Homemademontrealsteakspice Recipes

MONTREAL STEAK SEASONING

Steps:

• Gather the ingredients.
• Combine all of the ingredients in a small bowl. Stir well to mix.
• Sprinkle or rub onto your food of choice and enjoy.

HOMEMADE MONTREAL STEAK SEASONING

Steps:

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

HOMEMADE "MONTREAL STEAK SPICE"

Steps:

• ** Note: Substitute 6 Tbls Black peppercorn, depending on what is you have handy or preference.
• # Note: chilie peppers optional to taste, if you like it hot add more and with seeds
• Lightly toast each whole spice separately in a dry cast pan until it releases the aroma or starts to brown
• Then grind each spice separately to a fairly course texture due to the different hardness's of the spices. Some are harder than others and require more time in the grinder. As always, a cheap coffee grinder works great!
• Combine the newly ground spices and the "Just Add" spices in bowl till cool then put in a jar for storage.
• Rub on steak half an hour before cooking. The longer it marinades the better. I have added sage and used this on chicken and pork as well.
• This makes a large mason jar full (1 quart) I make enough to share lol.

MONTREAL STEAK SEASONING

Steps:

• Mix all& store in a glass container.

MONTREAL STEAK SPICE

Steps:

• Preheat the oven to 225°F (110°C). In a bowl, stir together the onion, garlic, chiles, salt, sugar, and rosemary. Spread the mixture on a rimmed baking sheet and bake for 2 to 3 hours, or until the onions are dry. Keep an eye on the oven to make sure the onion pieces don't burn, and turn down the heat if they threaten to scorch.
• When the mixture is nice and dry, remove from the oven and let cool, then transfer to a food processor and pulse just two or three times to break up the clumps.
• Return the mixture to a bowl, add the coriander seeds, pepper, dill seeds, and paprika, and mix well. Transfer to a jar, cap tightly, and store in the fridge for up to 1 month. Or, freeze in a lock-top plastic bag for up to 6 months.