Dried porcini mushrooms and Herbes de Provence are the star ingredients of this aromatic rub. In our restaurants, we use it as a finishing component to our award-winning dry-aged ribeye steaks at Cuoco and also rub it on our rotisserie'd tri-tip at Seatown. Earthy, with a subtle floral brightness, your steaks, roasted chicken or even grilled venison will have a deep & rich flavor.