DIY Montreal Steak Seasoning (Gourmet + No-Fuss Version)

Make with Ground Spices (No-Fuss Version)

1. Place all your ground spices, including the whole dill seeds, into a small mixing bowl and combine the spices.
2. Use your spice blend directly as a rub on your steaks, or store in a labeled spice jar.

Make with Whole Spices (Gourmet Version)

1. You will need to temper (*See Notes) each spice separately because the spices need to be ground so that you can measure the required teaspoons for your spice blend. Temper only the black peppercorn, the coriander seeds, the dill seeds and the yellow mustard seeds. Each tempering (i.e. spice toasting) takes only a minute or so.
2. Place the black peppercorn into your skillet and heat them until they start to emit a peppery smell. Toss them around occasionally so that they get toasted on all sides. Take from the heat and keep aside when done.
3. Also temper your coriander seeds, dill seeds and yellow mustard seeds. Leave them to cool for a moment aside.
4. Grind each spice separately in a blender (or mortar and pestle if you feel adventurous), the black peppercorn, the coriander seeds and the yellow mustard seeds. You don't need to grind the dill seeds, as they add texture to the spice blend.
5. Strain your ground spices and measure each spice.
6. Measure your teaspoons of ground species and combine them with the remaining spices and salt into a Montreal steak seasoning blend. Store or use as required.