Copycat Montreal Steak Seasoning Blend

The first time I visited Montreal, I stood in line at Schwartz's for two hours, watching the guy behind the counter season steaks with this dark, craggy mixture that made the entire deli smell like heaven. When I got home, I became obsessed with recreating that flavor, and after about a dozen attempts with different ratios, something finally clicked.

Last summer, my neighbor Mike came over for burgers and casually mentioned he'd never had proper Montreal seasoning. I sprinkled some on his patty, watched him take that first bite, and saw his eyes go wide before he asked for the jar to take home.

Ingredients

• Kosher salt: The coarse texture creates those perfect crusty edges on your meat that table salt just cannot deliver
• Coarsely ground black pepper: Freshly cracked peppercorns give you those spicy pops of flavor throughout every bite
• Paprika: Sweet paprika adds beautiful color and subtle sweetness while smoked paprika brings a layer of depth that mimics charcoal grilling
• Garlic powder: Distributes garlic flavor evenly without any raw bite or burnt bits that fresh garlic can cause on high heat
• Onion powder: Provides savory umami notes that bridge the gap between all the other spices
• Coriander seeds: This is the secret ingredient that gives Montreal seasoning its signature citrusy, floral finish
• Dill seeds: Crushing these releases their aromatic oils which creates that classic deli perfume you cannot fake with dried dill weed
• Crushed red pepper flakes: Just enough background heat to make things interesting without overwhelming the palate
• Dried thyme: Earthy and woodsy notes that ground all the bolder spices
• Dried rosemary: Crush these between your fingers before adding to wake up their piney aroma

Instructions

Mix your base:

Dump everything into a small bowl and use a whisk or fork to really work the spices together until they look completely uniform

Store it right:

Pour the blend into a clean glass jar with a tight lid and keep it away from direct sunlight and humidity

Apply generously:

Press the seasoning firmly onto both sides of your meat, letting it cling and create that gorgeous crust we are all after

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My brother-in-law used to claim he hated steak seasoning until I made him try this on a ribeye at a family barbecue. Now he keeps a jar in his pantry and texts me every time he runs low, asking for the recipe again.

Making It Your Own

I have found that swapping smoked paprika for regularpaprika transforms this into something entirely different, perfect for winter cooking when you cannot fire up the grill. The smoke flavor becomes this warm hug that works beautifully on roasted vegetables too.

Batch Cooking Wisdom

Double or triple this blend because it disappears faster than you expect, especially during grilling season. I keep one jar in the pantry and another smaller one right by the stove for spontaneous seasoning moments.

Beyond The Steak

This seasoning has become my secret weapon for elevating humble ingredients into something restaurant-worthy. A light dusting on roasted cauliflower or scattered across homemade potatoes creates these incredible flavor bombs that make people think you are hiding a professional chef in your kitchen.

• Try rubbing it on salmon fillets before broiling for a surprisingly perfect pairing
• Mix a teaspoon into your burger patties next time for an instant upgrade
• Sprinkle generously on roasted sweet potato wedges before they hit the oven

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There is something deeply satisfying about reaching into the pantry for a jar you filled yourself, knowing exactly what is in it and why it works so well.

Recipe FAQs

→ What makes Montreal seasoning unique?

The combination of coarsely ground black pepper, crushed coriander and dill seeds, plus garlic and onion powder creates that distinctive crust and flavor profile found in classic Canadian delis.

→ How long does this seasoning last?

Stored in an airtight container in a cool, dry place, this blend maintains optimal flavor for up to 6 months.

→ Can I adjust the spice level?

Simply increase or decrease the crushed red pepper flakes to suit your taste preferences, from mild to extra hot.

→ What meats work best with this blend?

While classic on beef steaks, this seasoning excels on burgers, chicken, pork chops, and even adds flavor to roasted vegetables or potatoes.

→ Should the seeds be toasted first?

Lightly toasting coriander and dill seeds before crushing enhances their natural oils and deepens the overall flavor profile.