Somethin’ To Beef About Savory Umami Steak Blend

Somethin’ To Beef About is an umami-forward steak seasoning that earns its spot next to your salt and pepper. It’s salty, smoky, and deeply savory, with porcini mushroom powder bringing that rich “more beefy” flavor you usually only get from long cooks. Aleppo chile adds a gentle warmth instead of a harsh burn, horseradish root powder gives it a clean bite, and apple cider vinegar powder lands a bright tang that keeps fatty cuts from feeling heavy. If you want a beef rub that hits hard without tasting like a gimmick, this is it.

Use it on ribeyes, strip steaks, brisket, burgers, roasts, bison, and wild game. It also shines on pork chops, chicken thighs, mushrooms, and roasted vegetables when you want savory depth without reaching for a sauce. This one was built for the grill and smoker, but it’s just as good in a cast iron pan when you need dinner fast and still want that backyard flavor.

How to use it: For most proteins, start around 1 to 2 tablespoons per pound. Let it sit 20 to 30 minutes before cooking so it sweats into the surface. Sear it, grill it, smoke it, reverse-sear it, or roast it. For brisket and ribs, pair it with Somethin’ For Rubbin’ to help build bark. For burgers and sandwiches, it plays especially well with Jalapeño Business. If you want a bright finish on smoked meats, brush on The Magical Mop or glaze with The Clevelander. This seasoning is ideal for beef and mushroom recipes.