Smokehouse by Thoughtfully, Steak Rubs in Mini Glass Bottles, Vegan and Vegetarian, Includes Cajun, Memphis, Caribbean, Montreal and Southwest BBQ and Steak Rubs, Pack of 5

I gave this to my friend for Christmas as he love steak. He said the flavour was tasty and delicious flavour.

Purchased for a gift, so personally not tried . Told all we’re ok.

we've used the salt a few times and everybody’s compliment and them.

Smokehouse by thoughtfully is an incredible product for discerning taste. I have been cooking for more than 35 years and I can honestly say that this set of steak rubs is one of the highest quality seasoning products I’ve used. The granules are packed with amazing flavors and when used correctly, they create a memorable meal.After using rub on steaks, chops, or chicken, I always give a quick spray of avocado oil to add a bit of moisture to the rub for two reasons: 1) to help ensure that the rub sticks to the meat, 2) adding a small amount of avocado oil helps to breakdown the granules, creating a flavorful marinade that helps create a perfect crust on the steaks, chops, land chicken.I love, love, love every rub in this sampler pack! I highly recommend this product. I will definitely be a return customer.

The Smokehouse by Thoughtfully, Steak Rubs in Mini Glass Bottles is a great giftable set. The salts have good balance of flavor and spice and the mini glass bottles make it easy to store them in my kitchen. I have used the rubs on a variety of meats, vegetables, and tofu, and the results are delicious.

These steak rubs are great, and this set is not only super cute, but great as a gift too! Amazing flavors and the bottles can be reused/repurposed when finished!

I decided to use these for some birthday dinner steaks and they turned out great. I used the southwest blend for a big tomahawk cut I got from the butcher and the Montreal steak on some eye-of-round steaks for the kids. The Montreal seasoning was coarse, flavorful, and with heavy salt. The Southwest was a bit underwhelming, but I think it was my cooking technique for the cut rather than the seasoning. I dry rubbed the tomahawk with the seasoning and olive oil, seared all sides on the grill, and then basted it with fresh rosemary and butter in a cast iron skillet and threw it in the oven to reach an internal temp of 145 for medium rare. It was delicious but lost any kick the southwest mix may have offered from the juices and butter it was basted with.