Named for its ability to get the flavor deep into the tissue of the meat. Its bold, coarse flavor, together with its mouthwatering aroma, is used primarily for beef (steaks, burgers, brisket, and ribs). Let your imagination run wild, and try it with other uses such as grilled fish, poultry, shrimp, and even sautéed' or grilled asparagus or veggies. Its unique blend of black pepper, garlic, and onion, as well as other spices, packs a lot of flavor and aroma in just a small amount. Let it rest on your steaks for 10 to 15 min to enhance flavor to its fullest.