Beef sirloin with homemade Montreal steak spices

Preparation :20 min Cooking :8 min
Difficulty :easy
Servings :2

A solid and simple recipe in collaboration with the wines of Washington State. Why buy spices when you can do it at home! The taste is legendary and the mixture can be kept almost infinitely!


  • 2 tablespoons peppercorns
  • 1 tablespoon paprika
  • 1 tablespoon dill seeds
  • 1 tablespoon crushed cayenne pepper flakes
  • 1 tablespoon granulated garlic
  • 1 tablespoon coarse salt
  • 1 tablespoon onion powder
  • 2 teaspoons coriander seeds
  • 2 teaspoons mustard seeds


  • 2 thick beef sirloins, about 250 g each
  • Olive oil


  • In a food processor, put the ingredients for the spices and give several strokes to reduce to a powder, but keeping a small texture.
  • Take the sirloins out 30 minutes before cooking to temper them. Spread about 1 teaspoon spice blend per side and massage to evenly coat. Drizzle the meat with a good dash of olive oil on both sides.
  • Preheat the barbecue to maximum power. Oil the grates.
  • Place the steaks on the grills and cook for 2 minutes. Rotate 45 degrees and continue cooking for 2 minutes. Turn meat over and repeat : cook 2 minutes, rotate 45 degrees and cook 2 minutes. At this point, depending on the thickness of your steaks, the cooking should be medium-rare. Place on a plate, wrap tightly in foil, and let rest for 5 minutes before slicing and serving!
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