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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.
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Prep Time 5 minutes
Total Time 5 minutes
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.