G.M.O. (Garlic Mushroom Onion) All-Purpose Seasoning

Garlicky and savory, with sweet onion, a round mushroom depth and gentle black-pepper warmth.

Toasty garlic leads, then sweet onion. Porcini and shiitake give a round, savory finish that makes food taste deeper, not mushroomy. Fine black pepper keeps it warm rather than hot. It is salted to season in one pass, so taste before adding finishing salt. Tan, with fine black specks.

Steaks, chops, chicken, burgers, roasted potatoes, vegetables, eggs, and sautéed mushrooms and onions.

Steaks, chops, chicken and burgers: 1 tablespoon (about 9 g) per lb of meat. Season steaks and chops right before cooking, or 45 minutes to 24 hours ahead, uncovered in the fridge. Season burger patties on the outside just before they go on the heat. Potatoes and vegetables: 2 to 3 teaspoons per lb, tossed with oil before roasting; taste and add salt if needed. Eggs: about 1/2 teaspoon per 2 eggs, added at the end of cooking.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Serves 2 to 3. Pat two 12 oz boneless strip or ribeye steaks, about 1 inch thick, dry with paper towels. Season all sides with 1 1/2 tablespoons G.M.O. All-Purpose Seasoning, about 1 tablespoon per lb. Cook right away, or refrigerate uncovered on a rack for 45 minutes to 24 hours. For the topping, melt 2 tablespoons butter with 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat. Add 8 oz sliced cremini mushrooms and 1 thinly sliced yellow onion and cook, stirring now and then, 10 to 12 minutes, until browned and tender. Stir in 1 teaspoon seasoning for 1 minute, then scrape into a bowl.

Wipe out the skillet, add 1 tablespoon oil and heat over medium-high until it shimmers. Sear the steaks 3 to 5 minutes per side, turning once or twice, until the thickest part reaches 145°F, the USDA safe minimum for whole cuts of beef (steakhouses often serve steak at 130°F, medium-rare). Rest the steaks 5 minutes. Meanwhile, return the mushrooms and onions to the warm skillet off the heat with 2 tablespoons water or beef stock and stir up the browned bits. Taste and add a pinch of salt if needed. Slice the steaks across the grain and spoon the mushrooms and onions over the top.

Ingredient overview: Granulated garlic, granulated onion, kosher salt, garlic powder, onion powder, ground black pepper, porcini mushroom powder, shiitake mushroom powder.

Check the physical package for the complete current ingredient and allergen statement, including subingredients of compound powders. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch
• 8 oz Fresh-Sealed Pouch
• 1 lb Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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