Copycat Montreal Steak Seasoning Blend

The first time I made this seasoning blend was on a Tuesday night after my husband kept talking about this legendary steak rub from our trip to Montreal. I stood at the counter crushing coriander and dill seeds by hand because I was too impatient to pull out the spice grinder. The kitchen filled with this incredible aroma that made the whole house feel like a classic deli. Now I make a double batch every few weeks and keep it right next to the salt.

Last summer we had friends over for what was supposed to be a simple grill night. One of them works at a steakhouse and kept going on about how perfect the crust was on the ribeyes. I finally admitted it was just this homemade spice mix and he looked genuinely shocked. Now they request the seasoning blend as a housewarming gift instead of wine.

Ingredients

• Kosher salt: The coarse flakes cling beautifully to meat and dissolve slowly creating perfect seasoning
• Coarsely ground black pepper: Fresh cracked gives you those little bursts of heat and texture
• Paprika: Sweet or smoked both work wonderfully here and add a gorgeous red color
• Garlic powder: Distributes evenly without any burnt bits like fresh garlic can create
• Onion powder: Adds that savory background note that makes people ask what the secret ingredient is
• Coriander seeds: Crushing these releases citrusy notes that brighten the whole blend
• Dill seeds: The classic Montreal flavor that makes this distinctive from other steak rubs
• Crushed red pepper flakes: Adjust based on your heat preference but do not skip entirely
• Dried thyme: Earthy and subtle this herb balances the bold spices perfectly
• Dried rosemary: Crush it between your fingers to release its piney aromatic oils

Instructions

Combine the spices:

Grab a small mixing bowl and dump in everything from the salt through the rosemary. Use a whisk or fork to blend thoroughly making sure the larger pieces get distributed evenly.

Crush the seeds:

If your coriander and dill seeds are whole place them in a Ziploc bag and crush with a rolling pin or meat mallet. You want them broken but not pulverized into dust.

Mix it all together:

Add the crushed seeds to the bowl and give everything one final thorough mix. The blend should look speckled and smell incredibly fragrant.

Store properly:

Transfer the seasoning to an airtight container or glass spice jar. Keep it in a cool dark spot away from direct sunlight and it will stay fresh for up to six months.

Season generously:

Press the rub firmly onto both sides of your meat letting it adhere well. For the best crust let it sit for 30 minutes before hitting the heat.

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My daughter now asks for Montreal steak seasoning on her roasted potatoes which has become our Sunday side dish tradition. Watching her sprinkle it on with such confidence reminds me that the best recipes are the ones that become part of your family language. This little jar of spices has seasoned countless memories around our table.

Making It Your Own

The beauty of this blend is how adaptable it is to your taste. Sometimes I add extra smoked paprika for a deeper barbecue flavor or increase the red pepper flakes when we want more heat. You can also add dried mustard powder for an extra tangy kick.

Beyond Steaks

This seasoning has become my secret weapon for so many dishes beyond beef. It creates incredible crust on roasted chicken adds restaurant quality flavor to burger patties and transforms simple sheet pan vegetables. I even mix a pinch into scrambled eggs when I am feeling fancy.

Batch Cooking Wisdom

Once you start using this regularly you will want to make larger batches. Buying whole spices in bulk and grinding them yourself saves money and produces much more vibrant flavor. Plus having an extra jar on hand means you never run out mid recipe.

• Double or triple the recipe and store extra in the freezer for maximum freshness
• Label your jars with the date so you know when to refresh your supply
• Share small batches with friends who love to grill they will thank you endlessly

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This seasoning blend has earned its permanent spot in my spice cabinet right between the everyday staples. Once you taste the difference it makes you will understand why Montreal delis have kept this secret for so long.

Your Recipe Questions Answered

→ What makes Montreal seasoning different from regular steak seasoning?

Montreal seasoning stands apart with its inclusion of crushed coriander and dill seeds, which add distinctive aromatic notes. The coarse texture of the pepper and salt creates a nice crust on meat during cooking, while the balance of garlic and onion powder provides that familiar deli-inspired flavor profile.

→ How should I apply this seasoning to steaks?

Generously sprinkle the seasoning on both sides of your steak, pressing gently to help it adhere. For best results, let the seasoned meat rest at room temperature for 30 minutes before cooking. This allows the flavors to penetrate and the meat to cook more evenly.

→ Can I adjust the heat level in this blend?

Absolutely. The crushed red pepper flakes provide adjustable heat. Start with the recommended teaspoon for mild warmth, increase to 2 teaspoons for moderate spice, or reduce to ½ teaspoon if you prefer a milder blend. The other flavors remain balanced regardless of heat level.

→ How long does this seasoning stay fresh?

Stored in an airtight container in a cool, dry place away from direct sunlight, this seasoning blend maintains optimal flavor for up to six months. For the best taste, use within 3-4 months when the dried herbs are at their most fragrant.

→ What other proteins work well with this seasoning?

Beyond beef steaks, this blend excels on burgers, chicken breasts, pork chops, and even firm tofu. It's also fantastic on roasted potatoes, cauliflower, or mixed root vegetables. The savory, aromatic profile complements almost any protein or vegetable you're grilling or roasting.