📝 About This Recipe
Born from the legendary delis of Quebec, this Montreal-style rub elevates the humble ribeye into a steakhouse masterpiece. The blend features a bold, coarse texture that creates an incredible umami crust, balancing the heat of cracked peppercorns with the aromatic punch of coriander and dill seed. When applied to a marbled ribeye, the spices bloom in the melting fat, resulting in a savory, aromatic experience that is quintessentially North American.
🥗 Ingredients
Signature Montreal Spice Blend
- 2 tablespoons Black peppercorns (coarsely cracked)
- 2 tablespoons Kosher salt (coarse grain)
- 1 tablespoon Dried garlic (granulated or minced)
- 1 tablespoon Dried onion (granulated)
- 1 tablespoon Coriander seeds (crushed)
- 1 tablespoon Dried dill seed (whole)
- 1 teaspoon Red pepper flakes (adjust for heat preference)
- 1 teaspoon Smoked paprika (for color and depth)
The Steaks
- 2 pieces Ribeye Steaks (1.5 inches thick, bone-in or boneless, at room temperature)
- 2 tablespoons Grapeseed oil (or any high-smoke point oil)
Pan Aromatics
- 3 tablespoons Unsalted butter (cold)
- 2 sprigs Fresh rosemary (whole)
- 3 pieces Garlic cloves (smashed)
👨🍳 Instructions
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1
Remove the ribeye steaks from the refrigerator at least 45-60 minutes before cooking to ensure they reach room temperature for even cooking.
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2
In a small bowl, combine the cracked peppercorns, kosher salt, garlic, onion, coriander, dill seed, red pepper flakes, and smoked paprika. Mix thoroughly.
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3
Pat the steaks completely dry with paper towels; moisture is the enemy of a good crust.
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4
Generously coat all sides of the ribeyes, including the fat caps, with the Montreal spice blend. Press the spices firmly into the meat so they adhere.
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5
Place a heavy cast-iron skillet over high heat until it begins to wisps with smoke.
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6
Add the grapeseed oil to the pan and swirl to coat the bottom evenly.
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7
Carefully lay the steaks into the pan, laying them away from you to avoid oil splatter. Sear undisturbed for 3-4 minutes until a dark, mahogany crust forms.
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8
Flip the steaks using tongs. Immediately add the butter, smashed garlic, and rosemary sprigs to the pan.
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9
As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steaks with the flavored butter for another 3-4 minutes.
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10
Use an instant-read thermometer to check for doneness: 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
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11
Transfer the steaks to a warm plate or cutting board.
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12
Pour the remaining pan juices over the steaks and let them rest for at least 8-10 minutes to allow the juices to redistribute.
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13
Slice against the grain and serve immediately, perhaps with a final sprinkle of the dry rub for extra texture.
💡 Chef's Tips
Always use coarse-ground spices; fine powders will burn and become bitter in the high heat of the skillet. If the spices start to smoke excessively, slightly reduce the heat to medium-high after the initial sear. Don't skip the dill seed; it is the 'secret' ingredient that gives Montreal seasoning its distinct, pickles-meets-pastrami flavor profile. Resting the meat is mandatory; if you cut it too soon, all that delicious flavorful juice will end up on the board instead of in the steak.
🍽️ Serving Suggestions
Pair with a robust Cabernet Sauvignon or a peppery Syrah to match the spice profile. Serve alongside garlic mashed potatoes or crispy duck-fat fries. A side of charred asparagus or creamed spinach balances the richness of the ribeye. For a true Montreal experience, serve with a side of spicy brown mustard for dipping.