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Montreal Seasoning Recipe
This bold, garlicky Montreal Seasoning Recipe brings that classic steakhouse flavor right into your kitchen—perfect for juicy steaks, grilled veggies, and just about anything you can toss on the grill.
You know what? As a 50-year-old home cook who’s been feeding a hungry family (and a rotating crew of neighbors) for decades, I can tell you: having a trusty homemade Montreal steak seasoning in your pantry is a game changer. This savory spice blend doubles as an all purpose grill seasoning, a quick dry rub seasoning for busy weeknights, and a DIY steak seasoning that tastes better than the store-bought bottles—without the mystery ingredients.
What Is Montreal Seasoning, Anyway?
Montreal seasoning, sometimes called Montreal steak seasoning or Canadian steak spice, is a chunky, savory spice blend traditionally used as a grilled steak rub. It’s believed to have roots in Jewish delis in Montreal, where pickling spice and garlic-heavy blends were used on smoked meats. Eventually, those big, bold flavors wandered their way onto steak—and the rest is history.
This Montreal Seasoning Recipe is my homemade version of that classic steak spice mix. It leans on:
- Coarse kosher salt
- Cracked black pepper
- Garlic and onion
- Crushed red pepper
- Coriander and dill
The flavors are smoky, peppery, garlicky, and just a little bit spicy—enough to wake up your taste buds, not burn them off.
I use this homemade Montreal seasoning on everything from ribeyes and burgers to roasted potatoes and grilled portobellos. It’s my “secret” pantry spice mix when I want dinner to taste like it took all day, even if I just threw it together between Zoom calls and walking the dog.
And if you’re trying to manage ingredients—less sodium, no added sugar, no anti-caking agents—making your own beef seasoning blend at home is such a smart move.
Why You’ll Love This Montreal Seasoning Recipe
- Big Steakhouse Flavor at Home – You get that restaurant-style grilled steak rub without paying restaurant prices.
- Totally Customizable – Want less salt, more heat, or no dill? You’re the boss of this homemade dry rub.
- Pantry-Friendly Ingredients – Every ingredient is a simple spice you can find in any grocery store.
- No Additives or Hidden Sugar – Just a clean, savory spice blend you can feel good about putting on everything.
- Meal Prep Friendly – Make a big batch once and season your steaks, chicken, and veggies all week long.
- Versatile All Purpose Grill Seasoning – Works on beef, chicken, pork, salmon, tofu, and even popcorn.
- Budget-Friendly – Buying spices in bulk and mixing your own is usually cheaper than name-brand jars.
- Quick to Make – 10 minutes, a bowl, and a spoon—no special tools, no fuss.
- Great for Gifting – Pack it into little jars with labels for Father’s Day, housewarming, or holiday baskets.
Ingredients for the Best Montreal Seasoning Recipe
Here’s what you’ll need for a classic, well-balanced Montreal seasoning recipe. I’ve included a few notes and easy substitutions as we go.
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2 tablespoons coarse kosher salt
- Use a coarse grain (like Diamond Crystal or Morton kosher) for that signature texture. If you use fine salt, reduce to 1 tablespoon and adjust to taste.
-
2 tablespoons coarsely ground black pepper
- Freshly cracked pepper makes a big difference. If you only have pre-ground, use 1½ tablespoons and add more as needed.
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1 tablespoon garlic granules
- Garlic granules give better texture than fine garlic powder, but powder works in a pinch (reduce slightly to avoid clumping).
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1 tablespoon onion granules
- Again, granules preferred; onion powder can be used, just use a scant tablespoon.
-
1 tablespoon crushed red pepper flakes
- This gives that gentle heat. For a milder mix, start with 1–2 teaspoons and adjust.
-
2 teaspoons paprika (regular or smoked)
- Regular paprika keeps things classic; smoked paprika adds a deeper, BBQ steak seasoning feel.
-
2 teaspoons dried dill weed
- This is one of the “signature” flavors of Canadian steak spice. If you’re not a dill fan, use 1 teaspoon or swap for dried thyme.
-
2 teaspoons dried coriander seeds, lightly crushed
- Gently crush with the bottom of a pan or a mortar and pestle for brighter flavor. Ground coriander works, but reduce to 1½ teaspoons.
-
1 teaspoon dried mustard powder
- Adds a subtle tang and depth—don’t skip it if you can help it.
-
½ teaspoon ground fennel seed (optional but lovely)
- Adds a whisper of sweetness and complexity, similar to some deli meat seasonings.
A quick note on salt
If you’re watching your sodium, you can absolutely cut the salt in half. Use 1 tablespoon kosher salt and season the meat lightly with extra salt at cooking time if needed. This way, your spice blend stays flexible for different diets and recipes.
How to Make Homemade Montreal Seasoning
This part couldn’t be easier. The magic is all in the balance and the texture.
Directions
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Prep your spices
Measure out all your spices into small bowls or directly onto a clean cutting board. If your coriander seeds or fennel seeds are whole, lightly crush them with the bottom of a heavy pan or in a mortar and pestle. You want them cracked, not powdered, for that classic chunky steak spice mix. -
Combine in a mixing bowl
In a medium bowl, add the kosher salt, cracked black pepper, garlic granules, onion granules, crushed red pepper, paprika, dried dill, crushed coriander, mustard powder, and fennel (if using). Stir with a spoon or small whisk until everything looks evenly mixed. Take a second to breathe it in—you’ll know you’re on the right track when it smells like your favorite steakhouse. -
Adjust to taste
Pinch a small amount between your fingers and taste it. Want more heat? Sprinkle in a bit more crushed red pepper. Need more herbiness? Add a pinch more dill or a little dried thyme. This is your DIY steak seasoning, so tweak until it makes you happy. -
Transfer to an airtight container
Pour the seasoning into a clean, dry glass jar with a tight-fitting lid. A small mason jar or an old spice jar works great. Label it with the name and date—I like using painter’s tape and a Sharpie. -
Let it “marry” (optional but nice)
For the best flavor, let your Montreal steak seasoning sit for at least 24 hours before using. The spices mellow and mingle, and the blend tastes more cohesive. That said, if you’re standing there with a steak ready to go, you can absolutely use it right away.
Servings & Timing
- Yield: About ½ cup Montreal seasoning (enough for 10–12 steaks or several meals)
- Prep Time: 10 minutes
- Rest Time (Optional): 24 hours for best flavor
- Total Time: 10 minutes active, plus optional resting
As a rough guideline, use about 1 to 1½ teaspoons of seasoning per 8-ounce steak, depending on how boldly seasoned you like your food.
Easy Variations and Flavor Twists
Once you’ve mixed the base recipe, you can play with it. Here are some fun versions I’ve tried (and my kids have happily taste-tested):
- Smoky BBQ Montreal Blend – Add 1 extra teaspoon smoked paprika and ½ teaspoon ground cumin for deeper, barbecue-style flavor.
- Low-Sodium Montreal Seasoning – Cut the salt in half and add 1 teaspoon extra garlic granules to keep the flavor big.
- Herb-Forward Steak Spice – Increase dried dill to 1 tablespoon and add 1 teaspoon dried thyme or rosemary, lightly crushed.
- Spicy Montreal Rub – Double the crushed red pepper flakes and add a pinch of cayenne for a true hot-and-spicy dry rub seasoning.
- Citrusy Grill Seasoning – Add 1 teaspoon dried lemon zest or ½ teaspoon citric acid for a bright, tangy twist that’s fantastic on chicken and fish.
- Smash Burger Blend – Reduce crushed red pepper to ½ teaspoon and add 1 teaspoon sugar and ½ teaspoon celery seed for a classic burger seasoning vibe.
How to Store & Use (No Flavor Wasted)
Storage
- Container: Store your Montreal seasoning in an airtight jar or container.
- Location: Keep it in a cool, dark cupboard or pantry, away from heat and sunlight (not over the stove).
- Shelf Life: For best flavor, use within 6 months. It’ll be safe longer, but ground spices lose potency over time.
If you buy spices in bulk, consider making smaller batches of this savory spice blend more often so it stays vibrant and punchy.
Make-Ahead Tips
- Big Batch: This recipe doubles or triples easily. If you grill a lot in the summer, make a large batch and portion some into a smaller jar for everyday use.
- Gifting: Spoon into mini jars, label, and tie with twine. Pair it with a printed recipe card and maybe a small bag of good-quality coffee or a grill brush—instant hostess or Father’s Day gift.
Reheating & Thawing Notes
This is a dry rub, so it doesn’t need reheating. But here’s how to use it with cooked foods:
- For leftover steak or chicken, sprinkle a tiny pinch on slices as you reheat them in a skillet to “wake up” the flavor.
- If seasoning frozen meats, sprinkle the Montreal steak seasoning on before freezing; as it thaws, the seasoning will absorb into the surface.
How I Like to Use This Montreal Seasoning (Personal Notes)
After testing this Montreal Seasoning Recipe more times than I can count—on steaks, chicken thighs, roasted cauliflower, you name it—here’s what I’ve learned:
- Pat your meat dry first. A dry surface helps the seasoning stick and helps you get that gorgeous crust.
- Season a bit ahead. For steak, I like to season at least 30–60 minutes before cooking, then let it sit in the fridge, uncovered. This doubles as a mini dry brine and makes the meat more flavorful.
- Don’t be shy on veggies. Toss potatoes, Brussels sprouts, or green beans with olive oil and a hearty sprinkle of this spice blend, then roast. It’s shockingly good.
- Try it on tofu or tempeh. Press the tofu to remove extra water, then season and pan-sear; this turns plain tofu into something even the “I don’t eat tofu” people will steal off the sheet pan.
- Adjust salt at the table. Because everyone’s salt needs differ, I like a moderately salty blend, then finish dishes with a pinch of flaky salt if needed.
The biggest thing I learned? Don’t skip the dill and coriander. I know they seem small, but they’re what make it taste like true Canadian steak spice rather than just another all-purpose grill seasoning.
FAQs About Montreal Seasoning
1. What meats work best with Montreal seasoning?
It’s fantastic on steak (ribeye, strip, sirloin, flank), burgers, and brisket, but it’s also great on chicken thighs, pork chops, and even salmon.
2. How much Montreal seasoning should I use per pound of meat?
Start with about 1 to 1½ teaspoons per pound, then adjust based on your taste and the saltiness you prefer.
3. Can I make this Montreal seasoning recipe without salt?
Yes—make a no-salt version using all the spices except salt, then salt your food separately. This is helpful if you’re cooking for people with different sodium needs.
4. Is this homemade Montreal seasoning gluten-free?
All the ingredients in this recipe are naturally gluten-free, but always check your spice labels to be sure they’re not processed in a facility with gluten if you’re very sensitive.
5. Can I use this as a general dry rub seasoning for grilling?
Absolutely. It’s a wonderful all purpose grill seasoning for steaks, chicken, pork, shrimp, veggies, and even grilled corn on the cob.
6. How long should I let the seasoning sit on the meat before cooking?
For the best flavor, let it sit at least 15–30 minutes. For thicker cuts (like large steaks or roasts), you can season several hours ahead or even overnight in the fridge.
7. Can I use this Montreal steak seasoning in a marinade?
Yes—stir 1–2 tablespoons into olive oil with a splash of soy sauce or Worcestershire and a little lemon juice for a quick, bold marinade.
8. My seasoning clumped up—what happened?
Usually that’s from moisture in the jar or very fine powders. Shake it well, break up clumps with a fork, and next time make sure your jar is completely dry and consider using granules instead of fine powders.
Wrapping It Up (And Firing Up the Grill)
This Montreal Seasoning Recipe gives you that deep, savory, steakhouse flavor in a simple, homemade spice blend you can personalize and keep on hand for easy dinners. It’s bold, versatile, budget-friendly, and works beautifully as a grilled steak rub, an all purpose grill seasoning, and a go-to pantry spice mix for busy nights.
If you try this homemade Montreal seasoning, I’d love to hear how you used it—steaks, veggies, tofu, burgers? Leave a comment, rate the recipe, and tell me what you sprinkled it on. And if you’re in a grilling mood, take a peek at my other seasoning blends and BBQ recipes next time you’re planning a cookout.
Montreal Seasoning Recipe
Ingredients
- 2 tablespoons coarse kosher salt use a coarse grain like Diamond Crystal or Morton; if using fine salt, reduce to 1 tablespoon and adjust to taste
- 2 tablespoons coarsely ground black pepper freshly cracked preferred; if using pre-ground, use 1 1/2 tablespoons and adjust to taste
- 1 tablespoon garlic granules garlic powder can be used; reduce slightly to avoid clumping
- 1 tablespoon onion granules onion powder can be used; use a scant tablespoon
- 1 tablespoon crushed red pepper flakes for milder heat, use 1–2 teaspoons and adjust to taste
- 2 teaspoons paprika regular or smoked; smoked adds a BBQ-style flavor
- 2 teaspoons dried dill weed a signature flavor; reduce to 1 teaspoon if you prefer less dill or swap for dried thyme
- 2 teaspoons dried coriander seeds lightly crushed; if using ground coriander, reduce to 1 1/2 teaspoons
- 1 teaspoon mustard powder adds subtle tang and depth
- 1/2 teaspoon ground fennel seed optional but recommended; adds a light sweetness and deli-style complexity
Instructions
- Measure out all of the spices. If your coriander seeds or fennel seeds are whole, lightly crush them with the bottom of a heavy pan or in a mortar and pestle until cracked but not powdered.2 teaspoons dried coriander seeds, 1/2 teaspoon ground fennel seed
- In a medium bowl, combine the kosher salt, black pepper, garlic granules, onion granules, crushed red pepper flakes, paprika, dried dill, crushed coriander, mustard powder, and ground fennel (if using). Stir with a spoon or small whisk until evenly mixed.2 tablespoons coarse kosher salt, 2 tablespoons coarsely ground black pepper, 1 tablespoon garlic granules, 1 tablespoon onion granules, 1 tablespoon crushed red pepper flakes, 2 teaspoons paprika, 2 teaspoons dried dill weed, 2 teaspoons dried coriander seeds, 1 teaspoon mustard powder, 1/2 teaspoon ground fennel seed
- Pinch a small amount of the seasoning between your fingers and taste it. Adjust by adding more crushed red pepper for heat or more dill or other dried herbs for extra herbiness, to suit your preference.
- Pour the seasoning into a clean, dry glass jar or spice container with a tight-fitting lid. Label the jar with the name and date.
- For best flavor, let the seasoning rest for at least 24 hours before using so the spices can mellow and meld together. You can still use it immediately if needed.
- Use about 1 to 1 1/2 teaspoons of seasoning per 8-ounce steak, or about 1 to 1 1/2 teaspoons per pound of meat. Pat meat dry, season generously, and let sit 15–60 minutes before cooking. Also use on chicken, pork, salmon, tofu, potatoes, roasted vegetables, or even popcorn.
