Montreal Steak Seasoning
Ingredients
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- 2 1/2 tbsp black peppercorns
- 2 1/2 tbsp coriander seed
- 1 tbsp dill seed
- 1 1/2 tbsp garlic granules
- 1 1/2 tbsp onion flakes
- 1 tbsp crushed red pepper flakes
- 2 tbsp sweet paprika
- 4 tbsp kosher salt
Instructions
1. Toast the whole spices: Put the black peppercorns, coriander seed, and dill seed in a dry skillet over medium heat. Cook, stirring frequently, until fragrant and just darkening at the edges, 2–3 minutes; do not scorch.
2. Cool and crack: Transfer the toasted spices to a plate to cool for 5 minutes. Coarsely crush them with a mortar and pestle or pulse in a spice grinder in short bursts until chunky, not finely ground.
3. Mix the blend: In a bowl, combine the cracked spices with the garlic granules, onion flakes, crushed red pepper flakes, sweet paprika, and kosher salt. Stir until evenly mixed.
4. Finish and store: Let the seasoning cool completely, then transfer to an airtight jar. For steaks, use about 1–2 tsp per 1 lb (450 g), pressing it onto the meat and letting it sit 20–30 minutes before grilling or broiling. Store in a cool, dark place for up to 6 months.
Montreal steak seasoning is a bold, coarse-grained spice blend built for high-heat cooking and big, beefy cuts. It marries punchy black pepper and garlic with aromatic coriander and dill seed, producing a savory, lightly herbal crust that stands up to grilling or broiling. The texture stays intentionally chunky so it can form a flavorful bark while the interior of the steak remains juicy. A touch of red pepper adds gentle heat, while paprika and onion round out aroma and color.
The blend traces its roots to Montreal’s Jewish delis, where the spicing for smoked meat—derived from Romanian pastramă traditions—found its way onto steaks in the mid-20th century. Grill cooks began applying the deli rub to ribeyes and strip loins, and the practice spread to steakhouses across the city before gaining North American popularity. Today, “Montreal steak seasoning” is a pantry staple and a signature Canadian contribution to spice blends, bridging deli heritage with backyard barbecue culture.