Montreal Steak Seasoning

Ingredients

• 2.5 tbsp black peppercorns
• 2.5 tbsp coriander seed
• 1 tbsp dill seed
• 1.5 tbsp garlic granules
• 1.5 tbsp onion flakes
• 1 tbsp crushed red pepper flakes
• 2 tbsp sweet paprika
• 4 tbsp kosher salt

Instructions

1. Toast the whole spices: Put the black peppercorns, coriander seed, and dill seed in a dry skillet over medium heat. Cook, stirring frequently, until fragrant and just darkening at the edges, 2–3 minutes; do not scorch.
2. Cool and crack: Transfer the toasted spices to a plate to cool for 5 minutes. Coarsely crush them with a mortar and pestle or pulse in a spice grinder in short bursts until chunky, not finely ground.
3. Mix the blend: In a bowl, combine the cracked spices with the garlic granules, onion flakes, crushed red pepper flakes, sweet paprika, and kosher salt. Stir until evenly mixed.
4. Finish and store: Let the seasoning cool completely, then transfer to an airtight jar. For steaks, use about 1–2 tsp per 1 lb (450 g), pressing it onto the meat and letting it sit 20–30 minutes before grilling or broiling. Store in a cool, dark place for up to 6 months.