Our SALT PEPPER GARLIC blend is a nod to my friends and family who are not necessarily big spice fans. This blend will meet their needs. It has the basic Salt, Pepper, and Garlic with just the slightest hint of onion and green bell pepper. It’s very mild with just the slightest pop of unexpected flavor. It will elevate the flavor of any meat, fish or veggie. It’s also great on eggs.
I particularly like my grilled steak with just DAD’S SALT PEPPER GARLIC. I lean towards a thick (1 1/2”+) ribeye sprinkled generously with SPG. I prefer medium rare to medium, cooked to an internal temperature of 135 degrees.You may also want to try SOUS VIDE cooking. My son gave me one a couple years ago, and it’s awesome. If you want a lot of steaks done perfectly, just set the temp, give it a couple hours, douse them liberally with DAD’S SALT PEPPER GARLIC, then throw them on a hot grill for a nice sear. The end result will be perfectly cooked steaks every time.
