Homemade Montreal Steak Seasoning

flaming hot summer spice steak pepper dill coriander garlic mustard rub

Anna Stockwell

Makes about 1/2 cup

Source

Ingredients

2 tablespoons black peppercorns

1 tablespoon mustard seeds

2 teaspoons dill seeds

1 teaspoon coriander seeds

1 tablespoon plus 1 teaspoon coarse kosher salt

1 tablespoon plus 1 teaspoon dried minced garlic

1 teaspoon crushed red pepper flakes

Method

Cook peppercorns, mustard seeds, dill seeds, and coriander seeds in a small skillet over medium heat, stirring, until fragrant and beginning to pop, about 2 minutes. Transfer to a mortar and pestle and coarsely crush, or transfer to a sturdy resealable plastic bag and coarsely crush with the bottom of a heavy skillet. Add salt, garlic, and chile flakes and crush to combine.

Spice rub can be made 1 month ahead. Store in an airtight container.