This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
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
Spice Blend Recipes
How to Make Fajita Seasoning
Spice Blend Recipes
Cajun Seasoning
Spice Blend Recipes
Greek Seasoning
Spice Blend Recipes
Homemade Taco Seasoning
Join Us
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.
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!