Montreal steak seasoning is a must-have spice blend for your pantry when grilling steaks, burgers, or roasting meat. This homemade version balances savory, aromatic spices with bright herbs for a flavorful finish.
Montreal Seasoning
The origin of Montreal seasoning traces back to a Montreal deli where an employee blended spices for the house meat. The mix became so popular that customers began asking for bottles to take home. That deli-style flavor inspired this homemade recipe.
I like to add a hint of smoke when grilling. Not everyone has a smoker, so I include smoked paprika in my blend to mimic that wood-fired note. It’s optional but adds a pleasant depth and is easy to find at most grocery stores.
Homemade Montreal Steak Seasoning
To get the most vibrant flavor and some texture, I prefer crushing whole spices just before mixing. A mortar and pestle works great; if you don’t have one, a small dedicated spice grinder will do. Pre-ground spices work too, though the flavor can be less pronounced, so you may want to use the blend more liberally.
What’s in Montreal Steak Seasoning?
The classic components include salt, pepper, garlic, onion, dill, and coriander. Amounts and additional ingredients vary by maker; below is the version I developed and use regularly. It’s savory with a fresh, slightly floral brightness from the dill and coriander.
Ingredients:
- 2 tablespoons whole peppercorns
- 2 tablespoons smoked paprika (optional)
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons whole coriander seed
- 2 teaspoons whole mustard seed
- 2 teaspoons dried dill
- 2 teaspoons dried rosemary
- 2 teaspoons red pepper flakes
If you want larger pieces and more texture, lightly crush the whole spices instead of grinding them to a fine powder. Using freshly crushed spices will give the blend a livelier aroma and fresher taste.
How to Make Montreal Steak Seasoning
Making this seasoning is quick and straightforward.
- Combine: In a mortar and pestle or spice grinder, add the peppercorns, salt, and smoked paprika (if using). Crush or grind until the peppercorns are mostly broken. Add the remaining spices and mix until evenly combined.
- Store or use: The seasoning is ready to use immediately. Store leftovers in an airtight jar at room temperature for best flavor up to 2–3 months.
Notes and Variations
If you prefer a flavor closer to some store-bought versions, skip the smoked paprika and increase the dried dill. Adjust red pepper flakes to your desired heat level. This blend works great on steaks, roasts, burgers, chicken, and vegetables.
Recipe Summary
Prep time: 5 mins. Total time: 5 mins. Yield: about 3/4 cup (one batch).
How did this Montreal steak seasoning turn out for you? If you made changes or discovered a favorite variation, share your experience in the comments below. This recipe was originally published in June 2018 and updated with extra tips; the recipe itself remains the same.
Montreal Steak Seasoning
Total Time: 5 mins |
Servings: 1 batch (3/4 cup yield)
Ingredients
- 2 Tablespoons coarse black pepper
- 2 Tablespoons smoked paprika (optional)
- 2 Tablespoons kosher salt (or coarse sea salt)
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons whole coriander seeds
- 2 teaspoons whole mustard seeds
- 2 teaspoons dried dill
- 2 teaspoons dried rosemary
- 2 teaspoons red pepper flakes
Instructions
- Combine the peppercorns, salt, and smoked paprika (if using) in a mortar and pestle or spice grinder. Crush until the peppercorns are mostly broken.
- Add the remaining spices and mix or pulse until well combined. Transfer to an airtight jar.
- Use immediately for the best flavor. Store at room temperature for several months.
Notes
For a taste closer to some store-bought Montreal blends, omit smoked paprika and double the dried dill. Adjust heat and herb amounts to your preference.
Nutrition (approximate)
Calories: 145 kcal | Carbohydrates: 32 g | Protein: 7 g | Fat: 4 g | Sodium: 90 mg
Nutrition information is an estimate and should be used as a guideline only.