Originally published on June 11, 2014
Montreal steak spice is one of our favourite things to smear or shake onto any steak before it goes onto the grill. But it is super expensive! If you love it as much as we do, save your money and – just like anything else – start making it at home. You can opt for the dry rub that’s not so expensive in stores, or the kind that comes in that itty bitty glass jar that works more like a wet marinade and will only give you a couple of uses before you’re scraping the bottom of it. Can you believe that this latter type costs upwards of five bucks, and sometimes even more than that? Well, no more. You can now be happy to say that you’ve beat the steak system.
Ingredients for the dry rub:
1 tablespoon whole black peppercorns
1 tablespoon whole coriander seeds
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried dill
1 tablespoon crushed red pepper
Directions:
1.) Place the whole black peppercorns and the whole coriander seeds in a mortar and, using the pestle, crush until they are all broken up completely (it’s okay to have a few larger pieces, as long as there are no whole seeds or peppercorns.) Add the paprika, salt, garlic powder, onion powder, dill, and crushed red pepper. Taste, and adjust seasonings if necessary before sprinkling onto your steak. You can then choose to let the steak sit for a few minutes to absorb the flavours, or grill it right away.
Ingredients for the wet marinade:
1/4 onion, roughly chopped
3 cloves garlic, smashed
1 tablespoon whole black peppercorns
1 tablespoon whole coriander seeds
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon fresh or dried dill
1 tablespoon crushed red pepper
2-3 tablespoons water
Directions
1.) Place the onion, garlic, peppercorns, coriander seeds, paprika, salt, dill, and crushed red pepper into a blender. Blend for a few minutes, so the ingredients can start to come together and some of them (the onion and the garlic) can be slightly chopped. Little by little, start adding the water to form a paste. Continue to add water until the mix reaches your desired consistency. Taste, and adjust seasonings if necessary.
2.) Smear the paste onto the steak and allow it to sit for 15 minutes at room temperature before grilling.