G.M.O. (Garlic Mushroom Onion) Steakhouse Rub

Peppery, garlicky and savory, with a light mustard tang. Savory, not sweet.

Coarse black pepper leads, with real bite and crunch. Minced garlic and onion brown into the crust, then porcini adds savory depth, so it tastes like a steakhouse steak rather than a plain pepper rub. A little mustard and a whisper of thyme sit in the background. The kosher salt also lets it work as a light dry brine when applied ahead.

Ribeye, strip and sirloin steaks, tri-tip, pork and lamb chops, burgers, and steakhouse-style mushrooms and onions.

Steaks, chops and tri-tip: 1 heaping tablespoon (about 10 g) per lb, and up to 1 1/2 tablespoons per lb for steaks 1 1/2 inches or thicker. Pat the meat dry and press the rub on all sides. Then cook right away, or let it sit uncovered in the fridge 45 minutes to 24 hours as a dry brine. Skip the 5-to-30-minute window, when the surface is wet and won't crust. Burgers: 2 teaspoons per lb on the outside of the patties just before grilling; that is light on salt (about 0.35%), so add salt to taste. Sear hot, then finish over medium or indirect heat so the minced garlic toasts without scorching.

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 strip steaks, 1 to 1 1/4 inches thick, dry with paper towels. Press 1 1/2 heaping tablespoons (about 15 g) G.M.O. Steakhouse Rub onto both sides and the edges. Set the steaks on a rack over a plate and refrigerate uncovered for 45 minutes to 24 hours. The salt draws out moisture, the meat reabsorbs it, and the surface dries so it sears into a crust. When you are ready to cook, heat the oven to 400°F.

Heat 1 tablespoon neutral oil in a 12-inch cast-iron or other ovenproof skillet over high heat until it just begins to smoke. Sear the steaks 2 minutes per side without moving them, until a dark crust forms. Lower the heat to medium, add 2 tablespoons butter and, if you like, 2 thyme sprigs and 2 smashed garlic cloves, and spoon the foaming butter over the steaks for 1 minute. Move the skillet to the oven for 3 to 6 minutes, 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). The gentler finish toasts the minced garlic without burning it. Rest 5 minutes, slice across the grain and spoon the pan butter over the top. The rub salts lightly, so taste a slice before adding finishing salt.

Ingredient overview: Kosher salt, coarse black pepper, granulated garlic, granulated onion, minced garlic, minced onion, porcini mushroom powder, yellow mustard, thyme, shiitake mushroom powder.

Contains mustard.

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.

• Explore G.M.O. Seasonings: Garlic · Mushroom · Onion
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