Copycat Montreal Steak Seasoning

The first time I stumbled onto Montreal seasoning was at a tiny hole-in-the-wall steakhouse where the waiter refused to tell me what made their rub so special. I went home and spent weeks tweaking ratios until my kitchen smelled like a spice market. Now I keep a jar of this stuff within arms reach of my stove at all times.

Last summer I made a triple batch for a backyard barbecue and watched my usually skeptical father in law search the spice rack afterwards. He finally asked what I put in the rub that made the ribeyes taste like they came from a restaurant. I told him it was just a little Canadian magic and sent him home with his own jar.

Ingredients

• 2 tablespoons kosher salt: The coarse texture gives you those perfect crusty bits that melt into the meat as it rests
• 2 tablespoons coarsely ground black pepper: Fresh cracked is non negotiable here for that authentic steakhouse bite
• 1 tablespoon paprika: Sweet or smoked works depending on your mood but either way it adds that gorgeous red hue
• 1 tablespoon garlic powder: Use the good stuff because cheap garlic powder tastes like dusty disappointment
• 1 tablespoon onion powder: This is the secret savory note that makes people wonder what they are tasting
• 1 tablespoon coriander seeds crushed: Whole seeds crushed right before mixing release oils that pre ground version lost months ago
• 1 tablespoon dill seeds crushed: Unexpected but absolutely essential for that signature Montreal flavor profile
• 1 teaspoon crushed red pepper flakes: Adjust up or down but keep some heat in there or you are missing the point
• 1 teaspoon dried thyme: Earthy and aromatic this grounds all the brighter spices
• 1 teaspoon dried rosemary crushed: Piney and resinous it adds depth that makes the rub feel complex and complete

Instructions

Mix your magic:

Grab a small bowl and dump everything in together. Use a fork to really work the spices until they are evenly distributed and the crushed red pepper is not just sitting on top looking pretty.

Jar it up:

Transfer the whole beautiful mess into an airtight container or that fancy spice jar you have been saving for something special. Make sure to label it because this blend looks suspiciously like your other homemade rubs.

Store smart:

Tuck it somewhere cool and dark away from your stove where the heat and humidity can not slowly kill all those precious volatile oils. Six months is the official recommendation but it never lasts that long in my house.

Make it sing:

Press the seasoning firmly onto both sides of your meat like you mean it. Let it sit for at least 30 minutes before it hits the heat so the salt can do its job and the flavors can settle into the protein.

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This blend has become my go to host gift because it looks impressive and costs pennies to make. Last Christmas I put it in tiny jars with handwritten labels and people acted like I gave them gold. The best part is watching their face the first time they use it on something as simple as roasted vegetables.

Making It Your Own

I have experimented with adding smoked paprika when I want that extra campfire flavor or swapping in mustard powder for a little kick. The beauty of homemade seasoning blends is that you can taste as you go and adjust until it is exactly what your family loves.

Beyond The Steak

One rainy Tuesday I found myself sprinkling this on roasted potatoes and realized I had been undervaluing its versatility. It has since made appearances on everything from grilled corn to my morning avocado toast when I am feeling fancy.

Batch Cooking Wisdom

Triple the recipe and thank me later because you will go through this faster than you expect. I keep a small jar near the stove for daily use and store the backup supply in the pantry.

• Write the date on your jar so you know when it is time to mix up a fresh batch
• This makes an incredible addition to homemade burger patties mixed right into the meat
• A tiny jar wrapped with twine makes the perfect housewarming gift for food lovers

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There is something deeply satisfying about reaching into the pantry for a spice blend you mixed yourself instead of grabbing another overpriced jar from the grocery store. Once you start making your own seasonings you will wonder how you ever lived without them.

Recipe FAQs

→ What makes Montreal seasoning unique?

Montreal seasoning stands out for its high ratio of coarsely ground black pepper to salt, combined with crushed coriander and dill seeds. This creates a distinctive aromatic profile that's both peppery and slightly sweet, setting it apart from basic steak rubs.

→ How long does homemade seasoning last?

When stored in an airtight container in a cool, dry place, this blend maintains optimal flavor for up to six months. Keep away from direct sunlight and heat to preserve the aromatic qualities of the spices.

→ Can I adjust the heat level?

Absolutely. Reduce or omit the crushed red pepper flakes for a milder blend, or increase them for extra spice. You can also substitute smoked paprika for sweet paprika to add a subtle smoky dimension.

→ What proteins work best with this seasoning?

While traditionally used on beef steaks, this versatile blend excels on burgers, porterhouse, ribeye, and filet mignon. It also complements chicken, pork chops, tofu, and even roasted potatoes or cauliflower steaks.

→ Should I crush whole spices or use pre-ground?

For the most vibrant flavor, crush whole coriander and dill seeds just before making the blend. However, pre-ground versions work well if that's what you have available. Coarsely ground pepper provides better texture than fine powder.