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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!

Montreal Steak Seasoning spices on a plate.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Instructions
  4. Recipe tips and variations
  5. Montreal Steak Seasoning Recipe

Recipe ingredients

Labeled ingredients for Montreal Steak Seasoning.

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.
Montreal Steak Seasoning spices in a jar.

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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More DIY spice blends

Montreal Steak Seasoning spices on a plate.

Montreal Steak Seasoning

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!
5 from 105 votes
Prep Time 1 min
Cook Time 1 min
Total Time 2 mins
Servings 36 servings (1 tsp each)
Course Pantry
Cuisine Canadian
Calories 6

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

  1. Dill: Montreal Steak Seasoning uses dill seed, but you can substitute 1 tablespoon dill weed if desired.
  2. Yield: This recipe makes ¾ cup seasoning (you’ll need an 8 ounce jar to store it).
  3. Storage: Store this spice blend covered in the pantry for up to 6 months.
  4. 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.
  5. 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

Serving: 1teaspoonCalories: 6kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 392mgPotassium: 32mgFiber: 1gSugar: 1gVitamin A: 261IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. Best steak seasoning ever, I’d say taste better than the original. I didn’t have dill seed so I substituted with celery seed.

  2. 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.5 stars

  3. 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!5 stars

  4. 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?

    1. 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

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