Best Beef & Chicken Rub Bundle

The Ultimate Chicken & Steak Night

You just grabbed two of our most-used, most-loved seasonings—and now it’s time to make them earn their keep.

Whether you're cooking for a weeknight dinner, firing up the grill on Saturday, or feeding a crowd… this bundle is built to make your food better without overthinking it.

No complicated recipes. No guesswork. Just bold, reliable flavor every time you cook.

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First Off - Don't Overthink It

Pick a Protein

Just start with your go-to cut of chicken or steak. (Chicken = breast, thigh, or whole | Beef = ribeye, ground, NY strip, or a filet)

Season well

Season from 6-8 inches above the protein for even coverage. Don't go overboard.

Cook to the correct temp

Extremely important - don't overcook it. Great seasoning cannot fix an overcooked piece of meat. (Chicken = 165°, wings = 185°) (Steak - Med rare = 125°, Medium = 135°, Medium well = 145°)

Quick Legendary Chicken Cooks

Lane's Legendary Chicken rub on sliced chicken

Chicken Breast

Pat dry, season all sides evenly with Legendary Chicken Rub
Cook over medium heat (grill or pan) 5–7 min per side
Pull at 160–162° internal
Rest 5 minutes (carryover hits 165°)

Whole Chicken

Pat dry, season entire bird (under skin if possible) with Legendary Chicken
Cook at 350° (oven or grill)
Roast/smoke until internal hits 160-162° (in the breast)
Rest 10–15 minutes before carving

Chicken Wings

Pat wings very dry, season generously with Legendary Chicken rub
Cook at high heat (400–425° oven or grill)
Cook 35–45 minutes, flipping halfway
Pull when crispy and internal hits 185–195°
Optional - brush with your favorite bbq sauce and honey (50/50)

Legendary Tips to Remember

Don't overcook it

Chicken is so easy to overcook. Just remember to remove it from heat around 4-5° before your preferred temp (Chicken = 165°) as the Chicken rests it will continue to cook.

Chicken Internal Temps

The internal temperature for chicken you are shooting for is 165° in the breast. If you are cooking wings or thighs, you should shoot for 185° to 195° - dark meat tastes better at a higher internal temperature.

Crispy Skin

If you want crispy chicken on your skin for wings or whole chicken, be sure to air dry in the fridge for at last 12 hours before. Finish the chicken at a higher heat (375-400°) for the last 10 degrees to crisp the skin.

Legendary Chicken is best on:

Wings
Thighs
Chicken breast
Whole chicken
Turkey
Meal prep chicken

Quick Steak Supreme Cooks

Steak - New York Strip

Pat steak dry, season generously on all sides with Steak Supreme Rub
Cook over high heat (grill or pan) 4–5 min per side
Pull at 125–130° for medium-rare
Rest 5–10 minutes before slicing

Meatloaf

Mix ground beef, egg, breadcrumbs + Steak Supreme
Form into a loaf, season loaf with Steak Supreme, and place in a baking dish (oven) or wire rack (grill/smoker)
Bake at 375° for 40–50 minutes
Pull at 160° internal, rest 5–10 minutes

Steakhouse Burgers

Form patties, season both sides well with Steak Supreme Rub
Cook over medium-high heat (grill or pan)
Flip once, cook to desired doneness (135–155°)
Rest 3–5 minutes, then serve

Supreme Tips to Remember

Preferred Doneness

Rare = 125°
Medium Rare = 135°
Medium = 145°
Medium Well = 155°

Let it Rest

Always let your meat rest before slicing, and remember the protein will continue to cook after removing from the heat. So remove around 5° before the desired temperature.

Tools Needed

Instant read thermometer
Butter for resting
Sharp knife

Steak Supreme is best on:

Ribeye
NY Strip
Filet
Burgers
Brisket
Tri-tip

Level Up your Chicken and Steak Nights

Popular Chicken & Steak Recipes

Chicken Caesar Tacos

These Chicken Caesar Tacos take everything you love about the classic salad and wrap it up in a handheld flavor bomb. Juicy chicken, kissed with our Legendary Chicken Rub, meets crisp romaine, zesty Caesar dressing, and a sprinkle of Parmesan.

See the Recipe

Spatchcock Chicken

This method takes your bird from basic to boss-level, cutting down cooking time while cranking up the flavor. And the secret weapon? Lane’s Legendary Chicken Rub. It’s the perfect mix of savory, smoky, and just the right amount of kick, guaranteeing crispy, golden skin and ridiculously juicy meat in every bite.

See the Recipe

Mississippi Pot Roast

Meet your new go-to dinner legend: Mississippi Pot Roast that’s juicy, melt-in-your-mouth, and ridiculously easy to make. We take a hearty chuck roast, layer on our Steak Supreme Rub plus ranch and Au Jus magic, toss in buttery goodness and pepperoncini, then let time do its thing.

See the Recipe

Blue Cheese Crusted Filet

Thick, tender filets get a bold seasoning kick before being crowned with a creamy blue cheese topping and finished with a rich Port wine sauce. The crispy panko crust seals the deal, bringing texture and crunch to every bite.

See the Recipe

Ultimate Chicken and Steak FAQs

Grilling chicken or steak shouldn’t feel like a guessing game—yet somehow it always does. Whether you’re chasing juicy chicken or a perfectly seared steak, these quick answers cover the most common questions so you can cook with confidence and get it right every time.

How much seasoning should I use on chicken or steak?

A good rule of thumb is to use about ½ to 1 teaspoon of seasoning per pound of meat, depending on how bold you like your flavor. For steak, you can go a little heavier to build a great crust. For chicken, aim for an even coating on all sides without overloading it.

Pro tip: If it looks like enough, add just a little more. That’s usually the sweet spot.

Can I use these seasonings on other meats?

Absolutely. While Steak Supreme and Legendary Chicken were crafted with beef and chicken in mind, they play well with just about everything. Try them on pork, seafood, veggies, or even burgers and wings.

Once you start experimenting, you’ll find yourself reaching for them on more than just steak night.

Do I have to use a grill to use these seasonings?

Nope—these rubs work anywhere you cook. While they’re built to shine on the grill, you’ll get great results using a cast iron skillet, oven, air fryer, or even a smoker.

Bottom line: If heat is involved, you’re good to go.

What temperature should I cook chicken and steak to?

For best results, cook to proper internal temperature—then let it rest so the juices can redistribute.

Chicken: Cook to 165°F internal temp, then rest for 5 minutes
Steak:
Rare: 120–125°F
Medium Rare: 130–135°F
Medium: 140–145°F
Medium Well: 150–155°F

Remove steak from heat about 5°F before your target temp, since it will continue cooking while resting for 5–10 minutes.

Popular How To's & Guides

How to Smoke a Brisket Guide & Recipe

Step-by-step instructions for smoking the perfect brisket, helpful tips, and essential techniques that will ensure your brisket turns out tender, juicy, and bursting with flavor.

See our Brisket Guide