top pick, hands down.

2. Murray River Salt Flakes

Australia’s pink salt, sourced from the mineral-rich Murray Darling basin, shines with sun-crystallized flakes. This award-winning salt comes from a protected underground source. On my sirloin, the small-to-medium crystals barely melted, but delivered a pleasant, non-lingering saltiness that paired perfectly with the beef. Another personal favorite.

3. Straight From France Fleur De Sel

This “flower of salt” from France’s Guerande region is hand-harvested, pure, and unrefined, creating small-to-medium crystals. This imported salt features a high moisture content and compact granule. It melted slightly on steak, and still had a light crunch, which paired well for a tasty balance. I’d rank it above Maldon and Redmond’s — impressive stuff.

4. Redmond’s Real Salt

Mined from Utah’s ancient seabed, this unrefined salt packs 60+ trace minerals for a subtle sweetness. Fine-grained (though coarse exists), it dissolved fast on steak. Redmond’s is a solid go-to salt for me —reliable and widely available. It has a nice salty taste that complements food really well.

5. Maldon Salt Flakes

From Maldon, England, this cult-favorite flaked salt boasts pyramid-shaped crystals that have been hand-harvested for 140 years. Made from a brine, each small batch is raked by hand before it’s dried. Sprinkled on a rested sirloin, the small-to-medium flakes stayed crunchy, featuring a hint of sweetness. It tasted like regular salt to me — not a standout — but steak fans frequently sing its praises.

6. Diamond Crystal Sea Salt Flakes

Diamond Crystal has been in business since 1886. Its kosher sea salt flakes are a favorite among chefs. The flakes are finer than many other finishing salts, and it scattered easily like a fine powder. But I really enjoyed the taste, which was a delicate, non-overpowering flavor.

When you want to know how to make the most of your meat…

More at the Happy Belly Cafe