Is yer lady wanting a fancy French meal & your redneck ass wants a charred steak? Bovine Noir is the compromise you need!Noir is French for Black, the color of that sexy char you want so technically it'll make your steak fancy AF!
Steak Fixx (also known as Bovine Noir) brings sophisticated flavor to the art of steak cookery. The "noir" reference isn't just clever branding—it speaks to the deep, dark crust this rub creates when properly seared. The black char isn't burned; it's the Maillard reaction in full effect, creating complex flavors and appealing visual contrast between the dark exterior and pink interior.
A proper steak rub needs to enhance beef's natural flavor without overwhelming it, promote crust formation during searing, and add complexity that makes each bite interesting. Steak Fixx accomplishes all three with a carefully balanced blend that works on everything from ribeyes to sirloins to strip steaks. The seasoning penetrates the surface of the meat, creating flavor throughout rather than sitting superficially on top.
The rub works particularly well with high-heat cooking methods—grilling over direct heat, searing in cast iron, or reverse-searing where you finish with intense heat. The spices in the blend create that beautiful black crust when exposed to high temperatures, providing textural contrast and concentrated flavor that makes restaurant-quality steaks possible at home in Edmonton or anywhere else.
If that excuse doesn't work, you may have to wait until Motley Que releases a sparkly rub or try jewelry….yeah….maybe you need to get her jewelry Kyle.
The playful tone acknowledges that steak is comfort food for many people—unpretentious, satisfying, and quintessentially "guy food." But there's no reason steak can't be sophisticated too. Bovine Noir bridges that gap, giving you permission to cook the steak you crave while adding elements that elevate it beyond basic salt-and-pepper seasoning.
Use Steak Fixx on ribeyes, strip steaks, filet mignon, sirloin, T-bones, porterhouses, or any other premium cut. Apply generously to both sides of the steak and let it sit at room temperature for 20-30 minutes before cooking—this allows the seasoning to adhere and the meat to come to temperature for more even cooking. The rub also works on chops—both pork and lamb—and burgers where you want steakhouse flavor on ground beef.
Bovine Noir Recommended Use:Steaks, Chops, Burgers.
