Char Crust Roasted Garlic Peppercorn Dry Rub Seasoning, 20 oz shaker — All‑in‑One Steak & Protein Crust, Kosher

Char Crust Roasted Garlic Peppercorn is a bold all-in-one dry rub that builds a savory seasoned crust while helping lock in juices for steak, burgers, chicken, salmon and more.

Inspired by Chicago steakhouse tradition, this 20 oz shaker blends roasted California garlic, freshly cracked peppercorns and balanced savory spices to deliver restaurant-style crust without sauces or lengthy marinades. Kosher-certified and made from clean, premium ingredients, the rub works across grills, skillets, smokers, ovens, air fryers and sous vide finishes. Use it whenever you want a quick, dependable boost of savory flavor and a dark, caramelized exterior on proteins and vegetables.

How do I use Char Crust Roasted Garlic Peppercorn for weeknight steaks?

Pat steaks dry, then generously coat all sides with about 2–3 tablespoons per pound. Lightly mist or drizzle oil after coating to help the rub adhere and promote even crust formation while cooking.

• Measure 2–3 tbsp per pound for a full crusted flavor.
• Press rub into meat; let sit 10–30 minutes at room temperature if time allows.
• Cook over high heat for a dark sear, then finish to desired doneness using a thermometer.

Can this rub be used on chicken, pork and seafood?

Yes — the roasted garlic and cracked peppercorn profile is designed to complement a wide range of proteins without overwhelming them. Apply a lighter coat on delicate fish and a more generous layer on pork chops or bone-in chicken for balanced seasoning.

• Salmon: use a light dusting for flavor without masking texture.
• Chicken & pork: 2 tbsp per pound for a pronounced crust.
• Shellfish & veggies: a pinch or two adds savory depth and caramelization.

What cooking methods work best with this seasoning?

Char Crust Roasted Garlic Peppercorn was formulated to perform across grilling, pan-searing, smoking, roasting, broiling, sous vide finishes and air frying. The rub naturally darkens as it cooks, creating a seasoned barrier that enhances Maillard flavors; use a thermometer to confirm internal doneness.

• Grill & smoker: promotes a robust char and bark.
• Skillet & broiler: quickly creates a crusted exterior.
• Sous vide + sear: season before finish-sear for even flavor.

How much should I expect to use and how is it packaged?

Char Crust comes in a generously sized 20 oz shaker built for frequent cooks and family meals. For full-flavored crusts plan on roughly 2–3 tablespoons per pound, so a 20 oz container provides multiple large meals or many weeknight dinners.

• 20 oz shaker for regular home use and entertaining.
• Estimate yields: several applications per container depending on protein size.
• Kosher-certified and shelf-stable for pantry storage.

Who is this for: Char Crust Roasted Garlic Peppercorn suits home cooks who want steakhouse-style results without complicated prep, grilling enthusiasts looking for a dependable all-purpose rub, and anyone who prefers pantry-ready seasonings for weeknights, backyard barbecues and gift-giving. It’s ideal for cooks who value bold garlic-forward flavor, a peppery finish, and a seasoning that performs across meats, seafood and vegetables.

Ingredients

Roasted Garlic, Wheat, Spices, Salt, Onion, Cane Sugar, Caramel Color, Paprika, Soy Sauce Powder (Soybeans, Maltodextrin), Mustard, Corn Syrup Solids, Tamarind, Vegetable Oil (Palm, Soybean), Natural Flavors.