Rub – enough for 2 steaks. 

1/4 cup Montreal Steak Spice 

1 Tbsp. freshly ground coffee 

1 Tbsp. onion powder 

Mix the rub together and rub generously on both sides of the steak. Let the steak rest for about 20 minutes before grilling, in the fridge if you like rare steaks, at room temperature if you like them a little more well done.

The picture above is of the 'seasoned light' steak we did for our boys as they are just a little young to enjoy the heat of a good pepper steak. It's the same seasoning as the 'adult' steak, we just used a lighter hand.

I was so busy tearing into the steak in true carnivore fashion that I forgot to take a picture of the ACTUAL steak I was doing for Steak Day. 

Montreal Steak Seasoning Recipe – not an exact clone, but still close. 

2 teaspoons garlic powder (not garlic salt) 

4 teaspoons coarsely ground coriander seeds 

2 tablespoons coarse salt (kosher or sea) 

4 teaspoons dill weed 

4 teaspoons paprika 

4 teaspoons crushed red pepper flakes (or cayenne pepper) 

4 teaspoons fresh ground black pepper (coarse) 

Mix all together. Any leftovers can be stored for several months.