Seared Rib-Eye with Montreal Spice Mix

Seared Rib-Eye with Montreal Spice Mix
Photo by Scott Phillips


  • 1 Tbs. finely chopped garlic (about 2-large cloves)
  • ¼ tsp. white peppercorns, cracked
  • 1 Tbs. finely chopped shallot (1 small)
  • 4 rib-eye steaks, 1 inch thick (about 10-oz. each)
  • ¼ tsp. mustard seeds
  • ½ tsp. coriander seeds, cracked
  • ½ tsp. garlic powder
  • + 4 more ingredients
    • ½ tsp. black peppercorns, cracked
    • Kosher salt
    • 1 Tbs. vegetable oil; more for the baking sheet
    • Pinch dried red chile flakes

Heat the oven to 400°F. Heat the oil in a small sauté pan over medium-high heat for 1 minute. Remove the pan from the heat, add the garlic and shallot, and let them soften, stirring occasionally, for 2 minutes. With a small spoon, transfer the garlic and shallot to a plate lined with paper towel...

View full recipe at Fine Cooking


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