Break the dried bay leaves into several pieces and place them into a mortar and pestle. Add 1 teaspoon (about 3 grams) of kosher salt into the mortar. Grind together until the bay leaves are finely ground into a powder (see Chef’s Tips).
Add the black peppercorns and crush until coarsely ground. Add in the coriander seeds, dill seeds, and chilli flakes. Grind until all seeds are at least cracked open and the spices are well combined.
In a medium bowl, carefully whisk together the remaining kosher salt, garlic powder, paprika, onion powder, and smoked paprika until thoroughly mixed.
Add the spices from the mortar and pestle and the Redpath® Dark Brown Sugar into the bowl. Mix until well combined.
Transfer the Montreal Steak Seasoning into an airtight container, and store in a cool, dry place away from direct sunlight or heat.