Montreal Steak Spice

January 27, 2009

Montreal Steak Spice - kvalifood.com

A coarsely ground Canadian spice blend that traces back to Schwartz’s deli in Montreal, where the broilerman adapted smoked meat pickling spices for steak sometime in the 1940s-50s. The mix combines black pepper, salt, paprika, garlic, dill, coriander, and mustard seeds into a bold, textured rub for grilled meats.

Makes ca. 12 tbsp

Ingredients

2 tbsp coarsely ground black peppercorns
2 tbsp kosher salt
2 tbsp smoked paprika
1 1/2 tbsp granulated garlic
1 tbsp granulated onion
1 tbsp dill seeds, lightly crushed
1 tbsp ground coriander
1 tbsp mustard seeds, lightly crushed
1 tsp red pepper flakes

Directions

If using whole peppercorns, coriander seeds, or mustard seeds, crack them coarsely with a mortar and pestle or the bottom of a heavy pan. The texture should be rough and uneven, not a fine powder.
Lightly crush the dill seeds to release their flavour while keeping some texture.
Combine all spices in a bowl and mix thoroughly.
Transfer to an airtight jar.

Notes

Rub generously onto steaks, burgers, pork chops, or chicken before grilling or pan-searing. Use about 1 tsp per portion.
This recipe uses equal parts salt and pepper. If you prefer less salt or plan to salt the meat separately, reduce to 1 tbsp.
For deeper flavour, dry-toast the whole peppercorns, coriander seeds, mustard seeds, and dill seeds in a skillet over medium heat for 1-2 minutes until fragrant before crushing.
Adding 1 tsp dried rosemary is a popular modern adaptation, though not part of the original tradition.
Stays fresh for up to 3 months in an airtight jar, best used within 6-8 weeks.