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Steak Spice A-La-Montreal

Prep Time 5 mins
Cook Time 0 mins
Servings 2 cups


  • 1/2 Cup Coarse Sea Salt
  • 1/2 Cup Whole Peppercorn blend (red, white, black)
  • 1/4 Cup Mustard Seeds
  • 1/4 Cup Coriander Seeds
  • 1/4 Cup Granulated Onion (or onion flakes)
  • 1/4 Cup Dill Weed
  • 1 tsp Chili Powder


  • Preheat fry pan on medium heat, add whole peppercorns. Heat whole peppercorns for a few mins until the aroma comes up. Don’t heat them too long – if you burn them they’ll be bitter.
  • Mix the still heated peppercorns, mustard seed, and coriander seed in a mixing bowl.
  • Lightly grind the ingredients currently in the mixing bowl in a spice grinder. You want to break up the whole spices but not pulverize them. I use two quick hits on the grinder in batches until the contents of the bowl have been broken up.
  • Note:  You need to break up the peppercorns when they’re still warm. Key to the flavour.
  • Combine the remaining ingredients with the freshly ground ingredients.
  • Store in an airtight container in a cool dark place.