Mike’s Chicago Steak Seasoning


Mike's Chicago Steak Seasoning | Culinary Compost Recipes
This is my version of a classic steak rub. Sprinkle generously on both sides of your favorite cut of steak. Let stand at room temperature for 1/2 hour before grilling or pan searing.

 

INGREDIENTS:

1 tbs. Kosher salt
1 tbs. + 1 tsp. whole black peppercorns
1 tsp. white cane sugar
1 tsp. onion powder
1 tsp. roasted garlic granules
1.5 tsp. Paulie Spice hickory smoke seasoning and rub
1 tsp. lemon peel
1/8 tsp. citric acid

 

DIRECTIONS:

Measure the whole black peppercorns and place in a heavy mortar or spice mill. Process until they are coarsely ground. I prefer using a mortar as it allows more control.
Measure the other spices. Combine everything in a 1/2 pint canning jar. Cover with a lid and ring. Seal tight and shake well to incorporate.

Store in a cool dry place. Will keep for one year before the flavors start to fade. This seasoning will also work well on pork chops. Use only Kosher salt, or the texture will be wrong.

If you double this recipe, it will make just under 3/4 cup.

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Montreal Steak Seasoning


This is a clone recipe of McCormick’s Montreal Steak Seasoning, available in supermarkets.
Ensure that it has a coarse consistency by using the grind specified. I really love this on steaks and chops.

Ingredients:

1 tbs. granulated garlic
1 tbs. sea salt
1 tbs. ground coriander
2 tbs. coarse-ground black pepper
1 tbs. ground cayenne pepper
1 tbs. ground dill weed
2 tbs. ground paprika
1 tbs. granulated onion

Mix well and store in an airtight container away from direct sunlight.
Keeps for up to 1 year.

Makes a little less than 2/3 cup.

Mike’s Flatiron Rub


An all-purpose rub that goes well on chicken, steak or ribs.

Ingredients:

1 tbs. ground coriander
1 tbs. ground chipotle powder
1 tbs. salt
1/2 tbs. fresh ground black pepper
1 tbs. ground cayenne pepper
1 tbs. smoked Spanish paprika
1 tbs. garlic powder (not salt)
1 tbs. ground Mexican oregano

Mix well. Makes a little less than 1/2 cup. Can be stored in an airtight container for up to six months.