The deep richness of coffee and sweetness of brown sugar combine for an ideal caramelized crust on your steak that helps hold in the natural flavors and juices. Work into meat and let it sit for 30 minutes to an hour before cooking. We love this seasoning best on a good T-Bone or Porterhouse steak and we also enjoy it on bolder, steak-like fish like tuna and swordfish. It's great with chicken, too - just use a little less to not overpower the milder flavor of chicken.
Hand blended from ancho chile powder, brown sugar, paprika, ground coffee, sea salt, black pepper, yellow mustard, coriander, ginger, de arbol chile powder and Mexican oregano
Net Wt. 2 oz. in a resealable foil pouch
