Beef up your meat dishes with Chicago Steak. This perfect blend of herbs and spices is ideal for beef, whether you’re making burgers, cooking sausages or grilling a brilliant rib fillet.

Add Chicago Steak rub to a tender, delicious cut of steak before grilling, roasting or smoking.

It’s not just for steaks, it’s also perfect for burgers, meatloaf, roasts and pork, try it also on potatoes/veggies.

A classic blend inspired by Chicago’s steak houses works well with cherry, hickory, mesquite wood chips when smoking.

Classic Chicago-style steak: First coat the steaks with oil then generously cover the surface with rub, apply rub at least several hours before and refrigerate. Before grilling, let the steak sit at room temperature for 30-40 minutes.

Preheat a gas or charcoal grill to high heat and once hot, grill steak for three minutes on each side or until charred on both sides.

Check the internal temperature of the steak using a meat thermometer. The ideal internal temperature is 57°C (medium). Always allow steak to rest for a few minutes before serving.