Derek Wolf - Gaucho Steakhouse Rub

I have been a fan of the Spiceology brand for more than 5 years and i have been happy with their products. I ordered the smaller container to try this out on my Filet's and Rib Eye steaks for dinner. With Covid, we are not able to dine at our favorite steak houses in the area, so i have been looking for a great seasoning outside of salt and pepper. WOW was I impressed!!!!! I seasoned the steaks for a couple hours before they went on the grill and I did a reverse sear. They went on the Traeger for 45 minutes at 225 and then I finished on the Weber after it was nice and HOT! My wife and I love this seasoning ..zero complaints

A little pricey but definitely worth it! Freshness and taste were amazing!

I like gaucho flavor. I was using a different seasoning before I tried this one. This is a heavy flake seasoning with ingredients so fresh, I could smell the bell peppers in it. We did up some grilled bone in pork chops with my standard method of olive oil rubbed all over and then this seasoning applied liberally. This is going to be my new go-to for chops. Perfectly balanced flavor, not too salty with the right balance of herbs to spices. Crazy good rub. I can't wait to try it on steaks.

Very good value

Goes great with lamb and steak so far! Cant wait to try it with more meats!

The McCormick's marinade/seasoning is by far superior. This is good, but the salt isn't prevalent at all, so I add extra kosher salt whenever I use this. It's great on skirt and flank, but didn't really impress on filet or ribeyes.

So I discovered Derek Wolfe when I purchased the Spiceology Hell's Kitchen Vampire Killer garlic seasoning (btw, I cannot recommend the Vampire Killer highly enough, it's so delicious, once you try it you'll never want to live without it again, its life changing, really) Anyway, I wish these spices weren't so ridiculously overpriced, I would love to get Derek's entire collection not to mention about 94% of everything Spiceology offers (they do not make a bad seasoning, not one). The prices are insane, so i try one new blend per pay.Now to address a couple foolish remarks made in other reviews, if you aren't seasoning your meats yourself with chefs salt and fresh cracked pepper, why bother hitting it with a blend? Season your meat generously with chefs salt, then when your ready to add your other herbs or blends to your butter-basting meat, test it first, taste it to ensure your foundation seasoning is where you like it THEN go in with your blends, you season in layers, every step, you season. Every single ingredient should be seasoned alone before going into your dish. Taste. Taste. Taste. Try your basting butter, make sure the thyme, garlic and onion, or whatever spices your using, is their flavor noticeable? I do a fine ground peppercorn for the very first seasoning so that my meat has proper surface contact with the hot pan, then towards the end or when I plate i use my other grinder for a course, larger textured peppercorn grind. The butter and juices that are left behind in the pan can be turned into a beautiful sauce with minimal or maximum effort. You can make a simple au jux to drizzle the plate with or you can add anchovies, tamarin, garlic, shallots, heavy cream, just use your immersion blender to emulsify. These blends also can be roasted in a dry skillet over medium heat, warm the pan add all the spices from your misen place and spread it out in the skillet just until you start to smell the herbs getting more and more fragrant. It can burn quick so don't walk away, heat your spices then empty the pan quickly to keep from burning. You'll get a tremendous amount of flavor from your spices that way, more bang for your buck, essentially. Cooking is what you put into it. Minimal effort can give you an ok, "eh" meal, or with more effort you can turn that "eh, it's ok" to "omg this is the greatest thing I've ever eaten" rapidly. Just like everything else in life, you get what you put into it.

Amazing flavor and whole new experience!