Copycat Montreal Steak Seasoning

My grandfather swore by the stuff from those little Montreal delis, bringing back jars every time he visited family in Quebec. Last summer I decided to reverse engineer it after yet another disappointing grocery store steak rub attempt.

The first time I made this blend, I accidentally crushed the coriander and dill seeds into oblivion with a mortar and pestle. Turns out that mistake gave me this incredible texture where every bite hits different notes.

Ingredients

• 2 tablespoons kosher salt: The flaky kind grabs onto meat better than table salt
• 2 tablespoons coarsely ground black pepper: Fresh cracked makes all the difference here
• 1 tablespoon paprika: Sweet gives color, smoked adds depth
• 1 tablespoon garlic powder: Not salt, just straight garlic
• 1 tablespoon onion powder: Balances the garlic beautifully
• 1 tablespoon coriander seeds, crushed: Citrus warmth that sneaks up on you
• 1 tablespoon dill seeds, crushed: The secret to that deli flavor
• 1 teaspoon crushed red pepper flakes: Adjust based on your heat tolerance
• 1 teaspoon dried thyme: Earthy foundation
• 1 teaspoon dried rosemary, crushed: Piney aromatic finish

Instructions

Mix it all together:

Combine everything in a small bowl and stir until thoroughly blended

Store it right:

Transfer to an airtight container or spice jar

Keep it fresh:

Store in a cool dry place for up to 6 months

Use generously:

Sprinkle liberally on both sides of your protein before cooking

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My brother in law who never cooks anything now keeps a jar of this in his pantry. Texted me at midnight asking if he could put it on scrambled eggs.

Making It Your Own

I have experimented with adding smoked paprika for a deeper profile. Some summers I throw in a little mustard powder for extra kick.

The Resting Rule

That 30 minute rest period is not optional. The salt needs time to work into the meat fibers.

Beyond Steaks

My favorite discovery has been using this on roasted sweet potatoes. The coriander and dill play surprisingly well with the sweetness.

• Try it on cauliflower steaks
• Amazing on thick cut burgers
• Even works on tofu for a smoky kick

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Now every time I grill, I think of those Montreal deli trips with my grandfather. Some traditions really do taste better.

Recipe FAQ

→ What makes Montreal seasoning different from regular steak seasoning?

Montreal seasoning features crushed coriander and dill seeds along with garlic and onion powder, creating a distinct aromatic profile that sets it apart from standard steak rubs. The coarser texture and specific herb combination deliver that authentic deli flavor.

→ How long does this seasoning blend last?

When stored properly in an airtight container in a cool, dry place, this blend maintains optimal flavor for up to six months. Keep away from heat and moisture for best results.

→ Can I adjust the heat level in this seasoning?

Absolutely. Reduce or omit the crushed red pepper flakes for a milder blend, or increase them for extra heat. The base seasonings remain delicious at any spice level.

→ What proteins work best with Montreal seasoning?

While classic on beef steaks, this blend excels on burgers, pork chops, chicken breasts, and even firm tofu. It also adds fantastic flavor to roasted potatoes and vegetables.

→ Should I crush the spices finely or leave them coarse?

A coarser grind works best for Montreal seasoning. The coriander and dill seeds should be lightly crushed to release their oils while maintaining some texture. This creates better crust formation when searing.