Can steak seasoning really start a story? Well, if you happen to be ranchers that might be the case. The steak seasoning started as an experiment. Wait, just a minute …. this is not really about me. So perhaps I should introduce you to the real author: Terryn. Oh and there is Tom too. As you maybe guessed, this steak seasoning has something to do with him too. The setting: the Sandhills of Nebraska. Maybe not right away? Oh, yeah, Terryn is the one really that should be telling the tale of the steak seasoning saga. Read on for Terryn’s short story.
The Steak Seasoning (Tom’s Steak Rub!)
Tom’s Steak Rub is one with flavors as unique as its story. The story begins back in 2005 in a farmhouse kitchen where Tom, searching for the perfect steak rub, stumbled on a recipe that was good, but not quite perfect. He substituted, tweaked, added, and adjusted until he had a blend he was pleased with.
Then he rubbed some steaks and grilled them up. Then he taste tested his creation with the two roommates with whom he rented the farmhouse. All three agreed – it was basically perfection on a plate. And the rub went on to become a steak grilling staple in the farmhouse kitchen for the duration that the trio lived together.
As fate (and by fate – I mean, God) would have it two of the roommates, Tom and Terryn (that’s me), fell in love, were married, and created a life in the Sandhills of Nebraska. Over the course of 13 years, 5 moves, 3 kids, a few job changes – Tom’s Steak Rub remained a constant in their kitchen. The pair reserved it only for steak.
Sharing Tom’s Steak Rub with the World
It came as no surprise that the rub received rave reviews from those family and friends who partook in its deliciousness. So, in the winter of 2014, the couple made the decision to make Tom’s Steak Rub in bulk to be passed out to co-workers as Christmas gifts. It was so well-received that Tom and Terryn made the rub an annual gift.
And it wasn’t until they started gifting it out that Tom and Terryn realized it wasn’t just good on steak, but that it was also good on pretty much everything. Co-workers were using it on everything from egg to pork and loving it – they couldn’t get enough. And the requests for refills started rolling in.
The rapid rate of refill requests triggered a lightbulb in Terryn’s brain – an ah-ha moment, if you will. She had started a little website called Faith Family & Beef the very same year she and Tom started gifting the rub. She thought to herself, why not start selling Tom’s Steak Rub? It was already in demand among family, friends, and co-workers, and would make the perfect addition to her website. Its sole purpose is giving folks a glimpse of how beef is raise and helping them become more confident purchasing, prepping, and cooking it.
So, she went for it.
In the spring of 2017, Terryn took the necessary steps to become a licensed food vendor. Then she could make, market, and sell Tom’s Steak Rub on a grander scale. And just as she pictured it, Tom’s Steak Rub was well received, winning over the taste buds of all those who tried it. It was so well-received, in fact, that Terryn couldn’t keep up with demand.
One short year later, she began exploring the options of working with a private label spice company to help make Tom’s Steak Rub. And in July of 2018, Tom and Terryn received their first (of hopefully many) shipment of hundreds of bottles of Tom’s Steak Rub. The partnership with the private label spice company has opened the exciting opportunity for Tom’s Steak Rub to be found on grocery store shelves as well as in Shop FFB.
Getting Your Own Steak Seasoning (Tom’s Steak Rub!)
So, there you have it. Except maybe you don’t have this steak seasoning on hand. Because you have never heard of Tom’s Steak Rub before today. Now that you know about the best rub ever, you should order your own. Or perhaps you maybe you would rather win a bottle. But wait – hold your horses. That is what ranchers have to do sometimes in the Sandhills, so this phrase is fitting.
Terryn (and Tom) are giving one lucky reader not one but TWO bottles of steak rub. That means you can keep one bottle and share one with a friend. OR you can keep the both – the beautiful thing for you is that I will never know. Once you try this sensational steak seasoning you may not be able to pass it on to anyone else. Maybe you can simply have them over for dinner instead. And if you can’t wait, order two bottles, win two bottles, and then you have four bottles. (Yes, I can still do math in August.) That much might last you a month or two even.
Anyway to win, please let me know how you would like to try Tom’s Steak Rub. On steak? (A good obvious choice). Eggs? Pork? Sauerkraut? (Perhaps a bit off on that one, but again no judgement). And while it is not required, you should follow Faith, Family & Beef. Note: this is a suggestion, not an expectation. Terryn is on Pinterest, on Instagram, on Facebook and get her newsletter. If you like faith and/or family and/or beef, you will really enjoy what she has to share. So start here at her blog: Faith Family & Beef. You have a week or two to enter. After all, this steak seasoning giveaway is happening during summer when my schedule is a bit sporadic.
Author: neodyssey
My name is Gretchen Garrison. I started this blog about Nebraska in 2013. So far, I have written three books about Nebraska and Lincoln.
I’d put that stuff on anything I’d put what I currently use which is Butt Rub, purchased mostly for the name! I love sauerkraut but not with Tom’s Steak Rub or any rub… I’d use it for butts and ribs and steaks and anything else I could think of!
All of those meat selections sound great with Tom’s Steak Rub. And I was definitely kidding about the sauerkraut although maybe the rub would make kraut edible for me. 🙂
I would put it on chicken <3
Chicken was lost in our initial list. Thanks for bringing it back around.
We’re major beef eaters in our house! I’d use it on steak & hamburgers!!
Sounds good to me!
Definitely steak, burgers and eggs!
Seriously – I love steak seasoning on eggs!
I want to try it on a steak, a Tri-tip and maybe even on a roast!
I am not sure I have made a tri-tip or why that somehow sounds intimidating. Is that an easy cut of beef to work with?
MMMmmmmm, ……. we are cattle ranchers in NE KS so STEAK would be my obvious choice followed up by burgers!!!!!
Here’s the cattle ranchers who feed us all! Operating a ranch requires a lot of work. Thank you for doing that!
Although Tom and Terryn are good friends of ours, I had never heard of Tom’s amazing culinary skills. I would love to try it on steaks, chicken, or pork. I have already put in an order for a bottle, but if it as good as it sounds, we will go through it in a hurry;)
Here’s to new discoveries!
I would try Tom’s Steak Rub on some of our home raised beef!
Simple and delicious sounding!
Love this story! I live in Texas, but am originally from Iowa, so I’m just going to pretend that we’re related. 😀 I would definitely try this on some steak, but you intrigued me when you mentioned eggs. You’ve opened up my heart to a whole new world of breakfast seasoning! <3
You have to try steak rub on eggs. So, so good!
Love hearing the back story! I would love jazzing up the same old stuff I get ina rut making. We grill year round which when it is below zero takes some dedication!
I would guess so. Are you the one manning the grill? I am not sure I would brave the cold. Hey, I don’t always like braving the heat either!
We use it on almost everything, eggs, meat of every kind, even fish, fried potatoes, vegetables, literally almost everything. Since Terryn is our daughter, we have been using it for quite some time now with no plans to stop!
I would love to try it on steak and hamburgers on the grill!