Burnt Finger BBQ - Steakhouse Grill Seasoning

The Worcestershire richness really comes through on a grilled flank steak, way more depth than my usual salt-and-pepper mix. I was worried the garlic would overpower it, but it's balanced nicely with the onion.

Threw this on ribeyes over screaming hot coals and the crust was unreal. The onion and garlic come through way more than a basic salt-pepper rub, without burying the beef.

The Worcestershire richness really comes through on a hot cast iron sear, gives the crust that steakhouse flavor I can't get from plain salt and pepper. I've gone through half the bottle already, it's become my default for anything hitting high heat.