Montreal Seasoning Recipe
If you love big, bold flavor on your grilled steaks, burgers, or even veggies, this Montreal Seasoning Recipe is going to earn a permanent spot in your pantry—salty, garlicky, peppery, and ready in 5 minutes with spices you probably already have.
I’ve been making my own Montreal seasoning recipe for years now, and once you see how easy it is, you’ll wonder why you ever bought the jar. This classic Canadian steak spice makes any grilled steak taste like it came off a steakhouse grill, but it’s just as good on chicken thighs, roasted potatoes, or even sprinkled on buttered corn. It’s a versatile all purpose grill seasoning and a fantastic homemade dry rub if you’re trying to keep your pantry simple but flavorful.
I first fell in love with Montreal steak seasoning back in the ‘90s, when my husband and I would sneak away to a little steakhouse that served ribeyes with this coarse, assertive spice blend. Years later, when our kids were small and money was tight, I started tinkering with a homemade Montreal seasoning version in my kitchen in Ohio—partly to save a few dollars, partly because I wanted more control over the salt and the heat. This is the result of a lot of testing, tweaking, and family backyard taste tests.
And yes, it’s healthier than many store‑bought blends: no additives, no anti‑caking agents, and you control the sodium. Just real, straightforward spices you recognize and can pronounce.
Why You’ll Love This Montreal Seasoning Recipe
- Huge steakhouse flavor with simple pantry spices – No specialty shopping trip required.
- Takes 5 minutes from start to finish – Mix, shake, and you’re done.
- Way less sodium than many store-bought Montreal steak seasoning blends – You stay in charge of the salt.
- Naturally gluten‑free, dairy‑free, sugar‑free – Great if you’re cooking for mixed‑diet households.
- Works on more than steak – Use it as a grilled steak rub, beef seasoning blend, or on chicken, pork, potatoes, and veggies.
- Perfect “house blend” pantry spice mix – Make a big batch once and use it all week.
- Customizable heat level – Turn the red pepper flakes up or down, depending on your crowd.
- Budget‑friendly DIY steak seasoning – A big jar at home usually costs less than one small store‑bought bottle.
Ingredients
Here’s the core spice blend recipe I use. It hits that classic Canadian steak spice vibe without being harsh or overwhelmingly salty.
- 2 tablespoons coarse kosher salt
- (I like Diamond Crystal; if you’re using Morton kosher or fine sea salt, reduce slightly, start with 1 ½ tablespoons and adjust.)
- 1 tablespoon cracked black pepper
- (Freshly cracked from a pepper mill gives the best aroma; medium‑coarse grind is ideal.)
- 1 tablespoon garlic powder
- (Not garlic salt—just the powder to keep sodium under control.)
- 1 tablespoon onion powder
- 2 teaspoons paprika
- (Regular sweet paprika is classic; smoked paprika gives a subtle BBQ edge.)
- 1 ½ teaspoons crushed red pepper flakes
- (Use 1 teaspoon for milder heat or up to 2 teaspoons if you like it spicy.)
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons dried oregano
- 1 teaspoon coriander seeds, lightly crushed
- (Adds a citrusy note that keeps the seasoning from tasting flat.)
- 1 teaspoon dill seeds or dried dill weed (optional but recommended)
- (That tiny dill note is very “Montreal” and makes homemade Montreal seasoning taste restaurant‑worthy.)
A quick note on spices: use reasonably fresh dried herbs and spices. If your garlic powder is older than your favorite pair of yoga pants, it’s time to replace it. Fresher spices mean a brighter, more savory spice blend.
Directions
-
Prep your spices.
Measure all the ingredients into small bowls or directly into a mixing bowl. If your pepper is very fine, or your red pepper flakes are huge, you can adjust them slightly so the texture feels coarse but not chunky. -
Crush the whole seeds.
Place the coriander seeds (and dill seeds, if using) in a small zip‑top bag and gently crush them with the bottom of a heavy pan or a rolling pin. You’re aiming for cracked, not powdered—this keeps that classic steak spice mix texture. -
Combine everything.
Add the crushed seeds to a small mixing bowl along with the salt, black pepper, garlic powder, onion powder, paprika, red pepper flakes, thyme, and oregano. Stir with a spoon or small whisk until everything looks evenly distributed—no big clumps of one ingredient. -
Taste and tweak a pinch.
Here’s my little trick: sprinkle a tiny pinch of the seasoning on a piece of buttered bread or a plain cracker and taste. This gives you a sense of salt and heat levels. Adjust with a bit more salt or red pepper if needed, keeping in mind the seasoning will taste more subtle once spread over meat. -
Transfer to a container.
Funnel the Montreal steak seasoning into a clean, dry glass jar or spice container with a tight‑fitting lid. Label it (future you will be grateful!) with the name and date. -
Let it “marry” (optional but helpful).
For the best flavor, let the homemade dry rub sit for at least a couple of hours before using, or even overnight. The spices mellow and mingle, and the flavor rounds out beautifully. -
Use as a dry rub or finishing seasoning.
For steak, pat the meat dry, lightly coat with oil, and sprinkle 1 to 1 ½ teaspoons per side for a 1‑inch steak. Gently press the seasoning in, then let it rest 15–20 minutes before grilling or searing so the flavors have a chance to cling.
Servings & Timing
- Yield: About ½ cup of seasoning (enough for roughly 10–12 steaks, depending on how heavy‑handed you are).
- Prep Time: 5–10 minutes
- Rest Time (optional): 2 hours for flavors to meld in the jar
- Total Time: 5–10 minutes active, plus optional “marrying” time
If you grill a lot, you may want to double the batch. Around here, a half cup disappears fast once grilling season really gets rolling.
Variations – Make This Montreal Seasoning Recipe Your Own
You know what? One of the perks of a DIY steak seasoning is that you’re the boss. Here are a few fun twists:
- Smoky BBQ Montreal: Swap half (or all) of the regular paprika for smoked paprika for a deeper grilled steak rub flavor.
- Low‑Sodium Version: Cut the salt in half and bump the garlic powder up by ½ teaspoon; still punchy, just friendlier for low‑salt diets.
- Herb‑Forward “Garden” Blend: Add 1 teaspoon dried rosemary (lightly crushed) and an extra ½ teaspoon thyme for a more herbal, aromatic steak spice mix.
- Spicy Montreal: Increase red pepper flakes to 2 teaspoons and add ¼ teaspoon cayenne if you like a serious kick.
- Coffee‑Rub Twist: Add 1 teaspoon very finely ground coffee for a deeper, slightly smoky note that’s fantastic on grilled flank steak or brisket.
- Smaller‑Grain Version: If you prefer a finer all purpose grill seasoning, pulse the finished blend 2–3 times in a spice grinder—not too much, just enough to reduce the big flakes.
Storage & Make‑Ahead Tips
A spice blend like this is practically made for meal prep and make‑ahead cooking.
- Storage: Keep your Montreal seasoning recipe in an airtight jar in a cool, dark cupboard—away from direct sunlight and heat.
- Shelf Life: For best flavor, use within 6 months. After that, it won’t go “bad,” it will just lose some punch.
- Make‑Ahead: Feel free to scale this up 2–3 times and prep a big batch once every few months. Just be sure you’re using relatively fresh spices to start.
- Freezing: Generally not necessary, but if your kitchen runs hot and humid, you can store the sealed jar in the freezer. Let it come to room temp before opening the lid to avoid condensation.
- Grill Night Prep: Season steak or beef 20–30 minutes before cooking so the salt can start to draw out a little moisture and help the savory spice blend stick.
Notes from My Kitchen
-
Salt matters more than you’d think.
Canadian steak spice is known for its coarse salt. If your salt is very fine, your homemade Montreal seasoning can turn out much saltier than mine. Start low; you can always add more when you’re seasoning the meat. -
Use it with oil, not just dry.
I get the best crust on steaks when I rub them lightly with avocado or canola oil, then sprinkle the seasoning. The oil helps the dry rub seasoning stick and bloom on the hot grill. -
Try it beyond beef.
Don’t pigeonhole this as only a BBQ steak seasoning. It’s fantastic on:- Roasted potatoes or sweet potatoes
- Grilled or roasted cauliflower steaks
- Chicken thighs or drumsticks
- Burgers (mixed into the meat and sprinkled on top)
-
Adjust for kids or spice‑sensitive guests.
If I know I’ve got a mixed crowd, I’ll mix the base blend with very little red pepper, then keep extra crushed pepper on the table for heat lovers. -
Label the jar with “Use on:” ideas.
I write a little list right on a piece of tape: “Use on: steak, burgers, potatoes, chicken, veggies.” It sounds silly, but it reminds everyone in the house to reach for it. -
A simple “restaurant trick.”
When I grill steak, I season generously, cook, let it rest, then sprinkle just a tiny pinch of Montreal steak seasoning over the sliced meat at the end. That last little hit on the surface makes the flavors pop.
FAQs About Montreal Seasoning Recipe
1. What is Montreal steak seasoning, exactly?
It’s a coarse, savory spice blend used as a dry rub for grilled meats—traditionally beef—made with salt, pepper, garlic, onion, herbs, and a little red pepper heat.
2. Can I reduce the salt in this homemade Montreal seasoning?
Yes. Start with half the salt, taste a pinch on something bland (like a cracker), and adjust. Just keep in mind that less salt means you may want to use a bit more of the seasoning on your steak.
3. Is this Montreal seasoning recipe spicy?
It’s mildly spicy as written—more warm than hot. If you’re sensitive to heat, cut the crushed red pepper in half; if you love spice, bump it up or add a pinch of cayenne.
4. Can I use this seasoning on chicken or pork?
Absolutely. It makes a fantastic all purpose grill seasoning and is especially good on chicken thighs, pork chops, ribs, and even salmon.
5. Do I need to marinate the meat if I’m using this dry rub?
No marinade is required. Just oil the meat lightly, rub on the seasoning, and let it sit 15–30 minutes before cooking. For thicker cuts, you can season a few hours ahead and refrigerate.
6. How much seasoning should I use per steak?
Plan on about 1 to 1 ½ teaspoons per side for a 1‑inch thick steak. Larger or thicker cuts like ribeye or porterhouse can handle 2 teaspoons per side.
7. Can I make this without coriander or dill?
You can. You’ll still have a very tasty steak spice mix, though it will taste a little less “classic Montreal.” If you leave them out, consider adding an extra pinch of thyme for character.
8. My seasoning caked up in the jar—what happened?
Moisture probably snuck in. Make sure spoons are completely dry and keep the jar away from steam. If it does clump, just break it up with a fork; the flavor will still be fine.
Conclusion
This simple Montreal Seasoning Recipe is one of those quiet little kitchen heroes—five minutes of measuring and mixing, and you’ve got a bold, savory spice blend ready to turn plain steak, burgers, or veggies into something that tastes like you fired up a restaurant grill in your backyard.
If you give this homemade Montreal seasoning a try, let me know how you used it—steak, chicken, potatoes, or something totally unexpected. Leave a comment, rate the recipe, and if you’re in a grilling mood, you might also enjoy making a batch of homemade burger seasoning or a simple chicken dry rub to round out your pantry “spice toolbox.”
Montreal Seasoning
Ingredients
- 2 tablespoons coarse kosher salt preferably Diamond Crystal; if using Morton kosher or fine sea salt, start with 1 1/2 tablespoons and adjust to taste
- 1 tablespoon black pepper freshly cracked, medium-coarse grind
- 1 tablespoon garlic powder not garlic salt
- 1 tablespoon onion powder
- 2 teaspoons paprika sweet paprika is classic; smoked paprika adds a subtle BBQ note
- 1 1/2 teaspoons crushed red pepper flakes use 1 teaspoon for milder heat or up to 2 teaspoons for spicier
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried oregano
- 1 teaspoon coriander seeds lightly crushed; adds a citrusy note
- 1 teaspoon dill seeds or dried dill weed optional but recommended for a classic Montreal flavor
Instructions
- Measure all ingredients. If your black pepper is very fine or your red pepper flakes are very large, adjust slightly so the overall texture stays coarse but not overly chunky.2 tablespoons coarse kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons paprika, 1 1/2 teaspoons crushed red pepper flakes, 1 1/2 teaspoons dried thyme, 1 1/2 teaspoons dried oregano, 1 teaspoon coriander seeds, 1 teaspoon dill seeds or dried dill weed
- Place the coriander seeds and dill seeds (if using) in a small zip-top bag. Gently crush with the bottom of a heavy pan or a rolling pin until cracked but not powdered.1 teaspoon coriander seeds, 1 teaspoon dill seeds or dried dill weed
- Add the crushed seeds to a small mixing bowl along with the salt, black pepper, garlic powder, onion powder, paprika, crushed red pepper flakes, thyme, and oregano. Stir until evenly combined with no large clumps.2 tablespoons coarse kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons paprika, 1 1/2 teaspoons crushed red pepper flakes, 1 1/2 teaspoons dried thyme, 1 1/2 teaspoons dried oregano, 1 teaspoon coriander seeds, 1 teaspoon dill seeds or dried dill weed
- Sprinkle a pinch of the seasoning onto a piece of buttered bread or a plain cracker and taste. Adjust the salt or crushed red pepper flakes as needed, keeping in mind the flavor will be more subtle once spread over meat.
- Use a funnel to transfer the seasoning to a clean, dry glass jar or spice container with a tight-fitting lid. Label the jar with the name and date.
- For the best flavor, let the homemade Montreal seasoning sit for at least 2 hours, or overnight, to allow the spices to mellow and blend.
- To use on steak, pat the meat dry, lightly coat with oil, and sprinkle about 1 to 1 1/2 teaspoons of seasoning per side for a 1-inch-thick steak. Press the seasoning into the surface and let the steak rest 15–20 minutes before grilling or searing.
Notes
- Smoky BBQ Montreal: Swap half or all of the regular paprika for smoked paprika.
- Low-Sodium: Cut the salt in half and add an extra 1/2 teaspoon garlic powder.
- Herb-Forward: Add 1 teaspoon dried rosemary (lightly crushed) and an extra 1/2 teaspoon dried thyme.
- Spicy Montreal: Increase red pepper flakes to 2 teaspoons and add 1/4 teaspoon cayenne pepper.
- Finer Texture: Pulse the finished blend 2–3 times in a spice grinder for a smaller-grain all-purpose seasoning. Storage & Shelf Life:
Store in an airtight jar in a cool, dark place away from heat and sunlight. For best flavor, use within 6 months. If your kitchen is very warm or humid, you can store the sealed jar in the freezer and let it come to room temperature before opening to avoid condensation. Usage Ideas:
Use on steak, burgers, chicken thighs or drumsticks, pork chops, ribs, salmon, roasted potatoes or sweet potatoes, grilled or roasted cauliflower, and other vegetables. For best results on meat, lightly oil the surface before applying the seasoning. After cooking and resting steak, sprinkle a tiny pinch of seasoning over the sliced meat for a final flavor boost. Notes on Salt and Caking:
Coarse kosher salt is traditional and helps prevent the blend from tasting too salty. If using finer salts, start with less and adjust. To avoid caking, keep the jar away from steam and use only completely dry measuring spoons. If the blend clumps, just break it apart with a fork; the flavor is still good.
