Montreal Steak Spice T-bone

Ingredients

• 2 T-bone steaks, about 450 g (1 lb) each and 3 cm (1¼ in) thick
• 1 tbsp oil
• 1 tbsp butter, to finish

Montreal steak spice

• 1 tbsp coarse salt
• 2 tsp coarsely cracked black pepper
• 1 tsp coarsely ground coriander seed
• 1 tsp garlic granules
• 1 tsp dill seed
• ½ tsp paprika
• ½ tsp crushed red pepper flakes
• ½ tsp onion granules

Steps

1. Mix all the spice ingredients in a small bowl. This makes enough for 4 steaks; the extra keeps in a jar for months.
2. Pat the steaks dry and rub them with the oil. Press about 2 tsp of spice mix into each side, covering the surface well. Leave at room temperature for 45–60 minutes, a quick dry brine that seasons the meat.
3. Heat a charcoal or gas grill to high. Clean and oil the grate.
4. Grill the steaks for 4–5 minutes per side, turning once, until a dark crust forms and juices pool on top. The pepper and garlic will blacken slightly, which is the point.
5. Check the centre: 52–54°C (125–130°F) is medium-rare. If the outside darkens too much, slide the steaks to the cooler side of the grill with the lid closed to finish.
6. Put a little butter on each steak and rest for 5–8 minutes while it melts.
7. Carve the meat off the bone and slice it against the grain.

Notes

• Store-bought: a jar of Montreal steak seasoning is fine; use 1 tbsp per steak and skip extra salt.
• Indoor: a cast-iron pan on medium-high heat works, but expect smoke from the spices.
• Serving: a classic with a baked potato and coleslaw, or a toasted bun if you want a steak sandwich the next day.
• Chef's touch: rest the steaks on a wire rack, not a plate, so the peppery crust stays crisp.