Montreal Seasoning
This homemade Montreal Seasoning is a bold, garlicky, peppery steak-style spice blend that comes together in about 5 minutes using common pantry spices. Perfect as a dry rub for steak, burgers, chicken, potatoes, and vegetables, with less sodium and no additives compared to most store-bought versions.
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
Yield: About 1/2 cup seasoning, enough for roughly 10–12 steaks depending on how generously you season.
Variations:
- 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.
- 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.
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