⏱ 35 min
Dinner
Herb-Crusted Grilled Chicken
Juicy chicken breast with a fragrant herb crust, served with roasted seasonal vegetables.
Every reliable kitchen repertoire needs a dependable crowd-pleaser like this The Ultimate Montreal Steakhouse Dry Spice Rub Recipe. Built around coarsely cracked black peppercorns, coarse kosher salt or sea salt and dehydrated garlic flakes & 1 onion flakes, this dish comes together smoothly in 5 min, delivering deep comfort, savory depth, and effortless weeknight satisfaction.
Ingredients
16 servings
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Step-by-Step Instructions
1
Measure Coarse Spices (3 Min)
In a bowl, combine coarse cracked black peppercorns, kosher salt, garlic flakes, onion flakes, cracked coriander, dill seed, smoked paprika, and red pepper flakes.
2
Mix Thoroughly (1 Min)
Stir with a fork to ensure even distribution of coarse and fine spices.
3
Jar & Apply Generously (1 Min)
Transfer to a spice shaker jar. Rub 1 tablespoon per pound of steak 30 minutes before grilling or cast-iron searing!
Chef Amara’s Kitchen Secrets & Pro Tips
- Use 16-Mesh Coarse Black Pepper: Coarse cracked pepper forms a crunchy bark rather than burning into bitterness like fine table pepper.
- Cracked Coriander Adds Citrus Depth: Coriander seeds provide that signature gourmet steakhouse flavor profile.
1. Build Deep Flavor from the Fond: When browning ingredients, scrape up the caramelized golden bits (fond) from the pan bottom with a splash of liquid. That concentrated brown crust is where true savory umami lives. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Use 16-Mesh Coarse Black Pepper: Coarse cracked pepper forms a crunchy bark rather than burning into bitterness like fine table pepper.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
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Troubleshooting & Quick Fixes
- What if the Sauce for The Ultimate Montreal Steakhouse Dry Spice Rub Recipe Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
- How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.
Storage, Freezing & Reheating Guidelines
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Storage, Freezing & Reheating Guidelines
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat in a preheated 350°F oven or covered skillet over medium-low heat until steaming hot throughout.
Frequently Asked Questions
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Frequently Asked Questions
Q: Can I prepare this recipe ahead of time? A: Yes, this dish can be assembled up to 24 hours in advance, kept covered in the refrigerator, and baked or cooked when ready to serve.
Q: Can I substitute common pantry ingredients? A: Yes, this recipe is forgiving. Check our substitution notes in the ingredient card for dairy-free, gluten-free, and vegan alternatives.
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Kitchen Notes & Discussion
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