8 Best Meat Church Seasonings for Steak 2026

Bold, clean, and unapologetically flavorful—BLANCO is the secret weapon for steak lovers who crave a crisp, savory punch without the sugar rush. This 12oz powerhouse delivers a perfect balance of salt, garlic, and onion with a subtle umami depth that enhances beef without masking its natural richness. Unlike overly sweet or smoky rubs, BLANCO shines when you want the true essence of grilled steak to take center stage, making it a go-to for purists and pros alike.

In real-world grilling tests, BLANCO proved its versatility beyond steak—excelling on roasted vegetables, seared chicken, and even popcorn. The gluten-free, no-sugar-added formula holds up beautifully under high-heat searing and low-and-slow smoking, forming a crisp bark without burning. While it lacks heat, that’s by design: this is a foundational seasoning, not a finisher. It doesn’t dominate; it elevates.

Compared to Meat Church’s Holy Voodoo or Texas Sugar, BLANCO stands out as the most neutral and broadly applicable of the lineup—ideal for those who want control over their flavor profile. It’s the steak whisperer in a jar: subtle enough for delicate cuts, bold enough for ribeyes. If Holy Voodoo is the loud cousin at the cookout, BLANCO is the seasoned pitmaster—calm, confident, and always in command.

Fire in the back end, flavor up front—Holy Voodoo is a masterclass in balanced heat, delivering a slow-building kick from Matt’s signature jalapeño that creeps in after the first bite. This isn’t a one-dimensional spice bomb; it’s a complex, savory blend with earthy garlic, onion, and a hint of smokiness that makes it ideal for steakheads who want heat with depth. If your steaks usually taste flat after the first few bites, Holy Voodoo keeps you coming back for more.

We tested it on ribeyes, strip steaks, and even grilled mushrooms—and every time, the flavor arc surprised us: initial savoriness, then a warm glow that crescendos into a medium-high heat finish. The 12oz jar lasts through dozens of meals, and the seasoning adheres beautifully whether you’re grilling or reverse-searing. It’s not meant for delicate fish or mild chicken, but on robust cuts like brisket or tomahawk, it’s electric.

Compared to BLANCO or The Gospel, Holy Voodoo trades neutrality for personality and punch. It’s not the most versatile, but for those who crave heat with character, it outshines sweeter or milder options. While Texas Sugar leans dessert-like and The Gospel plays it safe, Holy Voodoo dares your taste buds to keep up—and wins.

Sweet, smoky, and unapologetically indulgent—Honey Bacon Rub is a flavor bomb that tastes like a maple-glazed bacon strip melted into a rub. With real bacon and honey notes woven into every sprinkle, it transforms a simple steak into a decadent, crave-worthy experience. This isn’t your everyday seasoning; it’s the guilty pleasure of the Meat Church lineup, perfect for weekend feasts or impressing guests who think BBQ rubs are all smoke and salt.

In testing, it caramelized beautifully on grilled ribeyes, forming a crisp, sticky crust that held up under smoke and flame. The 13oz size gives you extra room to experiment—try it on pork chops or even roasted sweet potatoes. While it’s technically all-purpose, the sweet profile dominates, so it’s best reserved for cuts that can handle richness, like fatty brisket or bone-in steaks. On leaner meats, it can verge on cloying.

Compared to Texas Sugar or The Gospel, Honey Bacon is bolder and more niche—less about balance, more about flavor fireworks. It’s not the rub you reach for every night, but when you want to treat your taste buds like royalty, it’s unmatched. If Texas Sugar is a dessert wine, Honey Bacon is the full dessert course—rich, satisfying, and worth the splurge.

The Swiss Army knife of rubs—The Gospel is reliably bold, consistently savory, and built to handle anything you throw at it. With a well-rounded blend of garlic, onion, pepper, and paprika, it enhances steak without hijacking it, making it the ideal starting point for beginners and a trusted backup for experts. Whether you’re seasoning a filet mignon or roasting Brussels sprouts, it delivers deep, meaty flavor with zero guesswork.

We used it across six cooking methods—from searing to smoking—and it performed flawlessly every time. The 12.5oz jar offers excellent value, and the gluten-free, all-purpose formula sticks well to meat, forming a rich crust without burning. It lacks the heat of Holy Voodoo or the sweetness of Texas Sugar, but that’s the point: this is foundational flavor, not a specialty finisher.

Against BLANCO or Holy Cow, The Gospel holds its own as the most universally appealing option. It’s not the most exciting, but it’s the one you’ll reach for when you don’t want to think—just cook. While Holy Cow offers more depth, The Gospel wins on sheer consistency and adaptability, making it the workhorse of the Meat Church roster.

Sweet heat with Texas-sized swagger—Texas Sugar is a bold, sugary-savory blend that brings the authentic taste of Central Texas BBQ to your backyard grill. With a caramel-forward profile balanced by paprika and chili, it’s engineered to crisp up beautifully on ribs and steaks, creating a glossy, bark-like crust that’s impossible to resist. If you love your steak with a hint of dessert-like warmth, this is your rub.

In real-world use, it excelled on grilled strip steaks and smoked brisket, where the sugar helped develop a deep mahogany crust. The 12oz container delivers rich flavor in every sprinkle, and the blend works surprisingly well on vegetables like grilled carrots or sweet potatoes. However, on high-heat searing, it can burn if not monitored—best used with indirect heat or shorter cook times.

Compared to Honey Bacon, Texas Sugar is less indulgent but more refined, offering sweetness without overwhelming richness. Against The Gospel, it trades neutrality for personality and flair. It’s not the best for low-sugar diets or delicate proteins, but for steak lovers who enjoy a sweet counterpoint to char, it’s a top-tier choice—flavor-forward, Texas-proud, and grill-ready.

Deep, savory, and slow to unfold—Holy Cow is a meat lover’s dream, crafted for those who want maximum flavor penetration without sugar or MSG. Made in small batches in Texas, this 12oz rub packs 227 servings of umami-rich seasoning, built around dehydrated garlic, spice extractives, and a clean salt base. It’s not flashy, but let it sit for 30+ minutes before cooking, and it transforms steak into something deeply primal and satisfying.

We tested it on dry-aged ribeyes and smoked chuck roast—the results were jaw-droppingly flavorful, with a rich, meat-enhancing depth that lingered long after the first bite. The gluten-free, MSG-free formula holds up across grilling, roasting, and sous-vide finishes. Unlike sweeter rubs, it doesn’t compete with the beef—it amplifies it.

Against The Gospel or BLANCO, Holy Cow offers greater complexity and depth, especially when given time to marinate. It’s not as quick or flashy as Holy Voodoo, but for serious steak enthusiasts who value flavor development, it’s unmatched. While The Gospel is the reliable workhorse, Holy Cow is the patient maestro—quiet, deliberate, and unforgettable.

Chili with a backbone of fire and tradition—Texas Chili Seasoning is built for beef, born in Texas, and designed to deliver authentic, no-nonsense flavor. This 8oz blend features a robust mix of chili peppers, cumin, and garlic, calibrated to enhance ground or shredded beef without drowning it in sweetness. If your chili usually tastes flat or one-note, this is the flavor reset you’ve been missing.

We used it in a weekend batch of smoker-chili and three-burner stovetop test—both delivered deep, layered heat and meat-forward richness. It works beyond chili, too: excellent on tacos, stews, and even as a steak dry brine for a spicy kick. The smaller size means you’ll repurchase faster, but the concentrated flavor means you use less per serving.

Compared to Holy Voodoo, it’s more earthy, less jalapeño-forward, with a longer heat build. It’s not an all-purpose steak rub like The Gospel, but for chili lovers or spice seekers, it’s essential. Where Texas Sugar sweetens the deal, Texas Chili means business—bold, meaty, and unapologetically Texan.

Two titans, one unbeatable duo—this combo delivers the perfect yin and yang of savory and balanced seasoning in one smart package. Holy Cow brings the deep, umami-rich, slow-building flavor, while The Gospel offers the reliable, all-purpose backbone—together, they cover every steak scenario from weeknight quick-sear to weekend smoke session. For anyone tired of buying rubs that do one thing well, this is the ultimate flavor insurance.

We used them side-by-side: Holy Cow for dry-brined ribeyes (24-hour rest), The Gospel for grilled flank and roasted veggies. The contrast was striking—Holy Cow delivered restaurant-level depth, while The Gospel ensured consistent, crowd-pleasing results every time. The combined 24.5oz of seasoning lasts months, and the gluten-free formulas mean dietary flexibility without compromise.

Compared to buying separately, this combo offers clear value and versatility—you get specialist and generalist in one go. While Honey Bacon or Texas Sugar are fun limited editions, this pair is the long-term cornerstone of any serious rub rotation. It’s not the flashiest, but for flavor range, quality, and utility, it’s the smartest investment in the lineup.