Copycat Montreal Steak Seasoning Blend

The smell of coriander and dill seeds crushing under a mortar and pestle takes me back to my first apartment kitchen, where I discovered that the best steakhouse flavor wasn't a secret technique but simply the right blend of spices. I'd been buying those expensive pre-made jars for years until a Montreal native laughed and told me what was actually in them.

Last summer I made a double batch for a backyard cookout and watched three different people ask for the recipe before they even took their first bite. My brother-in-law, who claims he doesn't like anything too fussy on his steak, went back for thirds and finally admitted he'd been wrong about seasoning blends his entire life.

Ingredients

• Kosher salt: The coarse texture helps it cling to meat and provides that satisfying crunch on every bite
• Coarsely ground black pepper: Fresh-cracked makes all the difference here, delivering those spicy bursts that cut through rich beef flavor
• Paprika: Sweet paprika gives a subtle depth while smoked paprika adds a campfire element that's impossible to replicate
• Garlic powder: Provides consistent garlic flavor throughout without the risk of burning that fresh garlic brings
• Onion powder: The unsung hero that adds savory umami notes most people can't quite identify but definitely notice when it's missing
• Coriander seeds, crushed: Crushing these right before mixing releases their citrusy, floral oils that define authentic Montreal seasoning
• Dill seeds, crushed: This is the secret ingredient that gives the blend its distinctive deli character and slight anise undertone
• Crushed red pepper flakes: Just enough heat to wake up your palate without overwhelming the other spices
• Dried thyme: Adds earthy, floral notes that bridge the gap between all the bold spices
• Dried rosemary, crushed: Piney and aromatic, it rounds out the blend with a Mediterranean touch

Instructions

Mix your base:

Combine all ingredients in a small bowl, taking time to break up any clumps in the powdered spices with your fingers

Crush the seeds:

If you haven't already, give your coriander, dill, and rosemary a quick crush with a mortar and pestle or the back of a heavy spoon

Blend thoroughly:

Stir everything together until the mixture is uniform in color and texture

Store properly:

Transfer to an airtight container or spice jar and keep in a cool, dry place away from direct sunlight

Season generously:

Press the blend firmly onto both sides of your meat, using about one teaspoon per side for a typical steak

Save

This blend has become my go-to host gift, tucked into small mason jars with handwritten labels. Everyone asks what makes it different, and I always explain that it's those crushed seeds that set it apart from anything you can buy at the store.

The Resting Secret

I learned the hard way that this seasoning needs time to work. After an impatient dinner where I cooked the steak immediately after seasoning, I finally understood why Montreal delis have such consistent results—the salt needs at least 30 minutes to do its job properly.

Beyond The Steak

My accidental discovery was sprinkling it on roasted potatoes when I ran out of regular seasoning. Now those potatoes are requested more often than the steak itself. The blend transforms anything from grilled corn to roasted cauliflower into something extraordinary.

Making It Your Own

The beauty of this recipe is how easily it adapts to your taste. I've experimented with adding smoked paprika for a campfire twist or extra red pepper when feeding friends who love heat.

• Try adding a teaspoon of espresso powder for a deeper, almost charred flavor profile
• Swap fresh thyme leaves for dried during summer months when the herb is at its peak
• Make a triple batch and give small jars as gifts—people will think you're a kitchen wizard

Save

There's something deeply satisfying about making something yourself that most people assume must be bought from a specialty store. Once you taste the difference, there's no going back to those dusty jars at the grocery store.

Recipe FAQs

→ What makes Montreal steak seasoning different from regular steak seasoning?

Montreal-style seasoning features a higher ratio of black pepper to salt, along with distinctive spices like crushed coriander seeds, dill seeds, and rosemary. This combination creates the signature bold, slightly floral flavor profile found in Canadian delis.

→ Can I use regular table salt instead of kosher salt?

Kosher salt is preferred for its larger crystals and cleaner taste. If using table salt, reduce the amount by about half since it's more dense and salty by volume.

→ How should I apply this seasoning to steaks?

Generously sprinkle the blend on both sides of your steak and press gently to help it adhere. For best results, let the seasoned meat rest for 30 minutes before cooking to allow the flavors to penetrate.

→ How long does this seasoning blend last?

When stored in an airtight container in a cool, dry place away from direct sunlight, this seasoning will maintain its potency for up to six months.

→ What else can I use this seasoning on besides steak?

This blend works beautifully on burgers, grilled chicken, pork chops, tofu, salmon, and roasted vegetables like potatoes or cauliflower. It's also excellent sprinkled on roasted potatoes or mixed into ground beef for meatloaf.

→ Can I adjust the heat level?

Absolutely. Reduce the crushed red pepper flakes to ½ teaspoon for a milder blend, or increase to 2 teaspoons if you prefer more spice. The cayenne-like heat balances well with the aromatic herbs.