Montreal Steak Seasoning

The smell of this seasoning takes me back to a tiny apartment kitchen where my friend Mike first showed me how Montreal steak seasoning actually tastes compared to the stuff from the grocery store. We had cheap cuts of meat and a cast iron skillet, but that blend of coriander and dill made everything taste like we were eating at a proper steakhouse. Now I keep a jar of this within arms reach whenever the grill gets fired up.

Last summer I made triple batches of this blend for a backyard barbecue and watched my usually picky eater nephew actually ask for seconds on his steak. The way the coriander seeds get crushed between your teeth while the heat from the red pepper flakes builds slowly is something special.

Ingredients

• Kosher salt: The coarse texture helps create a beautiful crust on your meat and dissolves slowly for even seasoning throughout
• Coarsely ground black pepper: Fresh cracked pepper makes all the difference here so avoid the fine pre ground stuff
• Paprika: Sweet paprika gives a subtle warmth while smoked paprika adds that authentic grill flavor without the actual smoke
• Garlic powder: This distributes garlic flavor evenly without any raw bite or burnt bits that fresh garlic can create
• Onion powder: Adds a savory backbone that complements the other spices without being overwhelming
• Coriander seeds: Crushing these right before mixing releases their citrusy floral notes that make Montreal seasoning distinctive
• Dill seeds: This is the secret ingredient that gives the blend its characteristic slightly sweet herbal finish
• Crushed red pepper flakes: Start with one teaspoon and adjust up or down based on your heat tolerance
• Dried thyme: Adds an earthy subtle flavor that rounds out the sharper spices
• Dried rosemary: Crush it between your fingers before adding to release the piney aromatic oils

Instructions

Mix your base:

Combine all the spices in a small bowl and stir thoroughly until everything is evenly distributed

Crush the seeds:

Use a mortar and pestle or the back of a spoon to lightly crush the coriander and dill seeds just before adding them

Store properly:

Transfer your completed blend to an airtight container and keep it in a cool dark spot away from direct sunlight

Apply generously:

Press the seasoning firmly onto both sides of your meat and let it rest for at least thirty minutes before cooking

Save

My dad has started requesting this seasoning blend for his birthday every year instead of store bought gifts. There is something really satisfying about watching someone taste a properly seasoned steak and seeing that moment of realization hit them.

Making It Your Own

After making this recipe a dozen times I started adding a teaspoon of smoked paprika instead of regular paprika when cooking indoors. It gives you that grill flavor even when you are stuck cooking on a cast iron skillet during winter months.

Storage Solutions

I learned the hard way that clear glass spice jars on the counter look pretty but ruin your seasoning blends faster. Keep this mix in a dark cupboard or use opaque containers to maintain peak flavor for months.

Batch Cooking Tips

When I am feeling ambitious I quadruple this recipe and portion it into smaller jars to give as gifts. People get genuinely excited about homemade spice blends in a way they never do about store bought ones.

• Make sure to crush whole spices right before mixing for the best flavor
• Use a coffee grinder reserved just for spices to save time on large batches
• Label each jar with the date so you know when to refresh your supply

Save

Once you start making your own steak seasoning you will wonder why you ever settled for those tiny overpriced jars at the grocery store. Your summer grilling game is about to get permanently upgraded.

Recipe FAQs

→ What makes Montreal seasoning different from regular steak seasoning?

Montreal seasoning typically includes coriander and dill seeds, which provide a distinct citrusy and herbal flavor profile. The coarser grind of the pepper and salt also creates more texture and intense flavor compared to finer commercial blends.

→ Can I use ground coriander instead of crushed seeds?

While ground coriander will work, crushed seeds provide better texture and a more vibrant flavor. If using ground coriander, reduce the amount slightly as it's more concentrated in flavor.

→ How long does this seasoning blend last?

Properly stored in an airtight container in a cool, dry place, this seasoning will maintain optimal flavor for up to six months. After that, the spices may lose potency but remain safe to use.

→ Is this seasoning suitable for other meats besides steak?

Absolutely. This versatile blend works wonderfully on burgers, chicken breasts, pork chops, and even fish. It's also excellent on roasted vegetables, particularly potatoes and carrots.

→ Can I make this seasoning less spicy?

Simply reduce or omit the crushed red pepper flakes to lower the heat level. The remaining spices provide plenty of flavor without the spicy element.

→ Should I apply this seasoning before or after cooking?

For best results, apply the seasoning generously before cooking and let the meat rest for 30 minutes. This allows the salt to penetrate and the flavors to develop a delicious crust during cooking.