Steak Seasoning - Smoked Pepper & Herbs

The Chef Steak Seasoning with smoked pepper and herbs: a bold crust on beef

The Chef Steak Seasoning is a blend built around coarse black pepper and salt, with smoke flavour and herbs. Rosemary and wild garlic round off the bold pepper, and the smoke flavour gives the steak a grilled character even when it is pan fried. The blend is used as a dry rub and gives beef a dark and flavourful crust.

Pepper is the dominant flavour, with a clear undertone of smoke. The herbs lift the whole without taking over, so the meat still tastes of meat. The blend suits steak, rib eye, sirloin and tenderloin, and also works well on burgers and beef skewers.

Features

• Pepper and smoke: Coarse black pepper with a clear undertone of smoke.
• Herbs: Rosemary and wild garlic give a herb profile that lifts the flavour without dominating.
• Salt included: The salt is already in the blend, so no extra salting is needed.
• Dry rub: Gives a dark and flavourful crust when the meat is fried or grilled.

How to use

1. Pat the meat dry with kitchen paper.
2. Sprinkle the seasoning evenly over all sides and rub it in well.
3. Let the meat rest for about 20 minutes before cooking.
4. Fry or grill the meat over high heat to the core temperature you want.
5. Let the meat rest for a few minutes before slicing.

Specifications

FAQ Frequently asked questions