This is one of our more unique blends, and one of my personal faves. It brings out the flavour of the steak more than overshadowing it. If you want to use a blend between “just salt” and our more peppery Montreal Steak Spice, this is the one to do it.
Don’t forget that a “steak spice” can be used on all meats and vegetables. Don’t be shy with it!
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Sometimes the choice is between a well-seasoned steak or the enjoyment of the meat itself. I will often just use a finishing salt on my steak. But if I want a little more flavour, I use our Chicago blend.
👨🍳 Insight
It is best to salt meat from 4 to 24 hours before cooking. Do this by letting it “snow” on the meat, then refrigerate.
After cooking, let the meat rest before cutting for about 1/3 of the cooking time. (Ie. Cook for 9 minutes, rest for at least 3 minutes before cutting.)
Ingredient : black pepper, sea salt, garlic, onion, cane sugar, smoked paprika, orange zest, citric acid.
🍴 Shaker lid is only for certain blends that are finer. We suggest pouring spices onto your palm and sprinkle the spices onto the food in order to have a better control of amount.
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