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The grill and stove both got a workout this week, and every blend earned its keep in the rotation. The oven test on a pork loin was the real winner—the crust came out ridiculously good.

The steak I grilled last night had a crust that actually made my neighbor ask what I’d done differently. That sear blend held up perfectly on a screaming-hot cast iron, and the flavor carried through without burning.

Three different blends in one box means I can finally stop buying separate rubs for steak night and chicken thighs. The one with the peppery heat is my favorite so far, and it worked just as well on the cast iron as it did under the broiler.