Montreal Steak Seasoning - Skip the store-bought stuff and make your own blend of Montreal Steak Seasoning in a matter of minutes with spices you may already have on hand! Keep it stored for up to 6 months and have it ready on hand to season all your meat, fish, and veggies!
When it comes to cooking, the meat seasoning you use can make or break a recipe. Whether over seasoned or under seasoned, it can really affect the taste and how much you enjoy a dish.
Sometimes all you need is a bit more salt and pepper and other times you need more than that. And if you’ve been a reader of my blog for any amount of time, you’ll know that Montreal Steak Seasoning is one of my favorites to use when I am looking to ramp up the flavor!
I use it on everything from ribeye steak, Philly cheesesteak sandwiches, Guinness Beef Stew, and corned beef to my mom’s best turkey brine recipe!
What does Montreal Steak Seasoning contain?
- Black Peppercorns: Crush or grind them in a spice grinder or coffee grinder. If you’re old school, feel free to use a mortar and pestle.
- Paprika: Adds a nice smokiness to the combination.
- Salt
- Garlic Powder
- Coriander: A warm earthy spice with a hint of sweetness.
- Dill Seeds: Provides a herby pungent flavor.
- Crushed Red Pepper Flakes and cayenne Pepper: Both give the spice blend some nice heat! It’s not overpowering at all because I wouldn’t say it’s intensely spicy, but it does give it a kick.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Montreal Steak Seasoning
Step 1: Grind up the peppercorns in a grinder or blender. This gives them extra flavor as opposed to leaving them whole.
Step 2: Combine all the ingredients in a mason jar. Give it a shake.
Step 3: Cover with a lid so that it’s airtight. Store it at room temperature until you’re ready to use it.
Recipe Tips
- Blend the seasoning with olive oil and use it as a marinade for all kinds of meat and fish recipes.
- If using a coffee grinder, make sure it’s extra clean! Or use one that you only use to grind spices. If not, you may taste some remnants of coffee grinds in your seasoning blend.
- For a closer copycat version to McCormick's, which is a popular version that can be found in most grocery stores, omit the paprika and increase the amount of dill.
- If you prefer a less spicy version, reduce the amount of red pepper flakes or cayenne pepper. Or omit them both.
FAQs
It is! Gluten hides in so many spice blends thanks to the additives used in many of them. The best way to ensure it’s gluten-free (other than looking for a certification label) is to make it yourself.
You want to use about 1 teaspoon of seasoning for every 1 pound of meat you plan to season.
When kept airtight in a cool dry spot in your pantry, it has a shelf life of about 6 months. If you’re like me and use it on everything, you won’t have it for very long!
It’s great for seasoning grilled meats like chicken, steak, hamburgers, salmon, and pork. You can season brisket, add it to your brine, or use it as a dry rub marinade. Believe it or not, I even use it on my veggies!
Delicious Steak Recipes
- Instant Pot Roast Beef and Gravy
- Best Crunch Wrap Supreme
- Georgian Ground Beef Kebabs Recipe
- Grilled Ribeye Steak
- Ground Beef Stuffed Zucchini
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📖 Recipe
Montreal Steak Seasoning
Equipment
Ingredients
- 2 tablespoons black peppercorns crushed or grind in coffee grinder
- 2 tablespoons paprika
- 2 tablepoons salt celtic salt or sea salt
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon coriander
- 1 ½ tablespoons dill seeds
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon cayenne pepper
Instructions
- Grind the Peppercorns: Use a coffee grinder, spice grinder, or mortar and pestle to grind the black peppercorns until fine.
- Mix the Spices: In a clean mason jar or airtight container, combine the ground black pepper with paprika, salt, garlic powder, onion powder, coriander, dill seeds, red pepper flakes, and cayenne pepper. Shake or stir well to evenly distribute all the spices.
- Use the Rub: Apply about 1 teaspoon of the spice mixture per pound of meat, or adjust according to your taste. Rub thoroughly over the meat before grilling, roasting, or pan-searing.
- Store for Later: Keep the rub in a sealed jar in a cool, dry place for up to 6 months to maintain maximum flavor.
Notes
- Adjust the Heat: Add more cayenne or red pepper flakes for extra spice, or reduce for a milder flavor.
- Versatile: Perfect for beef, pork, chicken, or even roasted vegetables.
- Make Ahead: Prepare a larger batch and label it for quick use in future meals.
Judy Mitchell
The photo with all the ingredients includes onion powder but you don’t mention it in the recipe. This was s the first time I tried making Montreal Steak spice ; I included the onion powder anyway - everything in moderation and all’s well that ends well! Thank you for the recipe .
Love Keil
Thank you so much for catching that—and for your kind, thoughtful comment Judy! 😊 You're absolutely right, the onion powder should have been listed in the recipe to match the photo—great eye! I’m so glad you trusted your instincts and added it in (everything in moderation, indeed!). So happy your first try at making Montreal Steak Spice was a success—thanks again for trying it and for your lovely note! 💛🥩