Copycat Montreal Steak Seasoning

The smell of coriander and dill seeds crushing under a mortar and pestle still takes me back to my first Montreal steak experience. I'd ordered this beautifully crusted ribeye at a tiny hole-in-the-wall deli, and the server just winked when I asked about the seasoning. Years later, after some kitchen experimentation and many perfectly crusted steaks, I finally figured out what made that flavor so unforgettable.

My brother-in-law accidentally used this blend on roasted potatoes during a family barbecue, and now it's the only way anyone in our family makes them. The kids fight over the crispiest pieces with the most seasoning. Sometimes the best discoveries happen when you're not even looking for them.

Ingredients

• 2 tablespoons kosher salt: The coarse crystals create better texture and adhere to meat surfaces more effectively than table salt
• 2 tablespoons coarsely ground black pepper: Freshly cracked peppercorns give you that robust bite and aromatic warmth that pre-ground pepper lacks
• 1 tablespoon paprika: Sweet or smoked varieties both work beautifully here, adding color and subtle depth
• 1 tablespoon garlic powder: Provides consistent garlic flavor without burning like fresh garlic might on high heat
• 1 tablespoon onion powder: Balances the bold spices with savory sweetness and umami notes
• 1 tablespoon coriander seeds, crushed: The citrusy, floral notes are essential to that signature Montreal flavor profile
• 1 tablespoon dill seeds, crushed: These provide the unique aromatic backbone that sets this blend apart from standard steak seasonings
• 1 teaspoon crushed red pepper flakes: Adjust according to your heat preference, but don't skip it entirely
• 1 teaspoon dried thyme: Adds earthy, subtle floral notes that complement the bolder spices
• 1 teaspoon dried rosemary, crushed: Pine-like fragrance rounds out the blend and helps create that perfect crust

Instructions

Mix the foundation:

Combine all ingredients in a small bowl, using a fork or whisk to break up any clumps and distribute everything evenly

Store properly:

Transfer your seasoning blend to an airtight container or spice jar and keep it in a cool, dry place for up to six months

Apply generously:

Sprinkle the seasoning liberally on both sides of your steak, pressing gently to help it adhere, then let it rest for 30 minutes before cooking

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This seasoning became a household staple during our weekly summer grill nights. There's something satisfying about reaching into the pantry for a jar you mixed yourself instead of those store-bought packets with ingredients you cannot pronounce.

Beyond the Steak

I've discovered this blend works wonders on roasted vegetables, especially potatoes and cauliflower. The coriander and dill seeds add unexpected complexity to simple side dishes that guests always ask about.

Making It Your Own

Once you're comfortable with the base recipe, try adding smoked paprika for a deeper, campfire flavor. Sometimes I'll throw in a teaspoon of mustard powder for extra sharpness that cuts through rich cuts of meat.

Storage Tips

Keep your seasoning away from direct sunlight and heat sources to maintain potency. I've learned to make smaller batches more frequently rather than one huge batch that loses its punch after months.

• Label your jars with the date so you know when it's time to refresh
• Store away from the stove where humidity can affect texture
• If your blend starts clumping, add a few grains of uncooked rice to absorb moisture

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Every time I open that jar and catch the aroma of crushed coriander and dill, I'm reminded of how simple ingredients can transform something ordinary into something memorable. Happy seasoning!

Recipe FAQs

→ What makes Montreal seasoning different from regular steak seasoning?

Montreal seasoning features a distinct combination of coriander and dill seeds alongside traditional steak spices. These crushed seeds add aromatic complexity and texture that sets it apart from standard black pepper and salt blends.

→ Can I use pre-ground coriander instead of whole seeds?

Whole seeds work best as they provide texture and release oils when crushed. Pre-ground coriander will still deliver flavor, but the blend won't have the same crunch or aromatic intensity that crushed seeds offer.

→ How long should I let the seasoning sit on the meat before cooking?

For optimal flavor absorption, let seasoned meat rest for 30 minutes before cooking. This allows the salt and spices to penetrate the surface, though you can cook immediately if time is limited.

→ Is this seasoning suitable for other proteins besides beef?

Absolutely. This blend pairs wonderfully with chicken, pork, and even firm vegetables like potatoes or cauliflower. The balanced spice profile enhances nearly any protein or vegetable you choose to grill or roast.

→ How should I store the seasoning blend?

Keep the blend in an airtight container or spice jar stored in a cool, dry place away from direct sunlight. Properly stored, it will maintain its potency for up to six months.

→ Can I adjust the heat level in this seasoning?

Certainly. Reduce or omit the crushed red pepper flakes for a milder blend, or increase them for more spicy kick. The base flavor profile remains balanced regardless of heat adjustments.