I mixed this up this evening and loved it. It will become a permanent addition to our spice drawer. I did have the luxury of using a Christmas gift ingredient of Carolina Hickory salt which just added a little extra zing. Couple of notes on how I made it different: 1. I had to assume that 4 tbsp of salt was a typo and used 4 tsp. If it wasn't a typo, I would still use 4 tsp as 4 tbsp would ruin it for me. 2. I recommend breaking out the old mortar and pestle to grind together the crushed red pepper flakes, dried thyme leaves, dried rosemary leaves and fennel seeds. This will make the whole rubbing thing work out a bit better.
We made steaks and put the rub on it maybe 30 minutes before grilling and the flavor did shine through. Posting this in the "I Made It" group. Sorry no photo.
Carolina Hickory Salt! LUCKY YOU! :) Nice! Really pleased you said to change it from 4 tsp. to 4 tbsp. as I may not have caught that and we're not big salt people. I use a fair amount of steak spice throughout the year and fun that I can make up my own mix now. Thanks for bringing this to my attention Laura!
Checked out other copycat Montreal steak seasoning recipes around the 'net. While there are a couple of the recipes that use half the amount of salt, the majority of them do indeed use the full measure of salt spec'ed out in this recipe. So it doesn't seem to be a typo. Don't think I would make this to go in my spice cabinet because of the high salt content. I'm not objected to making home made spice concoctions as I have more than a couple of them in the spice rack. It sure is a dollar saver.
Most of those spice and seasoning blends are so easy to make with what's in your spice cabinet already. I'm saving my retired spice bottles for use as containers of any spice/seasoning blend I need to throw together. My bank account thanks me. And as Otterpond says "you can always add salt after its cooked". It's the spice blend that adds character and the salt to make the flavors bloom.