Backyard Beef
Steak & Burger Seasoning
Pepper-forward and built for high heat. Coarse black pepper leads because the grind matters. Fine pepper burns and turns bitter. Coarse pepper chars on the outside and stays aromatic inside. Spanish thyme lifts the blend. Smoked paprika rounds the edges. No sugar. No sweetness. Built for the sear.
Coarse Black Pepper, Kosher Salt, Garlic (Granulated), Onion (Granulated), Red Pepper Flakes, Dried Thyme (Spanish), Smoked Paprika.
No MSG. No Fillers. No Anti-Caking Agents.
Steak, Burgers, Roasts, Beef Ribs, Lamb Chops
Season 30 to 60 minutes before cooking. Press into the surface. Cast iron at 500 degrees or a screaming hot grill. Sear 3 to 4 minutes per side. For burgers, mix 1 tablespoon per pound into the meat.
The coarse grind is a performance decision. Fine pepper oxidizes faster and turns bitter. Coarse pepper chars outside and stays aromatic inside. The Spanish thyme blooms in heat, releasing essential oils during the sear.
Use Everyday as a base the night before, then Backyard Beef 30 minutes before the cook. For burgers with heat, add Flame to the ground meat.
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