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. Char Crust dry-rub seasonings continue to wow both home cooks and chefs with their 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.