Montréal-style Spice Rub

October 16, 2013
2 Ratings
  • Makes 1/3 cup
Author Notes

My take on the familiar Montréal Steak Seasoning. With more flavour and less salt! Though traditionally for beef steak, I think this is also amazing on pork, sprinkled over mashed potatoes, on roasted root veggies and the like. —jonakocht

What You'll Need
  • 4 teaspoons black peppercorns
  • 1 1/2 teaspoons coriander seeds
  • 1 1/2 teaspoons fennel seeds
  • 1 1/2 teaspoons dill seeds
  • 1 teaspoon caraway seeds
  • 3/4 teaspoon red pepper flakes
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  1. Toast first 6 ingredients in a dry saute pan over low heat until the spices are fragrant, tossing every 30 seconds being very careful not to burn them. Coarsely grind in a mortar and pestle or pulse in a spice grinder.
  2. Add the onion and garlic and keep in a sealed container in a cool, dark place.

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