Prep 20 mins
Cook 10 mins
This is a combination of several kopycat recipes I found for "Montreal Steak Spice". I messed with them till I came up with this. Hubby has a Cottonseed Oil alergy which seems to be in many store bought spice mixes which was the driving force for this.
For the Grinder
- 6 tablespoons coriander
- 1 tablespoon green peppercorn
- 1 tablespoon red peppercorn
- 2 tablespoons white peppercorns
- 2 tablespoons black peppercorns
- 2 tablespoons cumin seeds
- 1 1⁄2 tablespoons yellow mustard seeds
- 2 tablespoons fenugreek seeds (I use when i can) (optional)
- 2 -4 dried New Mexico chiles, with seeds (mild)
- 2 -4 thai dried hot red chili peppers, with seeds #
- 2 tablespoons dried thyme
- 2 tablespoons rosemary (rough ground)
- 2 tablespoons hot paprika
- 6 tablespoons minced dried garlic (not garlic salt) or 6 tablespoons garlic powder, works in a pinch
- 2 tablespoons minced dried onion
- dried onion flakes, slightly ground
- 3 tablespoons coarse sea salt, to taste Do not grind (optional)
- ** 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.