Toast coriander, cumin, fennel, cardamom, and black peppercorns In a large skillet over medium heat. Move the seeds around the pan to prevent burning. Once the spices bloom and become fragrant, it’s time to halt the toasting process. Remove from heat and pour the toasted seeds onto a clean plate. Carefully spread them out and let them cool for 10 minutes.
Grind spices using a mortar and pestle or spice grinder to your preferred texture. You might need to work in batches. I recommend a medium grind.
Place ground spices into a bowl and add remaining ingredients.Use rub right away or store in an airtight container in the cupboard for up to 12 months after preparation.
Discard any leftover rub that has come into contact with raw meat.
This rub is also an excellent seasoning choice for other cuts of beef like tri-tip, prime rib, or tomahawk steaks.