Chef Paul Magic Seasoning Blends Blackened Steak Magic | Bold Flavor for Steak & Beef | Gluten-Free Seasoning for Grilling, Roasting & BBQ | Spice Blend with Garlic & Chili | 20 oz (Pack of 1)

This is a fantastic product. I use it for my family's favorite fried chicken recipe. Everyone thinks it's my Mom's recipe and I can't convince them that it's not. It's affordable too. The can is large, but I always keep a 2nd can in the pantry so I never get nervous about running out. This same product in small jars in grocery stores is expensive, but the cans here are huge at a very good price. Not spicey hot, but very flavorful.

Chef Paul’s Blackened Redfish Magic is hands down one of the best Cajun seasonings I’ve ever used. It adds rich, smoky, perfectly balanced flavor to everything from fish and shrimp to chicken, papas, and even pasta. The blend has just the right amount of heat without overpowering the dish. I also appreciate that it’s gluten-free and contains no MSG. The 24 oz canister is generous and lasts a long time. If you enjoy bold, authentic Southern flavor

Found this spice mix years ago and absolutely loved it on beef especially steaks….the stores didn’t sell it anymore so you move on and try others… so I was disappointed with the seasonings I was using and remembered steak magic checked Amazon and there it was 🤗…a very unique flavor experience…..try it this spice mix is amazing

Great seasoning!!! I'm a long time user. You will not be disappointed.

Flavorful This seasoning takes out all the work and expense of creating your own seasoning. I only use this now when baking, roasting, frying chicken. I know will have flavorful chicken everytime. I purchase this large container because I use it so much.

For years and years now, Chef Paul has been the secret to good cooking for many of us who like to eat and stick to what is "practical" cooking. This is one of the best......the ten minute steak. Take a cast iron pan. Heat it to 500 degrees. Take a raw steak and slather this stuff on one side...you want a nice thick coating. Throw it on the pan, seasoned side down for five minutes. Slather the top with a coating of blackened steak magic and flip your steak. After 5 minutes, it's done. Better than most restaurants. Important tips. Buy a nuwave induction hot plate and the ceramic nonstick pans that go with it and use them instead of cast iron. Cast iron is a pain. Nonstick pan is basically zero clean up time. You don't actually need 500 degrees but a nuwave will heat up to 500 degrees in about a minute. More to the point its portable. You want to do your cooking either outside or in the garage. Blackening produces superior steak but generates a lot of smoke. Yes yes....we all do it that one time in the kitchen....and regret it. And yes, your wife will ignore the great steak you made her and complain about all the smoke. Replace the wife with a nuwave....problem solved. Also...use a food probe. For about $20, this device will take the guess work out of the exact cooking time. Ten minute steak is actually between 7 and 15 minutes depending on thickness, actual temperature and the doneness you want. You can get the exact same results every time if you use a food probe. 145 is medium (the instructions lie). 140 is medium rare. 150 is well done. Disagree? The point is it will be the same level of doneness based on the internal temp. This....works. Practical cooking A few cheap devices and the right spice blend.

This stuff tastes excellent, and buying a big can saves a lot compared to buying the small ones!

Excellent on tuna.