Montreal institutions like Gibbys and Moishes have been selling their own classic steak spice for decades. Here’s our take on the Montreal steak spice. This is an all-purpose seasoning used in many Montreal-style beef, pork, and steaky fish dishes.

　　

Ingredients

Makes 2 to 3 cups (200 to 300 g), about 60 servings

　　1 onion, finely diced

　　10 cloves garlic, finely diced

　　3 small red dried chiles (such as Thai birds), minced

　　1/2 cup (115 g) kosher salt

　　1/4 cup (50 g) packed brown sugar

　　Leaves from 1 bunch rosemary

　　1/2 cup (45 g) coriander seeds, cracked

　　6 tablespoons (40 g) cracked pepper

　　1 tablespoon dill seeds

　　1 tablespoon paprika

　　

Step 1

Preheat the oven to 225°F (110°C). In a bowl, stir together the onion, garlic, chiles, salt, sugar, and rosemary. Spread the mixture on a rimmed baking sheet and bake for 2 to 3 hours, or until the onions are dry. Keep an eye on the oven to make sure the onion pieces don’t burn, and turn down the heat if they threaten to scorch.

　　

Step 2

When the mixture is nice and dry, remove from the oven and let cool, then transfer to a food processor and pulse just two or three times to break up the clumps.

　　

Step 3

Return the mixture to a bowl, add the coriander seeds, pepper, dill seeds, and paprika, and mix well. Transfer to a jar, cap tightly, and store in the fridge for up to 1 month. Or, freeze in a lock-top plastic bag for up to 6 months.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.