You’ll love how easy it is to make your own homemade Montreal Steak Seasoning! This simple recipe requires just a few simple ingredients and will instantly elevate all of your culinary dishes!
Montreal Steak Seasoning is America’s favorite way to season steak, but is a very versatile blend that can be used in lots of ways! Read this post to learn how to make this recipe, what substitutions can be made, and just how many ways you can use it in your kitchen!
Why we Love this Delicious Seasoning Recipe
It’s Versatile: While “steak seasoning” implies the recipe is intended for steak, this is a very versatile seasoning. You’ll love adding this to chicken, fish, burgers, pork, potatoes, and veggies! This is an all-purpose pantry staple.
You Control the Flavor: Making your own seasoning allows you to customize the blend to suit your personal flavor preferences. Of course you can purchase Montreal steak seasoning at the store, but making your own allows you to control the end result.
Cost Effective: Blending your own spices is a cost-effective way to season all of your meals.
A Great Gift: This seasoning creates a perfect gift for Father’s Day or the holidays! We love giving homemade gifts in jars (like this rosemary salt), and this spice blend an easy one to whip up in large batches!
History of Montreal Steak Seasoning
You might be surprised to learn that the delicious seasoning isn’t actually from Montreal…
This spice blend originated in the Ottoman Empire! It was used to cure and preserve meats such as Pastrami. The delicious flavor addition just happened to be a byproduct of the preservation.
Morris Sherman, a butcher at Schwartz’s Deli noticed how delicious the rub tasted and began using it to season steaks with the blend.
Coined Montreal Steak Seasoning, it is now used beyond just steak and while no longer necessary for curing meats, it certainly is a tasty pantry staple!
Montreal Steak Seasoning Ingredients
- Salt: A necessity for seasoning. Any salt will do, but I am partial to Maldon salt for the flaky, soft texture.
- Black Pepper: Whole peppercorns are recommended for creating the most fresh flavor.
- Red Pepper: Creates spice in the seasoning blend. Feel free to add more or less to customize your spice level.
- Garlic Powder: A staple spice for any seasoning, adds a rich savory flavor to the rub.
- Onion Powder: Similar to garlic, but slightly milder. Can be used interchangeably.
- Paprika: A lovely colorful spice. Slightly sweet with a mild peppery taste.
- Coriander Seed: An aromatic spice with a slight citrus undertone.
- Dill Seed: Adds an herbal flavor, be sure to use dill seed and not dill leaf.
- Mustard Seed: Ground mustard will work as well but the seed gives a great texture to the spice blend.
Shop supplies for making homemade montreal steak seasoning
Substitutions for Montreal Steak Seasoning
- You can substitute ground spices for any whole spices listed above. I recommend using whole spices for freshness, but ground is perfectly acceptable.
- Onion powder and garlic powder can be used interchangeably if you don’t have both on hand.
- If you don’t care for spice, reduce the amount of red pepper. Or, make the blend spicier by adding more.
- Using a smoked paprika will add a smoky flavor to the spice blend.
- Mustard seed and ground mustard can be used interchangeably.
Step by Step Instructions for Montreal Steak Seasoning
- Combine all of the spices into a mortar and pestle and grind together until a coarse powder forms. Tip: If you don’t have a mortar pestle, place the spices in a plastic bag and crush them with a heavy rolling pin.
- Transfer the mixture to an airtight jar and store in a dark, cool place like your pantry. The spice blend is good for one year.
How to Use Montreal Steak Seasoning
Season Steak: Right before grilling or cooking your steak. Season each side generously with the spice blend.
Season Other Foods: Follow the same method as above for any other meats or veggies.
Utilize as a Seasoning: When cooking dishes on the stove, use Montreal Steak Seasoning like you would salt. Sprinkling in to taste to add flavor to the dish.
Make a Marinade: Add 1 teaspoon spice blend to ¼ cup oil, ¼ water, and 2 tablespoons of vinegar. Coat your meat and then place it in the refrigerator to marinate until you’re ready to cook.
Tips for Success & FAQs
Ground Spices: If you don’t want to grind the whole seed spices for the course texture you can use ground spices instead.
Easy Grinding: You can also use a spice grinder to blend the Montreal steak seasoning.
Storing Montreal Steak Seasoning: Store the seasoning in an airtight storage jar. Keep in a cool, dark place for up to one year.
Yes, there are only spices and salt.
No, this homemade blend does not have any MSG added to it.
Spices don’t technically have an expiration date according to USDA Shelf-Stable Food Safety. (source) Spices do however lose potency and flavor over time so for the best flavor use within 1-3 years.
More Recipes for you to Try
If you are looking for inspiration for some meals to use your new Montreal steak seasoning try it on ribeye, burgers, and chicken.
I’ve heard that it’s phenomenal on hashbrowns and I’m definitely going to be trying that soon! They would be the perfect side next to a delicious frittata.
Let’s not forget about adding some vegetables to our diets, one way to get your veggie-resistant eaters to add some greens to their diet is to wrap them in bacon. Add a little sprinkle of the Montreal steak seasoning on top and now it’s an extremely flavorful way to get your meat and potato eaters to add for seconds.
The Recipe
Montreal Steak Seasoning
Ingredients
- 2 tablespoon salt I use Maldon
- 1 tablespoon black pepper
- 1 tablespoon red pepper flakes
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- ½ tablespoon coriander seed
- 1 tablespoon dill seed
- 1 tablespoon mustard seeds
Instructions
- Measure out all of the various spices into a mortar and pestle then grind them together. Alternatively, you can place them in a bag and crush them with a rolling pin.
- Store the spice blend in an airtight jar in a dark, cool location.
Hi Chloe, thank you FOR THE recipe. If i use ground spices do you recommend reducing the measurement? Thank you.
Hi Patty, no I think you’ll be fine either way. It’s a little bit of this a little bit of that type of recipe that can be tweaked to your desired tastes!