Fire & Smoke Society Steak King Rub and Seasoning, 7.5 ounce

Fire & Smoke Society Steak King is the perfect companion for any cut of steak. Whether you're grilling on charcoal, , a flattop, or smoking your steaks you are sure to be king of the Barbeque with this seasoning blend.   Season those fantastic filets, ribeyes, T-s, and flank steaks with Steak King 7.5oz. Steak Seasoning.  This special mixture of garlic and s is sure to make you feel like royalty. All F&S recipes are created, tested and refined by hand in our Austin, TX kitchen.

RECIPE

Saturday Night Steak
 

Serves 2 to 4
 

• 2 dry-aged strip steaks (1½ to 2 inches thick)
• Steak King seasoning
  
   

Coat all sides of both steaks generously with Steak King seasoning, then use your hands to evenly coat the steak. Set the meat aside to marinate for 1 hour at room temperature.
 

About 30 minutes before you plan to grill, prepare a charcoal grill for two-zone cooking and build a medium-high fire. Clean and oil the grill grates and vent the grill for smoking. When the coals are glowing red and covered with a fine gray ash, grill the steaks over direct heat, flipping and rotating around the fire as needed for even browning (close the grill in between flips to maintain a high temperature. When both sides of the steak are crisp, deeply browned crust. You don’t want a black crust, so if it’s charring too quickly move the steak to indirect heat to finish cooking through.
 

Remove the steak from heat and allow it to rest for 10 minutes before slicing.
 

A FEW MORE TIPS:
 

 Season enthusiastically, before you light your coals. Salt and other aromatics add tremendous flavor, keep meat juicy, and enhance the charring process to create a flavorful exterior. Texture forward seasoning blends like Steak King, made with kosher salt and cracked spices and s create a particularly crackly, tasty crust.
 

 To ensure your steak cooks evenly and has a juicy pink center, allow the seasoned meat to sit at room temperature an hour before grilling.
 

 Cook with a two-zone fire. This set-up will allow you to sear the steak over blistering heat, then allow it to finish (or avoid a flare-up) on the cooler side of the grill.
 

 Let it be. We know, it’s hard not to dig into a sizzling ribeye the minute it comes off the grates (like, when you’re still standing at the grill). But allowing the meat to rest for 10 minutes before slicing gives it time to reabsorb its flavorful juices.