Step 1
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).
Step 2
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.
Step 3
In a medium bowl, carefully whisk together the remaining kosher salt, garlic powder, paprika, onion powder, and smoked paprika until thoroughly mixed.
Step 4
Add the spices from the mortar and pestle and the Redpath® Dark Brown Sugar into the bowl. Mix until well combined.
Step 5
Transfer the Montreal Steak Seasoning into an airtight container, and store in a cool, dry place away from direct sunlight or heat.
*Always add salt by weight and not volume. Grain size varies between varieties of salt and even between different brands of the same type of salt. This means you may get more or less salt in a measuring spoon or cup than required. Use a digital scale for the most accurate measurement.
*Use a spice grinder or a small food processor if a mortar and pestle are not available. Especially when grinding the bay leaves, make sure to pulse several times until a fine powder is achieved. Alternatively, substitute the dried bay leaves with 1 teaspoon of ground bay leaves.
*Sweet paprika is usually labelled as “paprika” in the spice aisle of your grocery store.
*If dill seeds are unavailable, dried dill weed can be substituted, though the flavour will be slightly different.
*Redpath® Golden Yellow or Redpath® Demerara Style Sugar can be substituted for the Redpath® Dark Brown Sugar used in this recipe. Note that the resulting seasoning may have more subtle caramel-like undertones or earthier, more complex notes, respectively, than the original recipe if using these substitutions.
*Use this seasoning as a dry rub on steaks, pork, and chicken or to sprinkle over burgers or vegetables. Use about 1 tablespoon of the seasoning for every pound (454 grams) of meat.
