Montreal Steak Spice, also called Canadian Steak Spice, is a great versatile mix of spices and seasonings. It’s wonderful as a dry rub on steak or chicken, and can also be mixed with olive oil to make a marinade. You can even toss some into your homemade burgers or meatballs.
Every restaurant and manufacturer has their own variation on what spices and seasonings to use, but the main ingredients are always kosher salt, freshly ground pepper, garlic, coriander and some heat from cayenne pepper or red pepper flakes. I love to use a variety of spices in my rubs, so I added in onion powder, thyme and rosemary as well. Dry mustard would be a nice touch too.
What you’ll need:
- 2 tbsp Freshly Ground Black Pepper
- 1 tbsp Kosher Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Crushed Red Pepper Flakes
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Dried Coriander
- 1 tsp Dried Dill
Freshly ground pepper really adds some punch to this rub. I grind it up on a piece of wax paper and then pour it into measuring spoon whenever I’m trying to be a little more precise with my measurements. Usually when I’m adding pepper into a dish, I just crank the pepper right over the dish (the more the merrier!) but for rubs and mixes, it’s nice to be able to measure it.
Use a pestle and mortar to grind up the all spices – or you can be like me and use a bowl and a mojito muddler! It still does the job, but saves me from storing another kitchen device in this tiny apartment.
We used it this weekend on some steaks we had in the freezer. Yay for barbecue season! Pour some of the rub onto your steak and rub it in with your hands. Really try to get it covered all over on both sides.
After you’ve rubbed it all over the steaks, wrap the dish in plastic wrap and refrigerate for at least 6 hours. Overnight is best. Store any unused rub in a sealed container.
Grilling Tip: The key to a perfectly cooked steak is cooking at a high temperature for a short amount of time. Take the steaks out about 30 minutes before you’re ready to grill, letting them get to room temperature. A colder steak will make for tougher meat – it will cool down the grill and take longer to cook. The more time it spends on the heat, the tougher it will get.