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Make this copycat Montreal Steak Seasoning with 8 basic spices, then season steak (of course), chicken, pork, and vegetables. Or, mix with oil and soy sauce for a delicious marinade!
Table of Contents
Recipe ingredients
Ingredient notes
- Dill: Montreal Steak Seasoning uses dill seed, but you can substitute 1 tablespoon dill weed if desired.
Instructions
- In a small bowl, combine paprika, pepper, salt, garlic, onion, coriander, dill, and crushed red pepper. Store in an airtight container.
Recipe tips and variations
- Yield: This recipe makes ¾ cup seasoning (you’ll need an 8 ounce jar to store it).
- Storage: Store this spice blend covered in the pantry for up to 6 months.
- Marinade: To make a marinade for 2 pounds of steak, chicken, or pork, whisk together ½ cup olive oil, ¼ cup soy sauce, and 4 teaspoons seasoning. Marinade at room temperature for 30 minutes or in the refrigerator for up to 1 hour. Pat meat dry before cooking.
- Origin: Montreal Steak Seasoning 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.
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Montreal Steak Seasoning
Ingredients
- 2 tablespoons paprika
- 2 tablespoons whole black peppercorns crushed
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground coriander
- 1 tablespoon dill seed or dill weed (see note 1)
- 1 tablespoon crushed red pepper flakes
Instructions
- In a small bowl, combine paprika, pepper, salt, garlic, onion, coriander, dill, and crushed red pepper. Store in an airtight container.
Notes
- Dill: Montreal Steak Seasoning uses dill seed, but you can substitute 1 tablespoon dill weed if desired.
- Yield: This recipe makes ¾ cup seasoning (you’ll need an 8 ounce jar to store it).
- Storage: Store this spice blend covered in the pantry for up to 6 months.
- Marinade: To make a marinade for 2 pounds of steak, chicken, or pork, whisk together ½ cup olive oil, ¼ cup soy sauce, and 4 teaspoons seasoning. Marinade at room temperature for 30 minutes or in the refrigerator for up to 1 hour. Pat meat dry before cooking.
- Origin: Montreal Steak Seasoning 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Won’t use any other recipe!
Hi Jessica! Thank you so much for your comment, glad you’re enjoying the steak seasoning! – Meggan
So simple! I was out of my husband’s Montreal seasoning and made this. He couldn’t tell the difference!
Heather, that’s so great! I feel like I passed the ultimate test – the discerning husband. :) I’m so glad it worked out for you. Thank you so much for taking the time to leave a comment. -Meggan
Great blend! I have been using it for months and my family still thinks I’m using the Keg seasoning!
I love it, Shelley! Glad it’s been a hit with the family! Take care! – Meggan
Best steak seasoning ever, I’d say taste better than the original. I didn’t have dill seed so I substituted with celery seed.
Hi DN, so glad you liked it! Take care! – Meggan
This is wonderful! I use it as marinade with soy sauce and olive oil. I eat keto so i tenderize several pieces of sirloin at a time and leave them in a zip lock with this in the fridge. It’s phenomenal. Thanks for sharing.
Thank you so much Sam! This makes my day. I’m glad you like it! -Meggan
This awesome!!!! We love it, use it on pork, chicken and steak !!!!!
Thank you Cynthia! – Meggan
Really very good on steak. I substitute some of the salt for Takii umami powder and it’s killer.
Thanks Chris! – Meggan
Love this and it is great for marinade. So much cheaper to make a batch and I had all of the spices.
Gave some to a friend and she put it on chicken…loved it!
Hi
This recipe calls for spices that are in seed or corn form (dill seed & peppercorn), but I do not see in the recipe if we need to grind these spices? Or do we leave them whole?
Hi Joy, thank you for the question! The peppercorns should be crushed beforehand, but the dill seed can remain whole, or if you prefer you can substitute the dill seed for dill weed. Take care! – Meggan