Looking to the smoked meats from Montreal we have made a blend of sea salt, cracked black pepper, chili, dill, paprika and garlic to give your steak great peppery flavour with some heat at the end.
👍 Us
Many times when it comes to steak I can’t make up my mind which seasoning I feel like having. In those moments of indecisiveness, I cut the steak in half and use two different blends. Sometimes it is just better to choose both. That's what being an adult is all about!
👨🍳 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 : dill weed, sea salt, coriander, onion flakes, garlic, black pepper, mustard, paprika, chiles
🍴 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.
📜 All products are insured with product liability insurance.
