Since 1957
It all started in 1957 at the popular Chicago steakhouse – Al Farber’s. The house specialty was tender thick prime steaks and roasts with seared crusts, bursting with juicy flavor.
The secret? House made rubs that added delicious flavor while creating a seared crust that Seals in the Juices® every single time.
When the restaurant closed, chefs and consumers alike were clamoring for the seasoning and the Char Crust brand was born.
Today
Char Crust® dry-rub seasonings continue to wow both home cooks and chefs with 11 chef-created flavors, all made in small batches with only the best herbs and spices.
Char Crust elevates the taste of all meats, fish, and even veggies.
