Montreal Steak Seasoning
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The famous spice blend used to season steaks and other grilled or roasted meats, this copycat Montreal Steak Seasoning recipe is far fresher, more vibrant, and more flavorful than anything you can buy at the store! Made from whole spices that are toasted and ground, for depth of flavor nothing rivals homemade steak seasoning. Use this versatile blend on your grilled or baked meats, vegetables, fries, pasta dishes, eggs, salad dressings, and more!
What is Montreal Steak Seasoning?
Montreal Steak Seasoning is a popular spice blend that is coarse in texture (as opposed to powdered) and it’s primarily used to season steaks and other grilled or roasted meats. It’s believed to have originated in Montreal, Canada (hence the name) though the specifics are unknown. Its popularity has since spread across Canada, the United States, and beyond. But as with everything, nothing compares to homemade. This homemade steak seasoning has become my favorite go-to for making steaks and burgers.
Steak Seasoning Ingredients
The ingredients vary from brand to brand but the primary ingredients generally include:
- Coarse salt: Provides flavor and helps to tenderize the meat.
- Black pepper: Adds a bold, earthy and spicy flavor.
- Garlic powder: Imparts a deeply savory flavor.
- Onion powder: Adds sweetness and depth to the seasoning.
- Coriander: Contributes a citrusy and slightly floral note.
- Dried dill: Adds a herbal and slightly tangy flavor.
- Paprika: Imparts a subtle earthiness and sweet-peppery flavor.
- Mustard seeds: Provides a bit of tang, subtle bitterness and mild heat.
- Crushed red pepper flakes: Adds a touch of heat and complexity.
For the absolute BEST, most robust flavor, I’m using whole spices, toasting them, and grinding them. Trust me when I say that it makes ALL the difference in flavor. And please don’t skip the dill seeds, they add such an incredible flavor to the blend and it just isn’t remotely the same without them.
How to Use Steak Seasoning
The most obvious use is grilled meats (but see below for many more delicious ways to use it). To use this blend on your grilled meats:
- Select Your Meat: This can be steaks, burgers, chicken, pork, wild game or even seafood.
- Dry Rub: Sprinkle the seasoning generously over both sides of the meat, patting it in gently with your fingers to help it adhere.
- Marinating (Optional): Alternatively, Montreal Steak Seasoning can also be used as a marinade. To make a marinade for 1 pound of meat, whisk together 1/4 cup olive oil, 2 tablespoons low sodium soy sauce, and 1 tablespoon Montreal Steak Seasoning. Let the meat marinade at room temperature for 30 minutes or in the refrigerator for up to a few hours. Blot the meat with a paper towel before grilling.
- Grilling: Grill the meat over medium-high heat until it reaches your desired level of doneness. The seasonings will caramelize and create a delicious crust on the meat.
- Adjust to Taste: Montreal steak seasoning is bold and robust but feel free to add some more seasoning after cooking if you desire.
Additional Uses
Steak seasoning isn’t limited to just steak and other meats; its bold flavor can enhance a wide variety of dishes. Here are some additional delicious ways to use it:
- Grilled or Roasted Vegetables
- Baked Potato Wedges or Homemade Fries (use our recipe for Cajun Fries, substituting this spice blend)
- Popcorn
- Dips and Spreads
- Scrambled Eggs
- Sandwiches, Wraps, or Grilled Cheese Sandwiches
- Roasted Nuts
- Seasoned Butter
- Salad Dressing
- Stir-Fries
- Pasta and Rice
Montreal Steak Seasoning Recipe
Most Montreal Steak Seasoning recipes call for pre-ground spices but we’re using whole spices for an absolutely show-stopping flavor. Ground spices have been sitting on store shelves for who knows how long, not to mention in warehouses long before they arrived at the store, and the fragile oils in them that are responsible for their flavor evaporate quickly once ground. So we’re using whole spices, we’re toasting them to bring out their flavor, and then grinding them. Once you experience the flavor difference you’ll never go back!
Let’s get started!
Heat a heavy skillet over medium heat. Add the peppercorns, mustard seeds, coriander seeds, and dill seeds and toast until very fragrant and the mustard seeds begin to pop. Be careful not to scorch or spices will become bitter. Remove from heat and let cool completely.
While the toasted spices are cooling, gather up the remaining ingredients.
Transfer the cooled spices to a ziplock bag and use a rolling pin or bottom of the skillet to coarsely crush the spices.
This blend is supposed to be coarse so don’t pulverize it to a powder.
Add the remaining ingredients and coarsely crush again.
Transfer the blend to a jar with a lid and store in a cool, dark place. For best flavor use within a month.
Enjoy your homemade Montreal Steak Seasoning!
For more delicious homemade seasoning blends be sure to try my:
- Greek Seasoning
- Old Bay Seasoning
- Creole Seasoning
- Poultry Seasoning
- Burger Seasoning
- Curry Powder
- Garam Masala
- Chaat Masala
- Za’atar
- Chinese Five Spice
- Chili Powder
- Dukkah
- Seasoned Salt
- Everything Bagel Seasoning
- Berbere
- Baharat
Montreal Steak Seasoning
Ingredients
- 2 tablespoons whole black peppercorns
- 1 tablespoon coriander seeds
- 2 teaspoons dill seeds
- 2 teaspoons mustard seeds
- 2 tablespoons dried minced garlic
- 2 tablespoons dried minced onion
- 2 tablespoons coarse kosher salt or Maldon salt flakes
- 1 tablespoon paprika
- 2 teaspoons crushed red pepper flakes (or less depending on heat preference)
- 1/2 teaspoon smoked paprika
Instructions
- Heat a heavy skillet over medium heat. Add the peppercorns, mustard seeds, coriander seeds, and dill seeds and toast until very fragrant and the mustard seeds begin to pop. Be careful not to scorch or spices will become bitter. Remove from heat and let cool completely. Transfer the cooled spices to a ziplock bag and use a rolling pin or bottom of the skillet to coarsely crush the spices. Add the remaining ingredients and coarsely crush again. Transfer the blend to a jar with a lid and store in a cool, dark place. For best flavor use within a month. Makes about 1/4 cup.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
