Active Time

　　10 minutes

　　Total Time

　　10 minutes

　　Why buy this classic steak rub when you can make it yourself? Inspired by the flavors of pastrami, this rub is good on more than just steaks—try rubbing it on chicken, salmon, or even broccoli before grilling or pan-roasting.

　　

Ingredients

Makes about 1/2 cup

　　2 tablespoons black peppercorns

　　1 tablespoon mustard seeds

　　2 teaspoons dill seeds

　　1 teaspoon coriander seeds

　　1 tablespoon plus 1 teaspoon coarse kosher salt

　　1 tablespoon plus 1 teaspoon dried minced garlic

　　1 teaspoon crushed red pepper flakes

　　

Step 1

Cook peppercorns, mustard seeds, dill seeds, and coriander seeds in a small skillet over medium heat, stirring, until fragrant and beginning to pop, about 2 minutes. Transfer to a mortar and pestle and coarsely crush, or transfer to a sturdy resealable plastic bag and coarsely crush with the bottom of a heavy skillet. Add salt, garlic, and chile flakes and crush to combine.

　　

Do Ahead

Step 2

Spice rub can be made 1 month ahead. Store in an airtight container.