SPG steak seasoning is the gold standard in competitive barbecue for one simple reason: it works. If you have ever wondered how pitmasters get their steaks so incredibly flavorful, this is the secret they all share.
Why Pitmasters Love SPG
SPG — salt, pepper, garlic — does exactly what a great steak seasoning should do: enhance the meat, not cover it. The coarse black pepper creates a bark, the salt penetrates and seasons throughout, and the garlic adds depth without burning at high heat.
Unlike rubs with 15 ingredients trying to do too much, SPG gets out of the way and lets the beef shine.
How to Use SPG on Steak Like a Pro
- Pat dry: Remove moisture from the steak surface with paper towels
- Season heavily: Apply San Felipe SPG generously on all sides — do not be shy
- Wait: Let it sit 40 minutes at room temperature, or overnight in the fridge
- Sear hard: Get your cast iron or grill screaming hot, then sear the steak 3-4 minutes per side
- Rest and finish: After searing, rest 5 minutes, then finish with a pat of butter
The Science
The salt breaks down muscle protein and allows flavoring compounds to penetrate deeper. The pepper and garlic bloom at high heat, creating a crust that locks in juices. This is why competition pitmasters use this exact blend.
What Makes San Felipe SPG Different
San Felipe uses 16-mesh coarse black pepper — the premium grade — instead of the finer powders that burn and turn bitter. The garlic granules are calibrated to stay flavorful even at competition cooking temperatures.