After trying this homemade Montreal steak seasoning, your family won’t want to eat steak any other way. Simply blend together a few common spices and you’ll have a savory, flavorful seasoning that will add so much flavor to any dinner.
I know what you might be thinking…what is Montreal steak seasoning?
Trust me when I say Montreal steak seasoning isn’t anything too exotic! You and your family will love it. It has its origins in Eastern Europe and became most well-known in a Montreal-based deli. Containing common spices like peppercorn, paprika, garlic powder, and more, this smokey steak seasoning is used best as a dry rub before grilling. (But you can use it however else you’d like, or however a recipe calls for it.) It’s the only seasoning I use to top on steaks and mixed in my Salisbury steak recipe to name a few ways we enjoy it.
As with all of my recipes, this steak seasoning is easy to create: just grab your blender (to break up the peppercorns) and a few spices you likely have already. Then you’re on your way to a whole new steak dinner experience. It’s gourmet on a budget!
Montreal Steak Seasoning Recipe: Table of Contents
Ingredients & Tools
About the ingredients:
- Crushed Peppercorns: These provide the seasoning with the “smokey” flavor you’ll absolutely adore.
- Mustard seeds, Kosher salt, paprika, dried dill, etc: These comprise the seasoning itself. It may seem like it’d be spicy, but I promise that Montreal steak seasoning doesn’t have much of a kick to it at all.
About the blender:
You don’t technically have to use a blender for this recipe. Some people recommend a mortar and pestle instead. I’ve found, however, that an electric blender speeds up the process. Great for those of us who may not have a lot of time or energy, right? (Especially the parents out there!)
Directions For Homemade Montreal Steak Seasoning
Creating an incredible jar of steak seasoning doesn’t get much easier than this.
Place whole peppercorns in a small saute pan. Heat on medium-high heat for 2-3 minutes until toasted but not burnt. (You’ll start to smell the pepper.) Mix often to prevent burning. Pour warm peppercorns into a high powered blender and blend for 5-10 seconds until broken apart.
Combine the peppercorns with all the other seasonings listed above. Mix well in a bowl. Then, using a funnel pour into a mason jar. Label the jar, and store in a dark dry place for up to 3 months. Use as directed in recipes or pat onto steaks before grilling.
FAQs
Here I’ve compiled a few questions I’ve gotten when sharing this steak seasoning recipe.
About one cup of seasoning that can be used for multiple meals.
Just 10 minutes…10 very easy minutes. You could even prepare this right before a steak meal without taking away much from your schedule.
Yes. Gluten-free families rejoice! If you follow this recipe precisely, it’s perfectly safe.
It’s also low-lactose—again, if you follow the recipe precisely!
About 13kcal, give or take. Full disclosure; I am not a certified dietatician and my calculations may not be 100% accurate.
Yes, but be aware that your seasoning may not taste quite as fresh as you’d like. Your steak will still taste amazing, though. It’s really up to you.
Montreal Steak seasoning is typically meant to be a coarse seasoning, not fine. However, if you desire to make it a fine seasoning you can absolutely grind all the spices together when you grind the peppercorns. The flavors will still remain the same.
Montreal Steak Seasoning: Tips & Tricks
Here’s a few extra tricks to make your seasoning just a little more special.
- Yield: Recipe makes roughly 1 cup.
- Strong Smell: Beware that once you toast and blend the peppercorns it’s going to give an intense smell of pepper. Try to keep your face away from the blender when you initially open the lid. Trust me, you’ll be sneezing for a minute straight!
- Label & Storage: I find that I like to store my seasoning in a glass jar. I also use paper washi tape to write on using a permanent marker, and stick on the mason jar. It is a removable tape that won’t be forever stuck on your jar making it ideal for spice mixes that are store in glass jars.
- Additions: There’s no one true Montreal steak seasoning recipe. Everyone puts their own twist on it, it seems! If you’re looking for inspiration, try adding…
- Cayenne: For a true spicy kick.
- Rosemary: To flavor, if you’re a fan of the herb.
- Other meats: Chicken and pork also taste fantastic doused in Montreal steak seasoning. It’s really versatile!
- Other dishes: Try this seasoning on vegetables of any kind and you’ll thank me. Breakfast foods like hash browns also take on a whole new dimension with Montreal steak seasoning. So, so good.
If you liked this steak seasoning, you’ll love my other recipes!
I use this steak seasoning in a lot of recipes here on the blog, like:
- Garlic Steak With Mushrooms and Onion-Roasted Potatoes
- Instant Pot Vegetable Beef Soup
- Skillet Salisbury Steak with Onion Gravy
- Instant Pot Pot Roast
Looking instead for other seasonings? Try these wonderful recipes:
- Homemade Cajun Seasoning
- Fajita Seasoning
- Citrus-Herb Seasoning Salt
- Homemade Blackening Seasoning Recipe
If you make this Montreal Steak Seasoning Recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Homemade Montreal Steak Seasoning
Equipment
- Stove Top
- Blender
Ingredients
- 2 tablespoon Whole Peppercorns crushed
- 1 teaspoon Mustard Seeds
- 2 tablespoon Kosher Salt
- 2 tablespoon Dried Onion Flakes
- 2 tablespoon Freeze Dried Garlic
- 1 tablespoon Ground Coriander
- 1 tablespoon Paprika
- 1 tablespoon Dried Dill
- 2 teaspoon Red Pepper Flakes
Instructions
- Place whole peppercorns in a small saute pan. Heat on medium-high heat for 2-3 minutes until toasted but not burnt. You'll start to smell the pepper. Mix often to prevent burning.
- Pour warm peppercorns into a high powered blender and blend for 5-10 seconds until broken apart.
- Combine the peppercorns with all the other seasonings listed above. Mix well in a bowl. Then pour into a mason jar. Label the jar, and store in a dark dry place for up to 3 months. Use as directed in recipes or pat onto steaks before grilling.
Notes
- Yield: Recipe makes roughly 1 cup.
- Strong Smell: Beware that once you toast and blend the peppercorns it’s going to give an intense smell of pepper. Try to keep your face away from the blender when you initially open the lid. Trust me, you’ll be sneezing for a minute straight!
- Label & Storage: I find that I like to store my seasoning in a glass jar. I also use paper washi tape to write on using a permanent marker, and stick on the mason jar. It is a removable tape that won’t be forever stuck on your jar making it ideal for spice mixes that are store in glass jars.
- Allergies – This seasoning mix is gluten and dairy free!
- Additions: There’s no one true Montreal steak seasoning recipe. Everyone puts their own twist on it, it seems! If you’re looking for inspiration, try adding…
- Cayenne: For a true spicy kick.
- Rosemary: To flavor, if you’re a fan of the herb.
- Other meats: Chicken and pork also taste fantastic doused in Montreal steak seasoning. It’s really versatile!
- Other dishes: Try this seasoning on vegetables of any kind and you’ll thank me. Breakfast foods like hash browns also take on a whole new dimension with Montreal steak seasoning. So, so good.
Nutrition
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Alethea Crossman
Do the mustard seeds need to be ground as well? What about grinding all of it?
Katie
Hi Alethea, Montreal Steak seasoning is typically meant to be a coarse seasoning, not fine. However, if you desire to make it a fine seasoning you can absolutely grind all the spices together when you grind the peppercorns. The flavors will still remain the same. With that being said, I do not grind the mustard seeds, but you could absolutely grind them if you would like. Hope that helps!
David
I love Montreal Steak seasoning. For a unique combo, sprinkle it on a salmon filet before bbq or broiling. Or mix it with some coffee grounds for a dry rub on a steak for about an hour
Katie
Hi David, Oh I love that idea to try on salmon and to add coffee grounds for a dry rub for steak! I will try both ways next time I make salmon and steak!