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Homemade Montreal Steak Seasoning

['2 tablespoons black peppercorns', '1 tablespoon mustard seeds', '2 teaspoons dill seeds', '1 teaspoon coriander seeds', '1 tablespoon plus 1 teaspoon coarse kosher salt', '1 tablespoon plus 1 teaspoon dried minced garlic', '1 teaspoon crushed red pepper flakes']

Cook peppercorns, mustard seeds, dill seeds, and coriander seeds in a small skillet over medium heat, stirring, until fragrant and beginning to pop, about 2 minutes. Transfer to a mortar and pestle and coarsely crush, or transfer to a sturdy resealable plastic bag and coarsely crush with the bottom of a heavy skillet. Add salt, garlic, and chile flakes and crush to combine.
Spice rub can be made 1 month ahead. Store in an airtight container.

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