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.
- 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.
Serving: 1tbsp | Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 878mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg