Chef Paul Blackened Steak Magic Seasoning, 20-Ounce Canisters (Pack of 2)

PERFECT CHRISTMAS HOLIDAY GIFT For Your Griller:If your husband, dad, brother, uncle, cousin or boyfriend is the GRILLING BBQ sort, this is an excellent gift to introduce him (or yourself, g'head) to the yummy joys of Chef Prudhomme Blackened Steak Magic. You might have to backorder it, because I think we bought them out when we stocked up! I don't know about you, but a bunch of the men in my family and my life have often been challenging to shop for a suitable holiday gift for them. Yeah, short of purchasing a $100K sports car for them.... But almost every guy I know loves meat and loves to grill, even if it is just in their own bachelor kitchen.OK, so yes, I'm a fan.What you have to know is that before, I used to be a steak purest. Salt and freshly ground pepper only please thank you. I nearly didn't even TRY a TASTE of the steak when my sister first introduced me to Chef Paul Prudhomme's Blackened Steak Magic. However, once I did, I absolutely love and adore it. It tastes SO yummy on a steak.I see a number of the other reviewers here like it on burgers, so I will have to try that now that we have PLENTY!It used to be easy to find Chef Paul Prudhomme's Blackened Steak Magic at the grocery store.But not anymore.If they carry any of Chef Paul Prudhomme's Blackened rubs, they don't carry the Blackened Steak rub. This is very annoying. I also had to double check to be careful when I purchased the 2 canister vats of the rub that I was indeed ordering the CORRECT rub. The purple label.OK, in case you haven't read the suggestion on the package, one of the ways that Chef Paul Prudhomme himself recommends that you enjoy this is to deglaze the pan with, yes, heavy cream. So you might want to have that in the house. I cannot even make the appropriate stuffing the food into my mouth enjoyments sounds in text to convey to you how yummy that option is. It makes a very nice sauce for the steak on top of the nice encrustation that occurs when you cook it in a pan. Use the pan to catch all the drippings for the best deglazing. Still fabulous alternatively when you are summer grilling outdoors.If you don't happen to have heavy cream in the house, then half-and-half which you might have on hand for your coffee is a good second best.Our kitchen is very small with poor ventilation. Definitely turn on the fan and open a window when you're cooking because as with all dry rub spices hitting the pan or the fire, it creates smoke. Since we now have plenty of the Blackened Steak Magic rub around the house, we've started to experiment with using it with other beef moments. It's really good mixed in with ground beef and a little minced yellow or white onion for grilling your burgers. We've found that the Steak Magic tends to char if you have it on a very high flame, so I'd recommend using a low flame to let it cook more slowly to avoid that. Then it just becomes lightly blackened on the outside and is fantastically yummy.Don't stint on the heavy cream. The deglazed pan drippings and rub make a LOVELY yummy sauce good on Fauxtatoes (pureed cauliflower (The South Beach Diet: The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight Loss) or on real honest to goodness mash potatoes. Or anything that would hold sauce. Like roofing shingles even, lol.

The BEST seasoning EVER!!!!!

This is our go to seasoning for so much! It is delicious. We even gift it to people because it is so good. Great on Salmon and Steak and chicken too. the container lasts quite awhile so we always have it when we need it.

Best seasoning

My cajun steaks are legendary.This spice is my secret.I made steaks with this the first time I cooked for my now-husband. He swooned.And the steak - or chicken, or shrimp, or whatever you use this on - is always delectable. I don't know what all is in this, but it is elevated, savory, delectable. No other cajun seasoning compares. Not even close.It's not a heat-hot spice; it's just right.And it lasts a long time, because you only use a few tablespoons at a time.Our big can of this lasted over 10 years. We just bought 2 more, and will probably die with some of it left in our cupboard. But I won't cook cajun with anything else.

The 2 pack/20oz Chef Paul seasoning is really a lot so I gave one to my sister. You should intend to use it as a meat rub and let it marinate your steaks for 24 hours but I usually have some at the table too because it will come off during BBQing. Great value as it costs about $1/oz in the grocery store.

I bought this product because of the positive reviews, I don't know what I was expecting really. First of all, you get two very large 20-oz canisters. You're not going to run out of this stuff anytime soon.I followed the instructions and warmed up some butter in the microwave, bathed my tri-tip in it, covered both side with this seasoning, slapped my puppies on a pan, and within minutes I had probably some of the best tasting steak I've ever had or made. The seasoning caramelizes quite nicely and retains its flavor. I cook for one so I like to keep things simple.Then my addictive impulse kicked in. I basically tried to put this on everything, and so far the sky's the limit. Cucumbers, for a light calorie-free snack. Almonds. I'm telling you, if you want to freak out, try eating this stuff with unsalted almonds. I don't know what else I will try next. All I can tell you is it fires up my desire to eat and sometimes I need to be careful because I'm on a diet. So unless you have strong impulse control, do yourself a favor and don't buy this. You will most likely end up looking like Chef Prudhomme.

LOVE this stuff!! I even use it on burgers!! I legit replaced any need for Ketchup, etc. with this seasoning. It makes for a different kind of burger than your typical McDonald's style "smothered in sauces" you normally have, but it's pretty damned tasty as well!! Not using Ketchup works out great too 'cause... less sugar!!