I've always liked Tex-Joy Steak Seasoning from Beaumont Coffee Company. Used to not be able to find it west of Houston but it's been available everywhere now for a few years.

X2...Especially like the Fiesta Fajita seasoning.

I really don't understand why anyone would use kosher salt? It is a low grade salt that got the name from the process of preparing meat to be kosher. It is not kosher! If you want to step up the salt from regular sea salt, use natural mineral salt or pink Himalayan. Another thing, I always make my own rubs in huge batches. If you own a $20 spice mill, try pulverizing the salt to a very fine powder. It really is more pronounced and requires far less. That holds true to the sugar in rubs as well. I use a raw unrefined organic sugar cane sugar. It goes into the spice mill real brown and pulverizes to a fluffy white powder and still has all the molasses for added flavor. The base of my rubs is the finest fine ground paprika money can buy. The black pepper I use is organic tellicherry whole pepper corns pulverized to fine dust. I round out most of my rubs with granulated garlic and granulated onion. I mix it together in a large stainless steel bowl and put it in a large freezer ziplock. I store it in the freezer. I give some away and use the rest as needed. It is cheap and delicious ~

I'll take some!

Montreall..

Kosher salt, black pepper, finish with some creole seasoning and your set!

Bingo. Equal amounts of salt, pepper and garlic cooked on misquite. Haven't faound anything better.

On occasion I change up with the Canadian Steak Seasoning off the shelf, but it doesn't come close and you get big chuncks of seasoning every now and then that just over powers the flavor.

+1

Montreal Steak Seasoning..

Uncle Chris is the best store bought I have used. Like someone said earlier though my home brew is better. I love kosher salt and I smoke it to make it better.

Jess Hall's Serendipity

grill mates mesquite, nothing else