Save This robust seasoning blend captures the essence of classic Montreal delis, combining coarsely ground black pepper and kosher salt with garlic and onion powders for depth. Crushed coriander and dill seeds add authentic Canadian deli flavor, while paprika provides subtle sweetness and beautiful color. Dried thyme and rosemary contribute aromatic notes that complement beef perfectly, with just enough crushed red pepper flakes for gentle warmth.
The mix comes together in mere minutes and keeps for up to six months in your pantry. Generously coat steaks before grilling, or use to season burgers, roasted vegetables, or even tofu for a smoky, savory punch.
The first time I tasted Montreal steak seasoning was at a small deli in Quebec City, where the owner refused to tell me what made his steak so unforgettable. I spent years experimenting with different spice combinations until one evening, my husband took a bite of my latest attempt and said this was the closest he had ever tasted to the real thing. Now this blend lives in a shaker on our counter, ready for everything from Tuesday night burgers to special occasion ribeyes.
Last summer we hosted a backyard barbecue and I seasoned every piece of meat with this blend. Our neighbor who never eats the crust on steak went back for seconds, and three friends asked for the recipe before they even finished their plates. Something about this mix makes people instinctively reach for their napkins.
Ingredients
- 2 tablespoons kosher salt: The coarse texture helps it adhere to meat and provides a satisfying crunch in every bite
- 2 tablespoons coarsely ground black pepper: Freshly cracked pepper gives you those aromatic sparks that Montreal delis are known for
- 1 tablespoon paprika: I use smoked paprika for a deeper flavor, but sweet works if you prefer a milder taste
- 1 tablespoon garlic powder: This distributes evenly throughout the blend better than fresh garlic would
- 1 tablespoon onion powder: Adds a subtle sweetness that balances the sharp pepper and salt
- 1 tablespoon coriander seeds, crushed: Toast these briefly before crushing for an even more aromatic result
- 1 tablespoon dill seeds, crushed: The secret ingredient that gives Montreal seasoning its distinctive flavor
- 1 teaspoon crushed red pepper flakes: Adjust this to your heat preference, but dont leave it out entirely
- 1 teaspoon dried thyme: Adds an earthy, floral note that rounds out the bold spices
- 1 teaspoon dried rosemary, crushed: Rub the dried rosemary between your palms to release the oils before adding
Instructions
- Mix the blend:
- Combine all ingredients in a small bowl and stir thoroughly until the spices are evenly distributed. The mixture should smell intensely aromatic and slightly peppery.
- Store properly:
- Transfer the seasoning to an airtight container or spice jar and keep it in a cool, dry place away from direct sunlight.
- Apply generously:
- Press the seasoning firmly onto both sides of your steak, then let it rest for at least 30 minutes before cooking to allow the flavors to penetrate the meat.
Save My daughter now requests this seasoning on her roasted potatoes instead of steak, and it has become her go-to snack after school. It started as a steak experiment but turned into the most versatile spice blend in our kitchen.
Make It Your Own
I sometimes add a teaspoon of sumac when I want a tangier kick, or swap in smoked salt for the kosher salt during grilling season. Small adjustments keep this blend exciting while maintaining its essential character.
Perfect Pairings
Beyond steak, try this on roasted cauliflower, sprinkled over homemade fries, or mixed into ground beef for the most flavorful burgers you have ever made. It also adds depth to vegetable soups and stews.
Storage Secrets
I keep a small shaker on the counter for weekly use and store the backup in the freezer where it stays potent for up to a year. Spices lose their punch faster than most people realize.
- Label your container with the date you made it
- Give the jar a good shake before each use to redistribute the spices
- If the scent seems faded, it is time to make a fresh batch
Save Once you start making your own Montreal seasoning, the store bought versions will taste disappointingly flat by comparison. This is one of those recipes that pays you back every time you reach for it.
Recipe FAQs
- → What makes Montreal seasoning different from regular steak spice?
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Montreal seasoning stands apart with its generous use of crushed coriander and dill seeds, which provide distinctive citrus and herbal notes typical of Canadian deli traditions. The coarser grind of black pepper and higher salt ratio creates that signature crust on grilled meats.
- → How long should I let the seasoning sit on the meat?
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For best results, let seasoned meat rest at room temperature for 30 minutes before cooking. This allows the salt to penetrate slightly and the flavors to meld, while bringing the meat to ideal cooking temperature.
- → Can I make this seasoning without coriander or dill seeds?
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While these seeds provide authentic Montreal flavor, you can substitute with ground coriander and additional dried herbs like oregano or parsley. The blend will still be delicious, though slightly different from the traditional deli style.
- → Is this seasoning too spicy for children?
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The heat level is mild to moderate, coming primarily from black pepper and a small amount of crushed red pepper flakes. Reduce or omit the red pepper flakes for a child-friendly version that still delivers great flavor.
- → What's the best way to apply this seasoning to steaks?
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Pat steaks dry with paper towels first, then press the seasoning generously onto both sides, ensuring good adherence. The coarse texture helps create a beautiful caramelized crust when searing or grilling over high heat.
- → Can I use smoked paprika instead of sweet paprika?
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Absolutely—smoked paprika adds an extra layer of depth and mimics the slight smokiness from grill marks. It works particularly well for outdoor grilling and pairs beautifully with the existing spices.
