Details

For all meat and fish. Broil, bake, grill. Seals in the juices. Get the secret! Used by the best chefs in many of the finest restaurants. My dad's legendary Chicago steakhouse - Al Farber's - is where it all started in 1957. Thick prime steaks with charred crusts, bursting with juicy flavor. When diners would literally beg to take home our seasonings that made their meat so good, we knew we had a winner. That time and those flavors are captured in our Original Char Crust and Roto Roast rubs. Over the years we've added delicious new flavors to be used on all meats, fish, and even veggies. But we still make our rubs like my father Nathan did - in small batches with only the best herbs and spices. And of course, they all seal in the juices! Enjoy and eat well, Bernard Silver. Rich, hickory grilled flavor. This classy companion to your favorite steak is the original used at Al Farber's legendary steakhouse. Enhances the natural flavor without overwhelming. Also delicious on boneless/skinless chicken breasts, tuna steaks, and your favorite vegetables.

Ingredients

Wheat, Salt, Cane Sugar, Spices, Caramel Color, Soy Sauce Powder (soybeans, Maltodextrin), Paprika, Mustard, Natural Hickory Smoke Flavor.

Directions

Rich, hickory grilled flavor. This is the original used at al farber's steakhouse. Smoky-salty-sweet, it enhances the natural flavor without overwhelming. How to make our signature seasoned crust for r. estaurant-quality meals. Coat all sides dredge protein with char crust (yes, fully coat). Use about 2-3 tbsp per lb of protein. For best results, drizzle or lightly spray with oil after dredging. Cook grill, broil, roast, pan sear using high heat, sear both sides, then cook to desired doneness. Also great in an air fryer! Cooking tips try on veggies! Drizzle with oil, toss with char crust, then cook. Because char crust forms a dark crust, use a meat thermometer. Makes 2-3 meals per package.

Tear off this strip to open.

Warnings

Contains: wheat, soy.