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!)
IngredientsÂ
- 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
InstructionsÂ
- 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.
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!!!