It’s amazing on steak. Wins steak competitions all the time. Just tasting it by itself, I’d swear it is too spicy for the average person, but it wins. Word of warning, one of the hotter spice in it (I’m assuming it’s the cayenne) is practically in dust form and always puffs a little into the air when you open it. I pretty much sneeze every time. It tastes spicier by itself when testing it than it does when eating it on a steak, but if you have some very spice-averse mouths to feed, you might also try Chupacabra steak seasoning.
edit: pretty much all I put on steaks these days. Maybe butter.
Do you have a recommendation for seasoning burgers?
Interesting- it may be an internal bias, but the steak that I have brought up to temp always seem to turn out better.... I'll have to check out the special. I like Alton- he breaks certain stuff down to a more basic understanding.Alton Brown says this is nonsense in his updated Good Eats steak special.
Oh, I have a recommendation for pretty much everything.
I always use a little Worcestershire and a little Lawry’s seasoned salt. Recipes usually vary from there. Lately I’ve been adding a medium coat of the chupacabra steak rub pictured above and I honestly can’t remember liking anything I’ve ever tried as much.
Mentioned This in the chili thread. Everybody may already know this but if not try Pendery’s on 8th? A spice business in Fort Worth since 1870. More expensive but you would find a world of heat-sealed pre packaged fresh spices and blends for steak, bbq, etc. along with every spice you can imagine. More expensive but big difference from what you get at the supermarket IMO.