Copycat Montreal Steak Seasoning

My first encounter with Montreal seasoning happened at a tiny hole in the wall steakhouse where the waiter refused to tell me what made their meat taste so incredible. After years of experimenting and countless failed attempts, I finally cracked the code. This blend has since become my secret weapon for turning ordinary weeknight dinners into something that makes people ask what restaurant I ordered from.

Last summer I made a double batch for a backyard barbecue and my brother in law quietly asked if he could take the leftover jar home. His wife called me the next day demanding the recipe because he put it on everything from eggs to roasted potatoes. Now I keep extra jars on hand just for gifting to people who taste it once and cannot imagine cooking without it.

Ingredients

• Kosher salt: The coarse texture provides better adherence to meat and dissolves more slowly during cooking for even seasoning
• Coarsely ground black pepper: Freshly cracked gives the best results but store bought coarse grind works perfectly fine
• Paprika: Sweet paprika gives beautiful color while smoked adds another layer of depth
• Garlic powder: Use garlic powder not garlic salt to control the sodium level
• Onion powder: Balances the garlic and adds subtle sweetness
• Coriander seeds: Crushing these right before mixing releases their citrusy floral oils that define Montreal style
• Dill seeds: The secret ingredient most home cooks miss but delis never leave out
• Crushed red pepper flakes: Adjust based on your heat tolerance but do not omit entirely
• Dried thyme: Earthy notes that ground all the bold spices
• Dried rosemary: Crush between your fingers before measuring to wake up the piney aroma

Instructions

Mix the base spices:

Combine salt pepper paprika garlic powder and onion powder in a small bowl making sure to break up any clumps

Crush the seeds:

Use a mortar and pestle or the bottom of a heavy skillet to crush coriander seeds dill seeds and rosemary until fragrant

Combine everything:

Add the crushed seeds red pepper flakes and thyme to the base spices then stir thoroughly until completely uniform

Store properly:

Transfer to an airtight container and keep in a cool dark spot away from direct sunlight

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I discovered this seasoning works miraculously on roasted cauliflower when I had nothing else interesting in my pantry. Now my kids actually request vegetables seasoned with this stuff which I consider a major parenting victory. It has transformed vegetables from a side dish nobody wants into the star of the plate.

Perfect Pairings

Try this seasoning on ribeye steaks seared in a cast iron skillet finished with a knob of butter. It also creates the most incredible burger crust you have ever tasted. For something unexpected sprinkle it on thick cut potato wedges before roasting at high heat.

Make It Your Own

The beauty of this blend is how easily it adapts to your taste preferences. I have made versions with smoked paprika for a barbecue twist and others with extra red pepper for heat lovers. You can even add a teaspoon of dried mustard powder for an extra kick that pairs beautifully with beef.

Storage And Batch Tips

I always make a triple batch during holiday season because it is the perfect host gift for anyone who loves to cook. Small mason jars with handwritten labels look impressive and thoughtful. Store in a dark cabinet not on your counter where sunlight will fade the spices and weaken the flavor over time.

• Label your jar with the date so you know when it is time to refresh
• Keep a small shaker near your stove for quick seasoning during cooking
• If the blend seems to have lost its potency give it a gentle shake and toast briefly in a dry pan

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Once you start making this blend you will wonder why you ever bought those tiny overpriced spice jars from the grocery store. Your steaks will taste better and your wallet will thank you.

Recipe FAQs

→ What makes Montreal seasoning unique?

Montreal seasoning stands apart with its generous use of crushed coriander and dill seeds alongside coarse black pepper. These whole spices, crushed before mixing, create a robust texture and complex flavor profile typical of Canadian deli traditions.

→ How long does this blend stay fresh?

Stored in an airtight container in a cool, dry place, this seasoning maintains optimal flavor for up to six months. Keeping it away from heat and light preserves the aromatic qualities of the spices.

→ Can I adjust the heat level?

Absolutely. The crushed red pepper flakes provide customizable spiciness. Reduce the amount for milder flavor or increase it for more kick. You can also substitute smoked paprika for regular to add subtle depth.

→ What proteins work best with this blend?

While designed specifically for beef steaks, this seasoning excels on burgers, porterhouse, ribeye, and flank cuts. It also complements chicken breasts, pork chops, and even hearty vegetables like potatoes or cauliflower.

→ Should I crush the coriander and dill seeds?

Crushing these seeds releases their essential oils and ensures even distribution of flavor. A mortar and pestle works well, or place seeds in a sealed plastic bag and crush with a rolling pin or heavy pan.

→ Can I make this without coriander seeds?

If coriander isn't available, you can substitute additional fennel seeds or caraway seeds for similar aromatic qualities. The blend will still deliver excellent results, though the flavor profile will shift slightly.