Badia Steak Seasoning Canadian Blend, 1.75 lb
Badia Steak Seasoning Canadian Blend is a coarse-cut rub built on cracked black pepper, garlic, dill seed, coriander, and salt — the classic Montreal-style profile that turned steakhouse beef into a global signature. The texture matters: bigger grains crust on the sear, lock in juice, and finish with bite instead of dust.
How to Use Pat steaks dry, oil lightly, and press 1 to 1.5 teaspoons per pound onto both sides 20 minutes before the grill. Sear hot, rest 5 minutes. Also works on lamb chops, pork tenderloin, salmon fillets, roasted potatoes, and grilled portobellos.
Flavor Profile Peppery and garlicky up front, with a green herbal lift from dill and coriander seed and just enough salt to drive a hard crust. Bold without crossing into heat.
Best For Ribeye, strip, and tomahawk over charcoal. Cast-iron skillet steaks. Burgers, prime rib roasts, and the post-sear butter baste. A standing answer for backyard BBQ and Sunday roasts.
Ships from Doral, FL.
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Description
Badia Steak Seasoning Canadian Blend is a coarse-cut rub built on cracked black pepper, garlic, dill seed, coriander, and salt — the classic Montreal-style profile that turned steakhouse beef into a global signature. The texture matters: bigger grains crust on the sear, lock in juice, and finish with bite instead of dust.
How to Use Pat steaks dry, oil lightly, and press 1 to 1.5 teaspoons per pound onto both sides 20 minutes before the grill. Sear hot, rest 5 minutes. Also works on lamb chops, pork tenderloin, salmon fillets, roasted potatoes, and grilled portobellos.
Flavor Profile Peppery and garlicky up front, with a green herbal lift from dill and coriander seed and just enough salt to drive a hard crust. Bold without crossing into heat.
Best For Ribeye, strip, and tomahawk over charcoal. Cast-iron skillet steaks. Burgers, prime rib roasts, and the post-sear butter baste. A standing answer for backyard BBQ and Sunday roasts.
Ships from Doral, FL.
