Let me start by saying this: if you're serious about meat, Hardcore Carnivore Black is a seasoning that deserves a permanent spot in your kitchen. I've used it on everything from ribeyes to burgers, and it never fails to impress.

The first thing you'll notice is the dramatic black crust it creates – it's like something out of a steakhouse commercial. That activated charcoal doesn't just look cool; it adds this subtle smokiness that makes even pan-seared meats taste like they came off a grill.

Where this rub really shines is on thick cuts. I did a 2-inch tomahawk steak last weekend – generous coating of Hardcore Carnivore Black, let it sit for an hour, then reverse seared. The flavor penetration was incredible, with this perfect balance of savory, slightly sweet, and just the right amount of salt (though fair warning – if you're salt-sensitive, go lighter).

Pro tip: It's fantastic for meal prep! I'll season a whole pack of chicken thighs with it before air frying – gives them this gorgeous dark finish and transforms basic poultry into something special. The large 13oz shaker lasts forever too; I'm three months into my first container with plenty left.

The only downside? It's almost too good. Once your friends try your steaks with this stuff, they'll be begging you to cook for them constantly. Consider yourself warned!