Quick Montreal Steak Seasoning Recipe – Simple Homemade Sauce

There’s nothing quite like the moment you crack open a container of Montreal steak seasoning and that intoxicating blend of garlic, coriander, and cracked pepper hits your nose. This is the stuff that transforms a simple cut of beef into something that tastes like it came from a high-end steakhouse, right there in your own kitchen.

Montreal steak seasoning is a versatile dry rub that earned its reputation in the delis and butcher shops of Montreal’s Jewish community, where it became the signature flavor for their famous smoked meat. The beauty of making your own version is that you control the salt level, the coarseness of the pepper, and the intensity of each spice.

This recipe delivers authentic, restaurant-quality flavor with ingredients you probably already have in your spice cabinet. Once you mix up a batch, you’ll find yourself reaching for it on steaks, burgers, roasted vegetables, and even popcorn.

Why You’ll Love This Recipe

Homemade Montreal steak seasoning beats the store-bought stuff by a mile because you skip the anti-caking agents and fillers. You’ll spend five minutes mixing and get a seasoning blend that tastes fresher, bolder, and more complex than anything in a jar.

• Quick to make with pantry staples you already own
• Costs a fraction of store-bought versions
• No additives or anti-caking agents
• Works on steaks, burgers, roasted vegetables, and even eggs
• Stays fresh for months when stored properly

My Experience Making This Recipe

The first time I made this blend, I was skeptical that anything homemade could match the Montreal seasoning I’d bought for years. I mixed it up while waiting for my grill to heat, and when I dusted it on a ribeye, I immediately understood why people rave about it.

The smell alone told me something was right. That mix of garlic powder, coriander, and cracked pepper created this warm, savory aroma that made my mouth water before the meat even hit the grill.

My family tasted the difference immediately. They couldn’t put their finger on what was different, but they knew the steak tasted more flavorful and complex than usual. Now I make a fresh batch every couple of months and keep it in a small glass jar by my stove.

Recipe Overview

• Recipe Name: Montreal Steak Seasoning
• Servings: Makes approximately 1/4 cup (enough to season 8-10 steaks)
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Course: Seasoning/Condiment
• Cuisine: Canadian/North American
• Calories per Serving: 5 calories per teaspoon

Equipment You Will Need

• Small mixing bowl
• Measuring spoons
• Spoon or small whisk for mixing
• Glass jar or airtight container for storage
• Pepper grinder (optional but recommended for fresh cracked pepper)

Ingredients for Montreal Steak Seasoning

• 2 tablespoons coarse black peppercorns, freshly cracked or coarsely ground
• 2 tablespoons coriander seeds, lightly crushed or whole
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon dill seeds
• 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
• 1/4 teaspoon mustard seeds (optional but adds complexity)

Ingredient Notes and Substitutions

• Black Peppercorns: Freshly cracked pepper has more bite and flavor than pre-ground. If you only have ground black pepper, use 1 tablespoon instead of 2 tablespoons since it’s more concentrated.
• Coriander Seeds: These give the blend its signature warm, slightly citrusy note. Whole seeds are preferred, but pre-ground coriander works if you crush it slightly.
• Garlic Powder: This provides the savory backbone. Fresh garlic won’t work here because moisture will clump the blend. Garlic powder stays dry and mixes smoothly.
• Kosher Salt: Its larger crystals blend better with the spices and distribute more evenly on meat. Sea salt works as a substitute, but table salt is too fine and will make the blend clump.
• Dill Seeds: These add a subtle herbaceous note that sets Montreal seasoning apart from generic steak rubs. Omit them if you prefer a cleaner pepper-forward flavor.

How to Make Montreal Steak Seasoning

Step 1: Crack Your Peppercorns

Pour 2 tablespoons of black peppercorns into a small bowl. Use a pepper grinder set to a coarse setting, or place the peppercorns in a sealed plastic bag and crush them with the bottom of a heavy pan or meat mallet.

Coarse pepper pieces distribute better on meat and provide little bursts of pepper flavor with each bite. Fine powder disappears into the surface instead of creating texture contrast.

Step 2: Crush the Coriander Seeds

Add 2 tablespoons of coriander seeds to your bowl. Lightly crush them with the bottom of a spoon or in a mortar and pestle, breaking just enough to release their oils without turning them into powder.

Crushing the seeds releases their aromatic compounds and slightly toasts them in your mouth when you bite them. Whole seeds tend to roll off the meat, so light crushing keeps them in place.

Step 3: Add the Garlic and Onion Powder

Measure 1 tablespoon of garlic powder and 1 tablespoon of onion powder into the bowl. These create the savory, umami-rich base that makes this blend so addictive.

Garlic powder and onion powder work together to create that restaurant-quality depth that makes people ask what’s in your steak seasoning.

Step 4: Mix in the Paprika and Salt

Add 1 teaspoon of paprika and 2 teaspoons of kosher salt. The paprika adds a subtle sweetness and color, while the salt helps all the spices stick to the meat.

The salt amount here is moderate because you may add more when actually seasoning your steak. Starting conservative gives you more control over the final salt level.

Step 5: Include the Dill and Optional Seeds

Stir in 1/2 teaspoon of dill seeds and optionally 1/4 teaspoon of mustard seeds. If you like heat, add 1/2 teaspoon of red pepper flakes now.

These ingredients are what transform basic steak seasoning into authentic Montreal style. The mustard seeds add a subtle tanginess, and the dill creates that signature herbal note.

Step 6: Mix Everything Together Thoroughly

Use a spoon to blend all ingredients together, making sure the powders coat the whole seeds and everything distributes evenly. Stir for about 1 minute until the mixture looks uniform and no powder settles at the bottom.

Even distribution matters because you want every pinch you use to have the same balance of flavors. Uneven mixing means some applications will be too salty or garlicky.

Step 7: Taste and Adjust if Needed

Sprinkle a tiny pinch on your tongue and taste it straight up. This tells you if you want more of any particular spice before you commit the whole batch.

If you want more heat, add another pinch of red pepper flakes. If it needs more herbal notes, add a tiny bit more dill seed.

Step 8: Store in an Airtight Container

Transfer your finished seasoning to a small glass jar with an airtight lid or a seasoning shaker container. Glass works better than plastic because it won’t absorb odors or stain.

Stored properly away from heat and light, this blend stays fresh and potent for two to three months. Keep it somewhere cool and dry, away from direct sunlight and steam from the stove.

Pro Tip: Toast your coriander seeds in a dry pan over low heat for 30 seconds before crushing them to deepen their flavor and create an even more complex blend.

Tips for the Best Montreal Steak Seasoning

• Use a pepper grinder for fresh cracked pepper rather than buying pre-ground. The difference in aroma and punch is noticeable, and it takes only a minute extra.
• Lightly crush your coriander seeds rather than grinding them fine. Texture matters, and whole pieces add dimension to the blend.
• Make small batches every couple of months instead of large batches. Spice blends fade over time, and fresh batches always taste better.
• Apply seasoning generously to both sides of your steak about 15 minutes before cooking. This gives the salt time to penetrate the meat and season it from the inside.
• Store your finished blend in a cool, dark place away from direct heat and sunlight. Spice cabinets above the stove lose potency faster than those in a cupboard.
• Label your jar with the date you made it. This helps you use it while it’s at peak freshness and reminds you when to mix a new batch.

Common Mistakes to Avoid

• Using pre-ground pepper instead of freshly cracked: Pre-ground loses its volatile oils quickly and tastes flat compared to fresh-cracked pepper that you grind yourself.
• Grinding your coriander seeds to powder: This causes them to clump together and stick to your fingers instead of staying dispersed throughout the blend.
• Adding the salt too early in storage: Salt can draw moisture from the air and cause clumping. Store the salt separate if you’re making ahead, then combine right before use.
• Storing near the stove: Heat and steam degrade spices rapidly. A cool pantry or cabinet away from cooking heat keeps your blend fresh much longer.
• Using table salt instead of kosher salt: Table salt is too fine and creates an uneven, overly salty blend. Kosher salt’s larger crystals distribute much more evenly.

Serving Suggestions

This seasoning works on far more than just steaks. Use it anywhere you want bold, savory, garlic-forward flavor with a peppery kick and a hint of herbaceous warmth.

• Dust heavily on ribeye, strip steak, or filet mignon before grilling or pan-searing
• Season burger patties before cooking for restaurant-quality flavor
• Sprinkle on roasted potatoes, cauliflower, or Brussels sprouts for crispy, flavorful vegetables
• Mix into softened butter and spread on grilled corn or dinner rolls
• Rim the edge of a Bloody Mary glass for a savory cocktail

Variations to Try

• Smoky Montreal Blend: Add 1 teaspoon of smoked paprika in place of regular paprika for a deeper, smokehouse flavor that pairs beautifully with grilled meats.
• Extra Heat Version: Double the red pepper flakes to 1 teaspoon for a blend that builds heat gradually and complements spicy palates without overwhelming.
• Herbaceous Profile: Add 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary for an earthier, more Mediterranean take on the classic blend.
• Citrus Forward: Add 1/2 teaspoon of dried lemon zest or the zest of half a lemon (dried) to brighten the blend and add complexity that works great on lighter proteins.
• Coffee and Cocoa: Add 1/2 teaspoon of instant espresso powder and a pinch of unsweetened cocoa powder for a rich, slightly sweet depth that enhances beef flavor.

Dietary Adaptations

• Gluten-Free: All ingredients in this recipe are naturally gluten-free, making it safe for celiac and gluten-sensitive diets without any substitutions needed.
• Dairy-Free: This seasoning contains no dairy products whatsoever, so it works perfectly for dairy-free diets and vegan applications.
• Vegan and Vegetarian: The blend is completely plant-based and works beautifully on roasted vegetables, plant-based proteins, and tofu for those avoiding animal products.
• Low-Sodium: Use half the salt listed and add more to taste when seasoning specific dishes. This gives you control over sodium intake while maintaining all other flavors.
• Keto-Friendly: All ingredients are keto-approved with zero carbohydrates, making this ideal for keto steak dinners and low-carb cooking.

Storage and Reheating

Refrigerator

Montreal steak seasoning doesn’t need refrigeration since it contains no moisture or perishable ingredients. Keep it in an airtight container in a cool cupboard instead.

• Store in a glass jar with a tight-fitting lid
• Keep away from heat sources like the stove or oven
• Label with the date you made it for reference

Freezer

Freezing offers no benefits for dry spice blends and can introduce condensation that damages the blend. Room temperature storage in a cool, dark place is ideal.

• Skip freezing entirely to maintain texture and flavor
• Focus on proper room temperature storage instead

Reheating

This is a dry spice blend that doesn’t require reheating. Use it directly from the container as needed.

• No reheating necessary; use straight from storage
• Freshen up older batches by warming gently in a dry pan for 20 seconds to reactivate oils

Nutrition Information

Nutrition values are approximate and based on standard ingredient measurements. Values may vary based on the specific brands and freshness of spices used.

Frequently Asked Questions

Can I use store-bought ground coriander instead of seeds?

Yes, ground coriander works, but use only 1 tablespoon since ground spices are more concentrated. Lightly toast it first to reactivate the oils and improve flavor.

How long does homemade Montreal steak seasoning stay fresh?

In an airtight container away from heat and light, this blend stays potent for 2 to 3 months. After that, the spices lose their punch gradually.

Can I make this blend ahead and store it for months?

Absolutely, but make smaller batches every couple of months rather than one large batch. Fresh spice blends always taste noticeably better than old ones.

What’s the best way to apply this seasoning to steak?

Pat your steak completely dry, apply seasoning generously to both sides about 15 minutes before cooking, then let it sit to penetrate the meat. The salt will help the seasoning adhere and season the interior.

Can I use this seasoning on foods other than steak?

Definitely. This blend works beautifully on burgers, roasted vegetables, popcorn, eggs, and even grilled chicken or fish. The savory, garlicky profile makes it versatile across many dishes.

Why does my seasoning clump up after a few weeks?

Moisture from humidity or steam is getting into your container. Make sure your storage jar is completely airtight and stored away from the stove and other heat sources.

Final Thoughts

Making your own Montreal steak seasoning takes five minutes and costs pennies compared to store-bought versions. Once you taste the difference, you’ll never go back to the jar from the supermarket.

Mix up a batch this week and use it generously on your next steak. Your taste buds will thank you, and everyone who eats that steak will wonder what your secret is.

Montreal Steak Seasoning

Homemade Montreal steak seasoning with garlic, coriander, and cracked pepper that transforms simple cuts of beef into restaurant-quality meals. This versatile dry rub takes 5 minutes to make with pantry staples and works on steaks, burgers, roasted vegetables, and more.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 12 teaspoons

Course: Sauces and Condiments

Cuisine: Canadian, North American

Calories: 5

Ingredients Equipment Method Notes

Ingredients

  

Main

• 2 tablespoons coarse black peppercorns freshly cracked or coarsely ground
• 2 tablespoons coriander seeds lightly crushed or whole
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon dill seeds
• 1/2 teaspoon red pepper flakes optional, for a touch of heat
• 1/4 teaspoon mustard seeds optional but adds complexity

Equipment

• Small mixing bowl
• Measuring spoons
• Spoon or small whisk for mixing
• Glass jar or airtight container for storage
• Pepper grinder

Method

 

1. Pour 2 tablespoons of black peppercorns into a small bowl. Use a pepper grinder set to a coarse setting, or place the peppercorns in a sealed plastic bag and crush them with the bottom of a heavy pan or meat mallet until coarsely cracked.
2. Add 2 tablespoons of coriander seeds to your bowl. Lightly crush them with the bottom of a spoon or in a mortar and pestle, breaking just enough to release their oils without turning them into powder.
3. Measure 1 tablespoon of garlic powder and 1 tablespoon of onion powder into the bowl.
4. Add 1 teaspoon of paprika and 2 teaspoons of kosher salt to the bowl.
5. Stir in 1/2 teaspoon of dill seeds and optionally 1/4 teaspoon of mustard seeds. If you like heat, add 1/2 teaspoon of red pepper flakes.
6. Use a spoon to blend all ingredients together thoroughly, stirring for about 1 minute until the mixture looks uniform and evenly distributed.
7. Sprinkle a tiny pinch on your tongue and taste it. Adjust seasoning if needed by adding more of any particular spice.
8. Transfer your finished seasoning to a small glass jar with an airtight lid. Store in a cool, dark place away from heat and light for 2 to 3 months.

Notes

Use freshly cracked pepper instead of pre-ground for maximum flavor. Apply seasoning generously to both sides of steak about 15 minutes before cooking. Toast coriander seeds in a dry pan over low heat for 30 seconds before crushing to deepen flavor. Store in an airtight container away from heat and light. This blend works on steaks, burgers, roasted vegetables, popcorn, eggs, and more.