Our homemade Montreal Steak Seasoning blend is satisfyingly rich, thoughtfully layered, and just a little bit addictive. The smoky warmth of toasted coriander, the bite of cracked black pepper, mellow garlic, sweet paprika, and a whisper of dill all come together in a savory symphony that’ll have you reaching for one more shake.
It’s quick to mix, packed with robust flavor, and turns any dry steak into a grill master’s dream.
Montreal Steak Seasoning first came to life in the mid-20th century at Schwartz’s Deli in Montreal, when a broil cook named Morris “The Shadow” Sherman began seasoning his steaks with the same spice mix used on their smoked meat. That was built around whole spices like coriander seed and mustard seed, from Eastern European pickling traditions brought over by Romanian Jewish immigrants. Customers went wild for the bold flavor, and before long, steakhouses across the city were following suit.
Today, it’s a North American go-to dry rub that will make your favorite steaks, and anything else you sprinkle it on, taste like it just came off a restaurant grill. Try it on grilled chicken breast or hash browns, stir it into a marinade for beef brisket, or use it as a bold upgrade to your usual hamburger seasoning.
You can throw it together in minutes using just a few familiar spices from your cupboard.
It also makes an easy yet thoughtful DIY gift for any grilling enthusiast, assuming you can part with it.
Once you get comfortable mixing your own blends, it’s hard to go back to the store-bought stuff when making something fresher, bolder, and better takes just 5-10 minutes. Check out my Homemade Chili Seasoning, Cajun Seasoning, Taco Seasoning, Chicken Taco Seasoning, and Poultry Seasoning to build out your own lineup of go-to blends that save time while tasting like you went the extra mile.
Ingredients for Montreal Steak Seasoning
Gather the ingredients to prepare our Montreal Steak Seasoning recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Change Up the Recipe?
Absolutely. We made the seasoning with whole coriander seed and mustard seed for maximum flavor, but you can use pre-ground versions if that’s what you’ve got. Just scale the amounts back slightly and expect a smoother, more blended finish without the little pops of spice.
If you like more heat, bump up the red pepper flakes or add a pinch of cayenne. For something milder, dial back the pepper and flakes to let the garlic, dill, and paprika do more talking.
Get ready for grilling season by making a double or triple batch and storing it in an airtight jar. Kept in a cool, dry place, it’ll hold its flavor for months.
How to make Montreal Steak Seasoning
Follow along with my simple step-by-step instructions to learn how to make Montreal Steak Seasoning in your home kitchen.
- Add the coriander seeds, mustard seeds, and dill seeds to a mortar.
- Use the pestle to grind the spices.
- Add the ground spices, sweet paprika, cracked black pepper, red pepper flakes, garlic powder, onion powder, and coarse salt to a medium bowl.
- Mix well to combine.
You can use a spice grinder instead of a mortar and pestle, if you have one. Or you can place the seeds in a ziplock bag and crush them with a rolling pin.
How to Get the Best from Your Blend
- I love using Montreal Steak Seasoning when roasting lamb, beef, or pork for a quick boost of bold flavor. Pictured above is my show-stopping Garlic Herb-Roasted Rack of Lamb, where this seasoning beautifully complements every bite of the tender roasted meat.
- A good rule of thumb is about 1 tablespoon of seasoning per pound of meat. You can always use a little more or less depending on how potent you want it to be.
- Let the seasoning sit on the meat for at least 30 minutes before cooking so the flavors have time to mingle and sink in while the meat comes to room temperature.
- If you’re grilling or pan-searing, rubbing the meat with a little olive oil can help the seasoning stick and create a flavorful crust without losing any spice.
Surprisingly simple to make and full of punchy flavor, this seasoning really raises the bar in barbecue. You might notice guests quietly apologizing for their side dish contributions.
How to Store Montreal Steak Seasoning
Transfer your mix to an airtight jar and keep it in a cool, dry place away from sunlight or heat.
Whole spices hold up well over time, so you’ll keep that bold flavor going strong for up to 6 months.
Just be sure to use a clean, dry spoon each time to avoid moisture getting in and clumping things up.
Recipe FAQs
Absolutely. Montreal steak seasoning contains coarse salt, making it ideal for dry brining. Apply it to your meat and let it rest uncovered in the fridge for a few hours or overnight. This process enhances flavor and helps retain moisture during cooking.
Sure. Just combine it with olive oil, soy sauce, and a splash of lemon juice for a bold and savory marinade that tenderizes while delivering maximum flavor.
Definitely. It adds a savory kick to grilled veggies, roasted potatoes, hash browns, and even snacks like avocado toast or popcorn. A little shake can transform simple sides into standout dishes.
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Montreal Steak Seasoning
Ingredients
- 2 tablespoons cracked black pepper -or whole peppercorns in mortar and pestle
- 1 tablespoon sweet paprika
- 1 tablespoon coarse salt -or Kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dill seed
- 1 tablespoon red pepper flakes -or less depending on heat preference
- 2 teaspoons coriander seeds
- 2 teaspoons mustard seeds
Instructions
- Combine all spices and grind with a mortar and pestle or spice grinder. Or, place the spices in a zip top bag and crush with a rolling pin or heavy skillet.
- Store in an airtight container at room temperature.
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