聖羅倫斯牛排香料混合

Rubbed this on a couple ribeyes before grilling and the crust it built was unreal. The blend of powdered and cracked spices sticks to the meat way better than the fine shaker stuff I used before.

Rubbed this on a thick sirloin and let it sit for an hour before grilling — the cracked bits crust up beautifully while the powder seeps in deep. Even my picky brother asked what I did differently. We’re on our second jar now.

I’ve been using this on ribeyes for about three weeks now, and the powdered-and-cracked mix clings to the meat nicely without falling off in the pan. The crust comes out just salty and peppery enough, no need to add anything else before grilling.