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Make this copycat Montreal Steak Seasoning with 8 basic spices, then season steak (of course), chicken, pork, and vegetables. Or, mix with oil and soy sauce for a delicious marinade!
Meggan’s notes
I love cracking the code on copycat recipes and this Montreal Steak Seasoning is no different. Anyone can read the ingredient label, but it takes a certain amount of detective work to get the right ratios. As a classically-trained chef, I’m up for the challenge.
If you’re trying to save money on pricey spice blends, this recipe is for you. I’m passing along the formula for homemade Montreal Steak Seasoning that tastes even better than store-bought, and it’s made with easy spices you probably already have!
And feel free to think beyond the steak! This versatile spice blend is perfect on chicken, pork, fish, seafood, potatoes, vegetables, burgers, and more.
Table of Contents
Montreal Steak Seasoning ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Dill: Montreal Steak Seasoning uses dill seed, but you can substitute 1 tablespoon dill weed if desired.
- Onion Powder
- Paprika
- Kosher Salt
- Black Peppercorns
- Garlic Powder
- Red Pepper Flakes
- Coriander
How to make Montreal Seasoning
- In a small bowl, combine paprika, pepper, salt, garlic, onion, coriander, dill, and crushed red pepper. Store in an airtight container.
How to use Montreal Steak Seasoning
Use this homemade spice blend on all your favorite steaks, including:
It’s also delicious on cheeseburgers, smashed potatoes, barbecue chicken, chicken skewers, corn on the cob, chicken wings, roasted broccoli, grilled pork chops, quesadillas, and more. Any beef, chicken, or pork product, or any vegetable, might benefit from this flavor blast.
Should I use a spice grinder?
I HIGHLY recommend using a spice grinder if you want the freshest flavors for your spice blends. They’re not too expensive and make a tremendous difference in your cooking! The KRUPS Fast Touch Electric Grinder is my favorite one because it’s powerful and easy to clean. You can get it at Walmart for $34.96 but I recommend a few others in my best spice grinder roundup!
Recipe tips and variations
- Yield: This recipe makes ¾ cup seasoning (you’ll need an 8-ounce jar to store it).
- Marinade: To make a marinade for 2 pounds of steak, chicken, or pork, whisk together ½ cup olive oil, ¼ cup soy sauce, and 4 teaspoons seasoning. Marinade at room temperature for 30 minutes or in the refrigerator for up to 1 hour. Pat meat dry before cooking.
- Origin: Montreal Steak Seasoning is based on the pickling spices of Eastern European and Jewish cuisine. The spice blend also goes by the names Montreal Steak Spice, Canadian Steak Spice, and Canadian Steak Seasoning.
Storing Montreal Steak Spice
Store this spice blend covered in the pantry for up to 6 months.
More DIY spice blends
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Spice Blend Recipes
Homemade Taco Seasoning
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Montreal Steak Seasoning
Equipment
- Spice containers (I love using these baby Ball jars for spice storage!)
Ingredients
- 2 tablespoons paprika
- 2 tablespoons whole black peppercorns crushed
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground coriander
- 1 tablespoon dill seed or dill weed (see note 1)
- 1 tablespoon red chili flakes
Instructions
- In a small bowl, combine paprika, pepper, salt, garlic, onion, coriander, dill, and crushed red pepper. Store in an airtight container.
Notes
- Dill: Montreal Steak Seasoning uses dill seed, but you can substitute 1 tablespoon dill weed if desired.
- Yield: This recipe makes ¾ cup seasoning (you’ll need an 8 ounce jar to store it).
- Storage: Store this spice blend covered in the pantry for up to 6 months.
So happy to find a recipe that doesn’t include salts. I have been making my own blends for years now due to salt restrictions and this recipe fits the bill to a T. Thanks bunches.
You’re welcome, Lisa! It’s nice to be able to control the amount of salt in spice blends. Take care! – Meggan
I looked for this recipe, since where I live now, it is hard to get. When I lived in Canada, I used the store-bought one also for making Wiener Schnitzel. I used to mix some into the flour used in the first step of breading. Same also when breading other meats. Next step for me will be to recreate it from your instructions, in Vienna, Austria, where I live now. Definitely need a spice grinder, but otherwise, one could also use freshly cracked peppercorns like you said, which may be sufficient.
While I have yet to make it myself, I am sure it will be a success, so top rating!
Thank you for taking the time to write, Otto! I love the idea of using this for Wiener Schnitzel, I’ll have to try it. I hope you love this spice blend! – Meggan
Could you do chili powder for chili flakes ? Thanks
Hi Jen, I don’t see why not. I haven’t tried it myself. I would start with 1 1/2 teaspoon and add more to taste. Some chili powders are quite potent, so I would err on the side of caution to begin with. – Meggan
If I use a spice grinder.. should I use Coriander seeds instead of ground coriander?
Hi Frank, you absolutely can. I hope you love it! – Meggan
Love this recipe. I no longer buy it from the store and it’s MUCH BETTER!! Thank you!!
I’m so glad you love it! Thanks Jessica! -Meggan
Thank you! This is saving me a trip to the grocery store!
You’re welcome, Colleen! I hope you love it! – Meggan
Really nice copy – thanks
This is a great recipe. I love the flavours and easy to make.
I’m so glad you loved it, Cathy! Take care! – Meggan
Your recipe is fantastic
Thank you, Dawn! I’m so glad you love this seasoning! – Meggan
Won’t use any other recipe!
Hi Jessica! Thank you so much for your comment, glad you’re enjoying the steak seasoning! – Meggan
So simple! I was out of my husband’s Montreal seasoning and made this. He couldn’t tell the difference!
Heather, that’s so great! I feel like I passed the ultimate test – the discerning husband. 🙂 I’m so glad it worked out for you. Thank you so much for taking the time to leave a comment. -Meggan
Great blend! I have been using it for months and my family still thinks I’m using the Keg seasoning!
I love it, Shelley! Glad it’s been a hit with the family! Take care! – Meggan
Best steak seasoning ever, I’d say taste better than the original. I didn’t have dill seed so I substituted with celery seed.
Hi DN, so glad you liked it! Take care! – Meggan
This is wonderful! I use it as marinade with soy sauce and olive oil. I eat keto so i tenderize several pieces of sirloin at a time and leave them in a zip lock with this in the fridge. It’s phenomenal. Thanks for sharing.
Thank you so much Sam! This makes my day. I’m glad you like it! -Meggan
This awesome!!!! We love it, use it on pork, chicken and steak !!!!!
Thank you Cynthia! – Meggan
Really very good on steak. I substitute some of the salt for Takii umami powder and it’s killer.
Thanks Chris! – Meggan
Love this and it is great for marinade. So much cheaper to make a batch and I had all of the spices.
Gave some to a friend and she put it on chicken…loved it!
Hi
This recipe calls for spices that are in seed or corn form (dill seed & peppercorn), but I do not see in the recipe if we need to grind these spices? Or do we leave them whole?
Hi Joy, thank you for the question! The peppercorns should be crushed beforehand, but the dill seed can remain whole, or if you prefer you can substitute the dill seed for dill weed. Take care! – Meggan
What is the flavor/finished difference between using dill seed vs dill weed?
Hi Jan, dill seed contains more oil than dill weed and the seed oil is greasier and stronger tasting than dill weed oil. Hope this helps! – Meggan
My go-to seasoning for all things beef grilling or beef roasting related! Thoroughly enjoying the flavours from Australia
I’m allergic to Coriander/Cilantro so for the Montreal Steak Seasoning recipe I substitute Cumin for Coriander.
I have been using this recipe on Salmon several times a month since I found it. I air broil in my Air Fryer and use it for my prepared meal for the week. So good!!
That sounds great Nicole! – Meggan
Came here looking for a sub because I didn’t want to run to the store for one item. My husband loves this on everything! Thanks!
Thanks Chelley! – Meggan
I was out of the real brand and looking for a recipe I could use right away for my grilled hamburgers. I just sprinkled on both sides of the burgers before putting them on the grill and they turned out great. Same awesome flavor as the bottled stuff, but with more control over the ingredients. This is a keeper! Thanks!
Unless your a salt Fiend I would suggest using only a quarter of salt, other than this is was excellent.
Love this. Since I always have these spices on hand it’s more economical to make my own blends. And I won’t run out, it takes 5 minutes to make a new batch. Thanks!
This recipe was a real surprise.
The taste is awesome. I use it on a variety of meats as well as chicken. It never fails to bring a wonderful taste to what ever I cook. I’ve even put it in a chili it made it so much better. Thank u I look forward to using other spice recipes from ur site. It is hard to find spices that we can both use. In this I can leave out the heat. I am allergic to anything with a spicey heat. Thanku so much.
Thanks Bonnie! So glad you liked it! – Meggan
Can I ask for the difference between pepper and black pepper?
“Montreal Steak Seasoning is made of garlic, coriander, dill, black pepper, red pepper flakes, salt, and pepper. Some recipe variations, including mine, also contain paprika and dried minced onion.”
Hi Shaun, sorry about that! It was a typing error, the second pepper shouldn’t be there. I’ve fixed the wording. The recipe card is correct. Sorry again! – Meggan
Why buy, when ANYONE can make this and to… Add a pinch of another fav. spice to make it your own!!!
Tried this recipe when I ran out of Montreal Steak seasoning for my chili recipe. I was skeptical, and after following the recipe exactly, it didn’t smell at all like the real thing. After adding it to the beef, it still didn’t smell right. 5 minutes later I lifted the lid of the pot: there it was, that awesome aroma! I’ll never buy the real stuff again, THANK YOU!
I used this to make the “Lightened-Up Philly Cheese Steak Mac and Cheese Bake” on Pillsbury.com and it was amazing! I used more of this than the recipe called for because it was that good (and I like extra seasoning). I put all my excess into an old empty spice jar so I can have it on hand.
Hi Andrea, I’m glad you loved it! That sounds delicious 🙂 – Meggan
So easy and delicious on my filet!
Hi Meggan,
Thanks for this recipe. It is great.
But, a couple of points.
First, concerning your statement about using salt just before cooking. Dry brining is the technique of salting well (hours or even a day) ahead, wrapping in plastic wrap and putting the meat back in the fridge. The salt draws moisture out of the meat, as you correctly state, but then the salt mixes with the moisture and is drawn back into the meat where is is both more effective in enhancing the taste and also in tenderizing the meat. Samin Nosrat discusses this in her book, “Salt Fat Acid Heat”, as does Meathead Goldwyn in his Amazingribs.com website. If you do this, you may want to make a batch of seasoning and omit the salt. I like to use strong, black coffee to make a paste.
Second, Since cold meat takes up smoke better than warm meat, if you are grilling or smoking the meat, take it straight from the fridge to the cooker.
Thanks for this! I am going to get that book you mentioned, I always look at it on Amazon and wonder if I should get it. I clearly have more to learn, so I will. I appreciate your help so much. Thanks a lot! -Meggan
Correct about dry brining. But surprised you wrap it in plastic wrap. I dry brine the steaks in the fridge, exposed on a rack, to allow the air to circulate around the meat (I’ve read that that is critical). My steaks are always super juicy and flavourful. I just puts a couple of steaks into the fridge with this mix. Looking forward to trying them tomorrow!
Why is this recipe classed as american cuisine when it originated in Montréal, Québec, Canada?
Hi Dale, because no one was paying attention. We fell asleep at the wheel. I’m sorry about that, you’re obviously right, and I fixed it. Sorry again. I also had dill weed listed in the recipe and it’s supposed to be dill seed. -Meggan
meggan, You mention it is supposed to be dill seed but the recipe still says dill weed and the picture looks like dill weed. Which is it?
I used this on some steaks last night and it was very good. I wanted smaller red pepper flakes so I blended it and it turned more into a rub, but was delicious. I used the dill weed as mentioned in the recipe
Hi Craig! I’m glad you enjoyed it! Originally it was dill weed, but a reader pointed out it should be dill seed. I’ve updated it so it can be either, sorry about that! – Meggan
perfect, thank you. they quit selling the large containers in my local store and the small ones run out too soon.
Perfect! I used it in a pot roast this weekend.
Very good recipe. A note: Montreal Seasoning calls for “dill,” but it is the seed you want as opposed to “dill weed” as shown in your photo. I ended up using dill weed myself as I was out of dill seed, which is still very good. Just mentioning that the dill seed is what you get when you buy Montreal Seasoning at the store.
Hi Timothy, that is SO HELPFUL. Thank you. I will fix it up for sure! I appreciate your help. -Meggan
This is s very good seasoning. Rich in flavor, and a welcomed bit out of the ordinary because of the use of dill and coriander with beef, It works very well. I recommend the use is smoked paprika instead of the pretty-but-tasteless paprika used for garnishing. This recipe has become part of my permanent collection. Well worth trying if you haven’t yet.
Thanks so much Andrew! I am glad you like it! 😀
This is great! We were going on vacation and I didn’t want to pack a bunch of seasonings, so I was searching for something that would have everything I needed in one jar. This is it! Great on steaks, burgers, even grilled chicken! It is just like the store brand Montreal Steak Seasoning!