Copycat Montreal Steak Seasoning

The smell of this seasoning takes me back to a tiny apartment kitchen where I first tried recreating that legendary steak house flavor at home. I burned through three batches before getting the balance right, but the moment that first perfectly crusted ribeye hit the plate, I knew all the experimentation was worth it.

Last summer, I made a double batch for a backyard barbecue and watched my skeptical father in law quietly season his third potato. He still asks for a jar every time he visits, which might be the highest compliment I've ever received.

Ingredients

• 2 tablespoons kosher salt: The coarse texture creates better crust and you can control the seasoning more precisely
• 2 tablespoons coarsely ground black pepper: Freshly cracked gives you those beautiful aromatic sparks of heat
• 1 tablespoon paprika: Sweet paprika adds depth while smoked paprika brings that authentic grill flavor
• 1 tablespoon garlic powder: Distributed evenly so every bite gets that savory punch
• 1 tablespoon onion powder: The unsung hero that rounds out all the bold flavors
• 1 tablespoon coriander seeds, crushed: Toast them briefly first if you want extra floral notes
• 1 tablespoon dill seeds, crushed: This is the secret ingredient that makes it distinctly Montreal style
• 1 teaspoon crushed red pepper flakes: Adjust based on your crowd's heat tolerance
• 1 teaspoon dried thyme: Earthy and grounding among all the punchy spices
• 1 teaspoon dried rosemary, crushed: Rub it between your palms to release the oils before adding

Instructions

Mix it all together:

Grab a small bowl and dump everything in, using a fork or whisk to really incorporate all those spices evenly

Find the perfect home:

Transfer your blend to an airtight spice jar or glass container with a tight seal

Store it smart:

Keep the jar in a cool dark spot away from direct sunlight and it will stay vibrant for months

Season generously:

Press the mixture firmly into both sides of your meat, letting it sit for at least 30 minutes before cooking

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My friend Sarah started keeping a jar by her stove for everything from morning eggs to late night popcorn. That's when I realized this seasoning had escaped steak duty and become a general kitchen staple.

Making It Your Own

I've discovered that adding a teaspoon of smoked salt creates this incredible depth that pairs perfectly with grilled vegetables. The recipe is forgiving enough to handle small tweaks without losing its essential character.

Scaling The Batch

During holiday season, I quadruple the recipe and portion it into small jars for gifts. People appreciate handmade presents far more than another scented candle, and they'll actually use this one.

Best Applications

Beyond the obvious steak applications, this blend has become my secret weapon for elevating simple weeknight dinners. The coriander and dill combination creates something almost magical on roasted vegetables.

• Sprinkle it on thick cut potatoes before roasting
• Mix into ground meat for next level burgers
• Use it as a finishing salt on creamy soups

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There's something deeply satisfying about having this blend ready in the pantry, like a secret weapon for turning dinner into something memorable.

Recipe FAQs

→ What makes Montreal seasoning unique?

Montreal seasoning stands out for its high ratio of coarsely ground black pepper to salt, combined with crushed coriander and dill seeds. This creates a robust, aromatic profile that's distinctly different from regular steak seasoning blends.

→ How long does homemade Montreal seasoning last?

When stored in an airtight container in a cool, dry place, this seasoning blend maintains optimal flavor for up to 6 months. Keep away from direct sunlight and moisture for best results.

→ Can I adjust the heat level?

Absolutely. Reduce the crushed red pepper flakes to ½ teaspoon for milder flavor, or increase to 2 teaspoons if you prefer more spice. The seasoning remains balanced regardless of heat adjustment.

→ Do I need to crush the coriander and dill seeds?

Crushing the seeds releases their essential oils and distributes flavor more evenly. Use a mortar and pestle or place seeds in a sealed plastic bag and crush with a rolling pin or heavy pan.

→ What's the best way to apply this seasoning?

Generously sprinkle the blend on both sides of your meat, pressing gently to help it adhere. For optimal flavor penetration, let seasoned meat rest at room temperature for 30 minutes before cooking.

→ Can I use smoked paprika instead of sweet?

Yes, smoked paprika adds a subtle smoky dimension that complements grilled meats beautifully. The choice between sweet and smoked paprika depends on your personal flavor preference.