Montreal steak seasoning recipe is a game changer for anyone who loves bold, savory flavors on their meat. This iconic spice blend combines garlic, coriander, and cracked pepper into a coating that transforms ordinary steaks into restaurant-quality masterpieces in minutes.
Whether you’re grilling, pan-searing, or broiling, this homemade version beats store-bought blends by miles because you control the salt level and freshness. Ready to make your own?
Why You’ll Love This Recipe
This seasoning blend is ridiculously simple to make and delivers complex, layered flavors that taste expensive but cost pennies.
- No mysterious additives or preservatives, just pure spices you recognize.
- Ready in under five minutes with ingredients you likely have on hand.
- Works beautifully on steak, but also shines on chicken, pork, and roasted vegetables.
- One batch lasts weeks in an airtight container, making it perfect for meal prep.
- Customizable to your heat and salt preferences with zero guesswork.
My Experience Making This Recipe
I stumbled on this blend years ago after ordering Montreal-seasoned steak at a restaurant and thinking, “I could totally recreate this at home.” Spoiler alert: I could, and I do, now at least once a week.
The first time I made my own batch, I was honestly shocked by how close it tasted to the restaurant version. My friends started asking what I was doing differently with my grilled steaks, and I loved being able to say it was just homemade seasoning.
Now my spice jar sits front and center in my kitchen cabinet because I use it constantly. The aroma alone when you open the container is worth the effort.
Recipe Overview
- Recipe Name: Montreal Steak Seasoning
- Servings: Makes about 1/4 cup (enough for 8-10 steaks)
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 5 minutes
- Course: Seasoning/Condiment
- Cuisine: Canadian
- Cost Per Serving: Under $0.50
Equipment You Will Need
- Small mixing bowl
- Measuring spoons
- Spoon for stirring
- Airtight glass jar or container
- Pepper mill or grinder (optional, for crushing peppercorns)
Ingredients for Montreal Steak Seasoning
- Garlic powder – 3 tablespoons
- Coriander seeds – 1 tablespoon (or 1 1/2 teaspoons ground coriander)
- Black peppercorns – 1 tablespoon (or 1 1/2 teaspoons cracked black pepper)
- Kosher salt – 1 1/2 tablespoons
- Dill seeds – 1 teaspoon
- Red pepper flakes – 1/2 teaspoon (optional, for heat)
- Paprika – 1/2 teaspoon (optional, for depth)
Ingredient Notes and Substitutions
- Garlic powder: Delivers consistent garlic flavor without the moisture of fresh garlic, which keeps the seasoning blend dry and shelf-stable. You can substitute with onion powder in equal amounts, though you’ll lose some of the signature garlic punch.
- Coriander seeds: These add a warm, citrusy undertone that defines Montreal seasoning. Ground coriander works fine, but freshly crushed seeds deliver a brighter flavor and better texture.
- Black peppercorns: Coarsely cracked peppercorns create texture and visible spice specks that look professional. Pre-ground black pepper works but tastes flatter; crack the peppercorns yourself for best results.
- Kosher salt: Kosher salt has larger crystals that cling to meat better than table salt. Sea salt or fleur de sel work nicely as substitutes, but reduce the amount slightly since they’re sometimes saltier.
- Dill seeds: These add subtle anise-like notes that round out the blend. Caraway seeds are a solid backup, though they’ll shift the flavor profile slightly toward rye bread territory.
How to Make Montreal Steak Seasoning
Step 1: Measure Out Your Dry Ingredients
Grab your measuring spoons and carefully measure the garlic powder, kosher salt, and dill seeds into a small mixing bowl. Accuracy here matters because the balance of flavors depends on proper proportions.
Step 2: Toast Your Coriander Seeds (Optional but Recommended)
If using whole coriander seeds, place them in a small dry skillet over medium heat for about 2-3 minutes, stirring occasionally until fragrant. Toasting releases the oils in the seeds, making the flavor brighter and more pronounced.
Step 3: Crush the Coriander Seeds
Pour the toasted coriander seeds onto a cutting board and crush them using the back of a heavy spoon or a mortar and pestle. You want some texture here, not powder; aim for pieces roughly the size of peppercorns.
Step 4: Crack Your Black Peppercorns
Add whole black peppercorns to your crushing vessel and crack them until they’re broken into coarse pieces. This manual step is crucial because pre-ground pepper releases its volatile oils quickly and tastes stale by the time you use it.
Step 5: Combine All Spices
Add the crushed coriander and cracked peppercorns to your bowl with the garlic powder, salt, and dill seeds. Stir everything together with a spoon for about one minute until the spices are evenly distributed.
Step 6: Add Optional Boost Ingredients
If you’re using red pepper flakes for extra heat or paprika for depth, add them now and stir well. These additions are entirely optional, so adjust based on your personal heat tolerance and flavor preferences.
Step 7: Taste and Adjust
Sprinkle a tiny pinch on your tongue to test the balance of salt and spice. If you want more heat, add a few more flakes; if it tastes too salty, you can add a touch more of the other spices to balance it out.
Step 8: Store in an Airtight Container
Transfer your finished seasoning blend to a clean, airtight glass jar and seal it tightly. Store it in a cool, dark cupboard away from heat and direct sunlight to preserve the freshness of the spices for up to three months.
Pro Tip: Toast your coriander seeds and crush your peppercorns just before mixing for maximum flavor impact. Store-bought ground spices lose their punch over time, but a freshly crushed batch tastes noticeably brighter and more authentic.
Tips for the Best Montreal Steak Seasoning
- Use whole seeds and peppercorns whenever possible, then crush them yourself just before making the blend. The difference in flavor freshness is dramatic compared to pre-ground options.
- Toast your coriander seeds gently for just 2-3 minutes to avoid burning them, which creates bitter, acrid flavors that wreck the seasoning.
- Don’t skip the dill seeds even if you think they sound unusual. They add a subtle complexity that makes people ask what your secret ingredient is.
- Make small batches every 4-6 weeks rather than one huge batch you keep for months. Fresher spices mean brighter, more vibrant flavor on your steaks.
- Keep your seasoning in a jar with a shaker lid for easy application straight onto meat without measuring every time.
- Label your jar with the date you made it so you remember to refresh your batch regularly and never wonder how old it is.
Common Mistakes to Avoid
- Buying pre-ground coriander and pepper: Ground spices lose their aromatic oils within weeks, making your seasoning taste flat and dusty instead of bright and layered.
- Over-toasting the coriander seeds: Burned spices taste bitter and acrid, completely ruining the entire blend. Stop toasting as soon as you smell the fragrance, not when you see smoke.
- Using table salt instead of kosher salt: Table salt is denser and finer, so using the same measurement makes your blend way too salty and overpowering.
- Forgetting to seal your container properly: Spices absorb moisture and lose potency when exposed to air and humidity. An airtight seal is the difference between fresh seasoning and stale dust.
- Skipping the dill seeds: Without them, your blend tastes one-dimensional and missing something you can’t quite name. Trust the recipe; those tiny seeds do heavy lifting.
Serving Suggestions
This seasoning shines brightest on quality cuts of beef, but it works beautifully on any protein or vegetable you throw at it. Generously coat your protein before cooking, and watch people ask for your secret.
- Rub onto steaks 10-15 minutes before grilling for the flavors to penetrate the meat.
- Dust onto chicken breasts before pan-searing for a crispy, flavorful crust that rivals steakhouse versions.
- Toss with roasted potatoes, carrots, or Brussels sprouts for savory, restaurant-quality vegetables.
- Sprinkle onto pork chops or lamb before cooking for bold, complex flavors that elevate simple cuts.
- Mix into softened butter and spread under the skin of roasted chicken for incredible depth.
Variations to Try
- Smoky Montreal Blend: Add 1/2 teaspoon smoked paprika and 1/4 teaspoon liquid smoke to the mix for a bold, barbecue-friendly version that tastes like smoky grilled steaks.
- Spicy Kick Version: Increase red pepper flakes to 1 teaspoon and add 1/2 teaspoon cayenne pepper for people who love serious heat without sacrificing the signature flavors.
- Garlic Lovers Blend: Use 4 tablespoons of garlic powder instead of 3, then add 1/2 teaspoon of garlic salt for an even more pronounced garlic-forward seasoning that steakhouse fans will obsess over.
- Mediterranean Twist: Reduce the garlic powder to 2 tablespoons, add 1 tablespoon of dried oregano and 1 teaspoon of dried thyme for a version that works beautifully on lamb and chicken.
- Coffee-Rubbed Montreal Style: Add 1 teaspoon of instant espresso powder or finely ground coffee to the blend for unexpected depth and richness that makes steak taste even more savory.
Dietary Adaptations
- Gluten-Free: This seasoning is naturally gluten-free as written. Always verify your spice containers are labeled gluten-free since some facilities process gluten products.
- Dairy-Free: The blend contains no dairy at all, so it works perfectly for anyone avoiding dairy products.
- Vegan and Vegetarian: This seasoning is completely plant-based and suitable for vegan and vegetarian diets when sprinkled on suitable proteins and vegetables.
- Low-Sodium Option: Reduce kosher salt to 1 teaspoon and compensate by adding 1/2 teaspoon of garlic powder and 1/4 teaspoon of paprika to maintain flavor without excess sodium.
- Keto-Friendly: All ingredients are keto-compliant, making this seasoning perfect for anyone following a low-carb diet.
Storage and Reheating
Refrigerator
Store your Montreal steak seasoning in an airtight container at room temperature in a cool, dark cupboard rather than the refrigerator. Moisture and temperature fluctuations in the fridge actually degrade spices faster.
- Lasts up to 3 months in optimal conditions.
- Keeps potency longest when stored away from heat, light, and humidity.
- Check for clumping or discoloration as signs it needs replacing.
Freezer
Freezing seasoning blends is unnecessary and actually counterproductive because condensation forms when containers thaw. Skip the freezer and stick with cool, dark cupboard storage.
- Moisture damage occurs during freeze-thaw cycles.
- Room temperature storage preserves flavor better than cold storage.
Reheating
This is a dry seasoning blend, so there’s nothing to reheat. Simply apply it fresh to your protein or vegetables right before cooking.
- Apply to steaks 10-15 minutes before cooking for maximum flavor absorption.
- For cold proteins, let seasoning sit for a few minutes after applying so it adheres better.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 12 |
| Total Fat | 0.5g |
| Saturated Fat | 0g |
| Carbohydrates | 2g |
| Fiber | 0.5g |
| Sugar | 0g |
| Protein | 0.5g |
| Sodium | 480mg |
| Cholesterol | 0mg |
Nutrition values are approximate per teaspoon of seasoning. Individual servings vary depending on how much seasoning you apply to your protein or vegetables.
Frequently Asked Questions
Can I Use This Seasoning on Chicken or Pork?
Absolutely, this blend works beautifully on any protein you want to season. It pairs especially well with chicken breasts and pork chops, though you might use slightly less since they’re milder than steak.
Can I Make This Seasoning Ahead of Time?
Yes, you can make it up to a week ahead if you store it in an airtight container. For maximum flavor, make it no more than 4-6 weeks in advance so the spices stay bright and aromatic.
What’s the Best Way to Apply the Seasoning?
Pat your steak dry with paper towels, then rub the seasoning generously onto all sides 10-15 minutes before cooking. This wait time lets the salt draw out moisture from the meat surface, creating a better crust.
Is This Seasoning Too Salty?
You control the salt level, so you can reduce it to 1 tablespoon if you prefer less sodium. Taste your blend before using it on meat so you know exactly what you’re working with.
Can I Substitute Ground Spices for Whole Seeds?
You can use ground coriander and pre-ground pepper, but the flavor won’t be as bright or complex. Whole seeds and peppercorns deliver noticeably better results, especially if you toast and crush them yourself.
Does This Seasoning Work on Vegetables?
Yes, toss roasted potatoes, carrots, or Brussels sprouts with a bit of olive oil and this seasoning for incredible flavor. The garlic and coriander create savory depth that transforms simple vegetables into restaurant-quality sides.
How Much Seasoning Should I Use Per Steak?
Use about 1/2 to 1 teaspoon per steak, depending on size and your salt tolerance. Start with less and adjust up, since you can always add more but you can’t remove it once it’s on the meat.
Final Thoughts
Making your own Montreal steak seasoning recipe takes five minutes and costs just pennies, yet it transforms every steak into something special. Once you taste the difference between homemade and store-bought, you’ll never go back.
Grab your spices today and make a batch. Your next grilled steak deserves the real deal, and honestly, so do you. If you love bold, savory blends, check out this steak seasoning recipe for more inspiration, and explore this chili seasoning recipe for other ways to season your cooking.
Montreal Steak Seasoning
Ingredients
Equipment
Method
- Measure the garlic powder, kosher salt, and dill seeds into a small mixing bowl.
- If using whole coriander seeds, toast them in a small dry skillet over medium heat for about 2-3 minutes until fragrant.
- Crush the toasted coriander seeds using a heavy spoon or a mortar and pestle.
- Crack whole black peppercorns until broken into coarse pieces.
- Combine crushed coriander and cracked peppercorns with the garlic powder, salt, and dill seeds in the bowl. Stir for about one minute until evenly mixed.
- If using, add red pepper flakes and paprika, stirring well to incorporate.
- Taste the seasoning blend, adjusting as necessary, then transfer to an airtight container.
- Store in a cool, dark cupboard for up to three months.