Beef sirloin with homemade Montreal steak spices

Vins de l'état de Washington
In collaboration
with Vins de l'état de Washington
  • Preparation 20 min
  • Cooking 8 min
  • Servings 2
  • Freezing I do not suggest



  • 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!