Montreal Steak Seasoning Copycat

There was this tiny diner just off Rue Sainte-Catherine where I first understood what Montreal seasoning could actually do to a piece of meat. The grill master there winked at me when I asked about his secret, and while he never shared his exact ratio, that smoky, garlicky, coriander-heavy perfume stayed with me for years. I spent months in my own kitchen trying to reverse-engineer that magic, mixing batches on Wednesday nights until my whole apartment smelled like a spice bazaar. Now this blend lives in a shaker on my counter, ready for anything that hits the cast iron.

Last summer, my neighbor Steve came over for burgers and ended up standing at my stove, asking what I had sprinkled on the meat. He wrote the recipe down on the back of a napkin and called me two days later to announce he had put it on everything from roasted potatoes to his morning avocado toast. Theres something genuinely satisfying about watching people realize why restaurant food hits different.

Ingredients

• 2 tablespoons kosher salt: The coarse texture helps it cling to meat and dissolve slowly during cooking
• 2 tablespoons coarsely ground black pepper: Freshly cracked gives you those little bursts of heat throughout
• 1 tablespoon paprika: Sweet or smoked works here, but smoked adds that extra depth people will ask about
• 1 tablespoon garlic powder: Make sure its fresh, not the dusty stuff thats been in your pantry for three years
• 1 tablespoon onion powder: This balances the sharpness with a mellow sweetness
• 1 tablespoon coriander seeds, crushed: This is the secret weapon, that citrusy, floral note that makes it distinctively Montreal
• 1 tablespoon dill seeds, crushed: Crush these between your fingers right before mixing to release those oils
• 1 teaspoon crushed red pepper flakes: Adjust up or down depending on your crowd
• 1 teaspoon dried thyme: Adds an earthy backbone to all the bold flavors
• 1 teaspoon dried rosemary, crushed: Rub it between your palms to wake it up before adding

Instructions

Mix it all together:

Dump everything into a bowl and use a whisk to really incorporate it, those crushed seeds like to hide in the corners

Find your forever jar:

Transfer to an airtight container, something with a shaker lid if you have one, because you will reach for this constantly

Keep it cool:

Store in a dark, dry spot and try to use it within six months, though honestly it never lasts that long in my house

Season generously:

Pat your meat dry first, then apply the blend heavily, let it sit for at least 30 minutes so those flavors can really sink in

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My sister made me a tiny jar of this for Christmas two years ago, labeled 'Steak Magic' in Sharpie, and it was the gift I actually used every single week until it was gone. Now I make a batch whenever I visit her, and weve started a little tradition of seasoning whatever were cooking together while catching up about our lives.

Beyond the Steak

You will discover this works on pretty much everything that touches high heat. I have used it on roasted vegetables, mixed into hamburger meat, sprinkled on salmon, and even stirred into scrambled eggs when I am feeling fancy.

Making It Your Own

The beauty of a DIY blend is playing with ratios until it hits exactly right for your palate. Some weeks I go heavier on the smoked paprika, other times I dial back the red pepper for a milder crowd.

Batch Cooking Wisdom

Double or triple this recipe because you will go through it faster than expected. Having extra on hand means you are always ready for impromptu grilling or a quick weeknight dinner upgrade.

• Write the date on your jar so you know when to refresh your supply
• Keep a small amount in a separate shaker for daily use to avoid constantly opening the main container
• Label it clearly, or someone will mistake it for regular seasoning and experience a very spicy surprise

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There is something deeply satisfying about making something with your own hands that tastes better than anything you can buy. Once you start mixing your own blends, you will wonder why you ever settled for the pre-made stuff.

Recipe Q&A

→ What makes Montreal seasoning different from regular steak seasoning?

Montreal seasoning features crushed coriander and dill seeds, which provide a distinctive citrusy, floral flavor profile not found in typical steak spice blends. The coarse texture of the salt and pepper also creates better crust formation during high-heat cooking.

→ How much should I use per steak?

Generously coat both sides of each steak, using approximately 1-2 teaspoons per side depending on thickness. Press the seasoning gently into the meat to ensure proper adhesion during cooking.

→ Can I use regular salt instead of kosher salt?

Kosher salt is preferred for its larger flake size and cleaner taste. If using table salt, reduce the amount by half as it is much denser and saltier by volume than kosher varieties.

→ Do I need to crush the coriander and dill seeds?

Crushing the seeds releases their essential oils and distributes the flavor more evenly throughout the blend. Use a mortar and pestle or place seeds in a sealed plastic bag and crush with a heavy pan or rolling pin.

→ What else can I season with this blend?

Beyond steaks, this blend excels on burgers, pork chops, chicken breasts, roasted potatoes, cauliflower, and even sprinkled over avocado toast or scrambled eggs for a savory boost.