Hardcore Carnivore Steak Master Steak Seasoning 12 oz — Coarse Pepper & Garlic Rub for Steakhouse Crusts

Hardcore Carnivore Steak Master Steak Seasoning is a 12 oz Texas-made coarse rub designed to give steaks a bold, peppery, garlicky steakhouse finish for grilling, pan-searing, or oven roasting.

Developed by BBQ expert Jess Pryles and produced in Texas, this Steak Master seasoning blends coarse black pepper, chunky garlic, smoked paprika, and Worcestershire powder to create a robust, savory crust on beef. The shaker holds a generous 12 ounces so frequent grillers and home cooks can season multiple steaks, roasts, or hearty cuts without constantly refilling. It’s formulated for flavor-first results rather than any specific diet, and may contain small amounts of sugar to balance and deepen savory notes.

How will Steak Master change my grilling routine?

Steak Master adds an immediate, steakhouse-style punch that forms a flavorful crust when exposed to high heat. Use it as a straight rub before cooking or add during resting to refresh slices; it’s versatile enough for charcoal, gas, or cast-iron searing.

• Coarse texture creates a pronounced crust on high-heat grills and pans
• Balanced pepper, garlic, and smoked paprika for classic savory flavors
• Generous 12 oz shaker reduces refill frequency for regular cooks
• Works on steaks, roasts, burgers, and grilled vegetables for cross-use

What cuts and cooking methods work best with this seasoning?

This blend excels on beefy cuts like ribeye, strip, flank, and skirt where bold flavors stand up to rich meat. It also complements pan-searing, reverse searing, smoking, and high-heat grilling—use more sparingly on delicate proteins.

• Ribeye and NY strip: heavy seasoning for pronounced crust
• Flank/skirt: enhances marinades or dry-rub before high-heat sear
• Ground beef: apply to burgers for steakhouse flavor
• Vegetables: sprinkle lightly on hearty veggies like mushrooms or eggplant

How much should I use and when should I apply it?

For steaks 1–1.5 inches thick, a moderate, even coat on both sides is usually enough—press it into the meat and let sit 15–45 minutes for flavor adherence. Use more for thicker cuts or when you want a stronger crust; avoid over-salting by shaking and tasting on a small piece first.

• Light seasoning: 1/4–1/2 teaspoon per side for subtle flavor
• Standard steak: 1/2–1 teaspoon per side for balanced crust
• Thick roasts: 1–2 teaspoons per pound, massaged into surface
• Timing: 15–45 minutes before cooking or immediately before sear

What are the ingredients and any dietary notes I should know?

The formula focuses on bold savory components like coarse black pepper, chunky garlic, smoked paprika, and Worcestershire powder to create a layered flavor profile. Hardcore Carnivore designs this product for taste rather than dieting—some blends may include small amounts of sugar to round flavors, so it isn’t marketed specifically for restrictive eating plans.

• Primary flavors: black pepper, garlic, smoked paprika
• Contains Worcestershire powder for umami depth
• May contain sugar used to balance and caramelize flavors
• Proudly made in Texas by Jess Pryles and Hardcore Carnivore

Who is this for? Steak Master is aimed at home grillers, backyard pitmasters, and anyone who prefers bold steakhouse flavor without fuss. It’s ideal for cooks who sear at high heat, entertain often, or want a reliable, restaurant-style rub in a large shaker. If you enjoy coarse, pepper-forward seasonings and want a ready-to-use blend to elevate beef, this 12 oz Steak Master shaker is built for consistent, savory results.

Ingredients

Salt, Garlic, Spices, Onion, Smoked Paprika, Worcestershire Powder (Dextrose, Caramel Color, Yeast Extract, Garlic Powder, Salt, Spices, Cellulose Gum, Malic Acid, Natural Flavor, Maltodextrin, Onion Powder, Calcium Stearate), Silicon Dioxide (less than 2% used for anti-caking purposes).