Steak Seasoning 45gram

Salt,Black Pepper, Garlic,Smoked & Ground Paprika, Onion, Red Flakes ,Thyme

• Perfect for All-Around Cooking

• Gluten Free

• Non-GMO

• All-natural

• No Artificial colors.

• No MSG

• Small amount of rice flour to prevent clumping

• Store in a cool, dry place

Steak seasoning is typically used as a dry rub on steaks before grilling, broiling, or pan-frying to enhance flavor and potentially tenderize the meat. It can also be used on other proteins like pork, chicken, or even as a vegetable seasoning. 

Detailed Usage:

1. 1. Before Cooking:

   • Seasoning: Pat the steak dry with paper towels to remove excess moisture. Sprinkle a generous amount of steak seasoning on both sides and rub it in thoroughly. 

   • Resting: Allow the steak to rest at room temperature for 15-20 minutes (or even longer for deeper flavor) to allow the rub to penetrate. 

   • Cooking: Grill, broil, or pan-fry the steak as usual, ensuring the seasoning is evenly distributed and doesn't burn. 

   • Basting (optional): For stovetop cooking, basting with butter near the end can help pick up any fallen seasoning 

2. 2. Beyond Steak:

   • Roasts: Steak seasoning can be used on roasts, such as chuck roast or brisket, before searing and continuing to braise or roast in the oven. 

   • Pork: Apply to pork chops, pork shoulder, or pork loin/tenderloin before grilling, pan-searing, or roasting. 

   • Chicken: Season chicken breasts, thighs, or wings before cooking. 

   • Marinades: Create a quick marinade by combining steak seasoning, olive oil, lime juice, and soy sauce. 

   • Vegetables: Use on sautéed peppers and onions, roasted cauliflower, potatoes, or other vegetables. 

   • Rice and Beans: Sprinkled on rice (including low-carb options) or beans for added flavor. 

Tips:

• Ratio: Use about 1 tablespoon of seasoning per pound of meat. 

• Seasoning Early: Allow the salt in the seasoning to work into the steak for a more tender result.

• 360° Effect: Season all sides of the steak evenly for consistent flavor,