Bøfkrydderi (Montreal steak)

Used this on ribeyes last weekend and the dill seed is what sets it apart from the basic salt-and-pepper rubs I've tried. The coarse grind holds up fine on the grill without burning, and a little goes a long way.

The coarse salt and garlic really cling to the meat, so I didn't even need to press it in before throwing the steaks on. Even the dill seed comes through in a subtle way that I wasn't expecting but totally works.

My ribeyes came off the grill with that perfect crusty pepper bite, and the dill seed really sets it apart from other steak rubs I've tried. Coarse salt clings to the meat just right without turning it into a salt lick. I'll be keeping a jar stocked year-round.