Steak spice, take 2

A year and a half ago, I write a little post about steak spice. At that time I was moving from light seasoning to more intentional and aggressive seasoning. Well, I’m all about learning, and I’ve been doing a lot of learning over the last few years. So here’s what I’m using now to season my steaks:

  • 1/4 cup coarse salt – I use a mix of sea salt and Himalayan pink salt. Just because.
  • 1/3 cup mixed peppercorns – black, white, pink, green. Yum. Mix it up.
  • 1/4 cup dried minced garlic and onion – I lean towards a little more garlic than onion, but I just use the 1/4 cup measure and fill it with both. It’s easier that way.
  • 1 tbsp coriander seed
  • 1 tsp mustard seed
  • 1/2 tsp chilli flakes

You may notice that all of the ingredients are coarse and chunky. There’s a reason for that; freshly ground pepper and coriander have more flavour. So I mix it all up and throw it into a pepper grinder so I can grind it fresh over the meat. I managed to find a grinder that holds a full cup of spice, and has a flip out handle for those times when you need a lot.

And let me toss in a little bonus tip: for those times you want to take it up an extra notch, make a small batch (half or quarter all the measurements) and toast the pepper, coriander and mustard seed. Put them in a dry sauce pan on medium high heat, and roll them around. After about a minute the mustard seed will start to snap and pop out of the pan. Remove from heat and let sit for maybe half a minute more, and transfer the spices to a clean bowl to cool.  Then mix as above. Toasting these spices gives them a little extra dimension, and makes them more aromatic. But that extra flavour doesn’t last long – so this is counter-productive when making a big batch. Save it for when you really want to impress someone.



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