The cayenne pepper in the rub gives just a touch of heat, whilst the distinctive dill seed sets the Montreal Canadien rub apart from other steak rubs. Serve with mushrooms cooked in the pan after the steak to gain loads of flavour.
Rub 1/2 tsp of the rub into each side of the steak and leave at room temperature for 30 minutes
Cook the steak to your liking on a barbecue, grill or griddle (approx 3 min each side for rare, 4 min each side for medium, 5 min each side for well done, dependant on the steak at a medium high heat). Try to avoid turning more than once if possible
Salt according to taste, and allow to rest for at least 5 minutes
Sauté mushrooms in the pan used for the steak to get all the flavour out of the pan