There’s something about a great steak rub that makes you feel like you’ve just cracked a secret code. That’s exactly what this Montreal Steak Seasoning does — it brings bold, smoky, garlicky flavor with a touch of spice, all from ingredients sitting right in your pantry. I first tried recreating it after running out of the store-bought version mid-barbecue, and to this day, I haven’t gone back. Once you mix up your own batch, you’ll understand why.
Why You’ll Love This Recipe
This seasoning blend gives that perfect punch of flavor to grilled meats — salty, peppery, garlicky, and just the right amount of heat. What I love most is its versatility. It’s famous for steak, sure, but I sprinkle it on everything from roasted potatoes to chicken thighs.
It’s one of those blends that makes food taste like you’ve been cooking for hours, even when you’re just tossing something on the grill. Plus, making your own seasoning saves money, avoids unnecessary fillers, and lets you tweak the flavor just how you like it.
I still remember one summer cookout when I used this mix for both steak and grilled corn — everyone asked what I’d done differently. My secret? Just this homemade rub.
Ingredients and Flavor Notes
You only need eight simple spices for this mix, and chances are, you already have most of them:
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Black Peppercorns: The backbone of this blend. Freshly cracked pepper adds bite and aroma that pre-ground pepper just can’t match.
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Paprika: Adds color and a hint of sweetness that balances the salt and spice.
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Kosher Salt: Brings out the natural flavor of the meat.
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Garlic Powder: Adds that deep, savory background note every good seasoning needs.
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Onion Powder: Builds body and pairs beautifully with garlic.
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Coriander: A slightly citrusy spice that keeps the mix bright instead of heavy.
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Dill Seed or Dill Weed: Gives that subtle tang reminiscent of old-style deli pickles — the hint that sets Montreal seasoning apart.
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Crushed Red Pepper Flakes: A touch of heat that rounds out the flavor.
Tip: Toasting the peppercorns and coriander lightly in a dry skillet before grinding them deepens their aroma. Just a minute or two makes a big difference.
How to Make It
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In a small bowl, combine all the spices: paprika, black pepper, salt, garlic powder, onion powder, coriander, dill, and red pepper flakes.
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Mix well to evenly distribute the seasonings.
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Transfer to an airtight jar and store in a cool, dark place.
That’s it — no fancy steps, just simple ingredients mixed with care. I usually make a double batch because I go through it faster than expected, especially during grilling season.
Tips and Tricks
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Grind Fresh: If you have a spice grinder, use it for the peppercorns and coriander. Freshly ground spices are noticeably more fragrant.
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Adjust to Taste: Like it saltier? Add a bit more kosher salt. Want more kick? Increase the red pepper flakes.
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Go Beyond Steak: Sprinkle it on burgers, roasted potatoes, grilled vegetables, or even tofu. It’s incredibly adaptable.
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Make It a Marinade: Mix ½ cup olive oil, ¼ cup soy sauce, and 4 teaspoons of the seasoning to marinate about 2 pounds of meat. The soy sauce adds umami and helps tenderize.
Make Ahead Tips
This seasoning stores beautifully. Once mixed, keep it in a sealed jar in your pantry for up to six months. I like labeling the jar with the date and a small note about any tweaks I made — for example, “extra garlic” or “more dill.” It’s a small thing, but it helps when you want to recreate that perfect version later.
If you plan to give it as a gift (which I often do during holidays), pack it in small jars tied with a piece of twine — a simple, thoughtful homemade gift any cook will love.
Serving Suggestions
Yes, it’s called Montreal Steak Seasoning, but don’t let the name limit you. Here are a few of my favorite ways to use it:
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Steak: Perfect for ribeyes, New York strip, or tri-tip. Pat the meat dry, rub generously, and grill or pan-sear.
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Chicken: Add it to grilled or baked chicken for a smoky, savory crust.
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Vegetables: Sprinkle over grilled corn, roasted broccoli, or baked potatoes for extra flavor.
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Seafood: It pairs surprisingly well with salmon or shrimp — just use a light hand.
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Burgers: Mix a tablespoon into your ground beef for the best backyard burgers you’ll ever make.
Sometimes I even stir a pinch into softened butter for an instant compound butter — perfect for melting over a hot steak or corn on the cob.
Storage
Keep your seasoning blend in an airtight jar at room temperature for up to 6 months. Store it away from direct sunlight to keep the flavors fresh. I usually store mine in small mason jars or spice containers with tight-fitting lids.
If you live somewhere humid, consider slipping a small piece of uncooked rice into the jar to absorb moisture and prevent clumping.
FAQs
Can I make this salt-free?
Yes, simply omit the salt and season your food separately. The spice blend itself still packs great flavor.
Is dill necessary?
Dill gives Montreal seasoning its unique flavor, but you can skip or reduce it if it’s not your thing.
Can I double or triple the recipe?
Absolutely. It scales perfectly — just keep the ratios the same.
What’s the best way to apply it to steak?
Pat your steak dry, sprinkle generously with the seasoning, and press it in gently so it adheres. Let it rest for 15–20 minutes before cooking.
Montreal Steak Seasoning
Homemade spice blends are one of the easiest ways to elevate your cooking, and this Montreal Steak Seasoning is a staple worth keeping in your kitchen.
Ingredients
- paprika, 2 tablespoons
- black peppercorns, 2 tablespoons, crushed
- kosher salt, 2 tablespoons
- garlic powder, 2 tablespoons
- onion powder, 1 tablespoon
- ground coriander, 1 tablespoon
- dill seed or dill weed, 1 tablespoon
- red chili flakes, 1 tablespoon
Instructions
- Combine all ingredients—paprika, crushed peppercorns, salt, garlic powder, onion powder, coriander, dill, and red chili flakes—in a small bowl.
- Mix well until evenly blended, then transfer to an airtight jar or spice container.
- Store in a cool, dry place and use as needed to season steak, pork, chicken, or roasted vegetables.
Notes
- Traditional Montreal Steak Seasoning uses dill seed, but dill weed works well if that’s what you have on hand.
- This recipe makes about ¾ cup of seasoning—enough to fill a small 8-ounce spice jar.
- For best flavor, keep it sealed and use within 6 months.
- You can also mix a few teaspoons of this blend with olive oil and soy sauce for a quick, flavorful marinade.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 3Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 3mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Homemade Montreal Steak Seasoning is one of those small kitchen tricks that pays off in a big way. It’s bold, smoky, and deeply flavorful — the kind of blend that instantly makes grilled food taste like you’ve been perfecting it for years. Once you’ve made your own, you’ll never want to go back to the store-bought jar. It’s proof that a few simple spices, mixed with care, can turn an ordinary meal into something memorable.
