Montreal Steak Seasoning Recipe

An easy recipe for Montreal Steak Seasoning. Make this copycat spice blend using common pantry ingredients.

It’s great on steak, of course, but also delicious on chicken, pork, and vegetables. Or, mix with oil and soy sauce for a delicious marinade!

An easy recipe for Montreal Steak Seasoning. Make this copycat spice blend using common pantry ingredients. It's great on steak, of course, but also delicious on chicken, pork, and vegetables. Or, mix with oil and soy sauce for a delicious marinade!

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What is Montreal Steak Seasoning made of?

Montreal Steak Seasoning is made of garlic, coriander, dill, black pepper, red pepper flakes, salt, and pepper. Some recipe variations, including mine, also contain paprika and dried minced onion.

The recipe itself is based on the pickling spices of Eastern European and Jewish cuisine. The spice blend also goes by the names Montreal Steak Spice, Canadian Steak Spice, and Canadian Steak Seasoning.

An easy recipe for Montreal Steak Seasoning. Make this copycat spice blend using common pantry ingredients. It's great on steak, of course, but also delicious on chicken, pork, and vegetables. Or, mix with oil and soy sauce for a delicious marinade!

How do I use Montreal Steak Seasoning?

Use Montreal Steak Seasoning as a dry rub on steak, pork, chicken, or vegetables.

Or, combine 4 teaspoons Montreal Steak Seasoning with 1/2 cup olive oil and 1/4 cup soy sauce. Use to marinade up to 2 pounds of steak.

How do you store Montreal Steak Seasoning?

Store this spice blend, any other homemade spice blends, in an airtight container for up to 6 months.

An easy recipe for Montreal Steak Seasoning. Make this copycat spice blend using common pantry ingredients. It's great on steak, of course, but also delicious on chicken, pork, and vegetables. Or, mix with oil and soy sauce for a delicious marinade!

What is the best way to season a steak?

  1. Bring your steaks to room temperature for 30 to 60 minutes before cooking.
  2. Add dry rubs or salt just before cooking. If you add salt in advance, it will draw water out of the meat which makes it more difficult to get a hard, crusty sear.
  3. If using a wet marinade, marinade at least 30 minutes. Bring to room temperature for 30 to 60 minutes. Wipe off any excess marinade before cooking.
5 from 5 votes

Montreal Steak Seasoning Recipe

An easy recipe for Montreal Steak Seasoning. Make this copycat spice blend using common pantry ingredients. It's great on steak, of course, but also delicious on chicken, pork, and vegetables. Or, mix with oil and soy sauce for a delicious marinade!
Course Pantry
Cuisine Canadian
Keyword montreal seasoning, steak seasoning
Prep Time 5 minutes
Total Time 5 minutes
Servings 36 servings
Calories 7kcal
  • 2 tablespoons crushed black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons kosher salt
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon ground coriander
  • 1 tablespoon dill weed
  • 1 tablespoon crushed red pepper flakes
  • In a small bowl, combine paprika, pepper, salt, garlic, onion, coriander, dill, and crushed red pepper. Store in an airtight container.

Recipe Notes

Adapted from Chowhound.

Nutrition

Calories: 7kcal

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  1. C. Jon Hinkle

    Hi Meggan,
    Thanks for this recipe. It is great.
    But, a couple of points.
    First, concerning your statement about using salt just before cooking. Dry brining is the technique of salting well (hours or even a day) ahead, wrapping in plastic wrap and putting the meat back in the fridge. The salt draws moisture out of the meat, as you correctly state, but then the salt mixes with the moisture and is drawn back into the meat where is is both more effective in enhancing the taste and also in tenderizing the meat. Samin Nosrat discusses this in her book, “Salt Fat Acid Heat”, as does Meathead Goldwyn in his Amazingribs.com website. If you do this, you may want to make a batch of seasoning and omit the salt. I like to use strong, black coffee to make a paste.
    Second, Since cold meat takes up smoke better than warm meat, if you are grilling or smoking the meat, take it straight from the fridge to the cooker.

    1. meggan

      Thanks for this! I am going to get that book you mentioned, I always look at it on Amazon and wonder if I should get it. I clearly have more to learn, so I will. I appreciate your help so much. Thanks a lot! -Meggan

  2. Dale

    Why is this recipe classed as american cuisine when it originated in Montréal, Québec, Canada?

    1. meggan

      Hi Dale, because no one was paying attention. We fell asleep at the wheel. I’m sorry about that, you’re obviously right, and I fixed it. Sorry again. I also had dill weed listed in the recipe and it’s supposed to be dill seed. -Meggan

  3. phil

    perfect, thank you. they quit selling the large containers in my local store and the small ones run out too soon.5 stars

  4. Sarah

    Perfect! I used it in a pot roast this weekend.5 stars

  5. Timothy

    Very good recipe. A note: Montreal Seasoning calls for “dill,” but it is the seed you want as opposed to “dill weed” as shown in your photo. I ended up using dill weed myself as I was out of dill seed, which is still very good. Just mentioning that the dill seed is what you get when you buy Montreal Seasoning at the store.5 stars

    1. meggan

      Hi Timothy, that is SO HELPFUL. Thank you. I will fix it up for sure! I appreciate your help. -Meggan

  6. Andrew Brayman

    This is s very good seasoning. Rich in flavor, and a welcomed bit out of the ordinary because of the use of dill  and coriander with beef,  It works very well. I recommend the use is smoked paprika instead of the pretty-but-tasteless paprika used for garnishing. This recipe has become part of my permanent collection. Well worth trying if you haven’t yet. 5 stars

    1. Meggan

      Thanks so much Andrew! I am glad you like it! :D

  7. Julia LaBorde

    This is great! We were going on vacation and I didn’t want to pack a bunch of seasonings, so I was searching for something that would have everything I needed in one jar. This is it! Great on steaks, burgers, even grilled chicken! It is just like the store brand Montreal Steak Seasoning!5 stars

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