This has been our go to steak rub for about 20 years now. I mix it up in big batches and save it in recycled spice jars in the pantry. We've tried some other commercial steak rubs, but we keep coming back to this one. We refer to it as "hot pepper" but don't let that fool you. It's really not hot, and you can control the heat with the amount of cayenne you put in. The only issue I ever have is that it does tend to clump after while, because there are no anti-caking chemicals in it, and I just put a couple of grains of rice in it to alleviate the issue. Apparently, its really good sprinkled over grated cheddar cheese.