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Pick your favorite cut (sirloin, strip, ribeye, etc) about 1-2 inches in thickness.

Shake RLK Beef Rub generously over raw beef and let it sit on counter for 30 minutes.

Get a scorching hot pan and sear the meat for 90 seconds on each side. If you’re using a grill, rotate 90 degrees and cook another 90 seconds, flip and repeat to get that beautiful diamond pattern. If you’re using a skillet then cook 3 minutes per side.

Pull meat from heat when internal temp reaches 125 degrees.

Let it rest, covered lightly for 5 minutes before slicing. Enjoy as an entree or with tacos, salads, or pasta.

Rub whole chicken with 2 tablespoons of softened butter.

Rub 2 tablespoons of RLK Poultry Rub on the skin of the bird and in the cavity and under the skin.

Preheat oven to 500 degrees and stuff the cavity with a lemon halved and ½ of a white onion.

Chop and add your vegetables of choice.

Once the oven is done heating, pop the bird and veggies in the oven. Bake for 20 minutes.

Bump the oven temp down to 375 degrees and bake for another 35-55 minutes depending on the size and temp of the bird when it went in. Once the internal temp hits 160 degrees, remove it from the oven and let it rest for 10 minutes.

Slice and enjoy!

TIP: Save the bones to make homemade stock!