Copycat Montreal Steak Seasoning

Standing in my kitchen holding a jar of this seasoning, the smell immediately took me back to a tiny deli in Montreal where I first understood what steak spice actually was. The guy behind the counter saw me eyeing the massive bin of dark, aromatic blend and just handed me a spoonful to try. That first whiff of coriander and dill mixed with serious pepper kick changed how I season meat forever. Now I keep a batch on my counter at all times, and my grill has never been the same.

Last summer I made a double batch for a backyard barbecue and watched my steak skeptical brother in law go back for thirds. He actually cornered me near the grill to demand the ratio, saying he had been trying to recreate that deli flavor for years. Now he texts me every time he runs low, and I have become the unofficial spice blend dealer for the entire family.

Ingredients

• Kosher salt: The coarse texture helps it cling to meat and provides that perfect salty crust when searing
• Coarsely ground black pepper: Fresh cracked pepper makes a huge difference here, do not use fine ground
• Paprika: Sweet paprika gives beautiful color while smoked adds a subtle depth if you prefer that profile
• Garlic powder: Make sure it is fresh garlic powder, not garlic salt, to control the sodium level
• Onion powder: This creates that savory backbone that Montreal seasoning is famous for
• Coriander seeds, crushed: Toast these briefly before crushing for extra fragrance, it makes a noticeable difference
• Dill seeds, crushed: This is the secret ingredient that gives the blend its signature aromatic finish
• Crushed red pepper flakes: Adjust to your heat tolerance but do not skip it entirely
• Dried thyme: Adds an earthy herbal note that balances the bold spices
• Dried rosemary, crushed: Use a mortar and pestle to break down the needles so they distribute evenly

Instructions

Mix your base:

Combine the salt, pepper, paprika, garlic powder, and onion powder in a small bowl, breaking up any clumps with your fingers

Crush the seeds:

Use a mortar and pestle or the back of a heavy pan to crush the coriander and dill seeds until they are coarsely ground

Blend everything:

Add the crushed seeds, red pepper flakes, thyme, and rosemary to the bowl and mix thoroughly until the blend is uniform

Store properly:

Transfer to an airtight container or spice jar and keep in a cool, dry place away from direct sunlight

Save

My husband now refuses to eat steak without this seasoning, claiming regular salt and pepper is for people who have given up on life. I catch him just opening the jar to sniff it sometimes, which is either weird or a testament to how good it smells.

Making It Your Own

After making this dozens of times, I have learned that the coarseness of your pepper grind changes the entire experience. Too fine and it disappears into the meat, too coarse and it becomes overwhelming. Find that sweet spot where you can still see individual pepper crystals but they are not the size of pebbles.

Storage Secrets

I keep a small shaker on my counter for frequent use and store the backup supply in a dark cabinet. The spices stay potent for about six months, though in my house it never lasts that long. If you notice the smell fading, it is time to make a fresh batch.

Beyond The Steak

This seasoning has become my go to for everything from roasted potatoes to tofu scrambles. The blend works surprisingly well on salmon and creates the most incredible crust on pork chops. Do not limit yourself to beef once you have a jar ready.

• Sprinkle it on popcorn for a snack that is completely addictive
• Mix it into softened butter for Montreal style compound butter
• Use it as a dry rub for grilled vegetables like zucchini and eggplant

Save

Every time I open that jar now, I am back in that Montreal deli watching the morning rush, grateful for a spoonful of spice that taught me how bold simple food can be.

Common Questions

→ What makes Montreal seasoning different from regular steak seasoning?

Montreal seasoning features a higher ratio of coarsely ground black pepper to salt, along with coriander and dill seeds that provide distinctive floral notes. This creates that signature crust and complex flavor profile found in classic Montreal delis.

→ How should I apply this seasoning to steaks?

Generously sprinkle the seasoning on both sides of your steak, pressing gently to help it adhere. For best results, let the seasoned meat rest for 30 minutes before cooking to allow flavors to penetrate.

→ Can I adjust the heat level?

Absolutely. Increase or decrease the crushed red pepper flakes to suit your preference. You can also use smoked paprika instead of sweet for a deeper, smokier flavor profile.

→ How long does this seasoning blend last?

Stored in an airtight container in a cool, dry place, this blend will maintain optimal flavor for up to six months. Keep away from heat and direct sunlight to preserve the spices' potency.

→ What other proteins work well with this blend?

While classic on beef, this seasoning excels on burgers, chicken breasts, pork chops, and even firm tofu or tempeh. It also adds fantastic flavor to roasted potatoes and grilled vegetables.