This bold seasoning blend transforms ordinary meats into restaurant-quality dishes with its robust, savory profile. I developed this mix to capture the essence of Montreal’s famous steak seasoning, perfect for grilling enthusiasts and home cooks alike.
With just a few pantry staples, you can create a versatile dry rub that elevates steaks, burgers, and even vegetables. The combination of coarse salt, black pepper, garlic, and coriander delivers a complex flavor that’s both aromatic and deeply satisfying.
Use it as a dry rub before grilling, or mix it into marinades for an extra layer of taste. This blend keeps well in an airtight container, ensuring you always have a flavor boost on hand.
Whether you’re seasoning a ribeye or adding depth to roasted potatoes, this mix delivers consistent, restaurant-quality results every time.
Ingredients for Mccormick Montreal Steak Seasoning
Eight bold spices create that signature Montreal flavor you know and love.
| Ingredient | Amount | Notes |
|---|---|---|
| Coarse Kosher Salt 🧂 | 2 tbsp | Diamond Crystal preferred for texture |
| Coarsely Ground Black Pepper 🌶️ | 2 tbsp | Freshly cracked for best aroma |
| Granulated Garlic 🧄 | 1 tbsp | Not garlic powder for proper texture |
| Granulated Onion 🧅 | 1 tbsp | Adds subtle sweetness and depth |
| Coriander Seeds 🌿 | 1 tbsp | Crushed for robust flavor |
| Dried Dill Weed 🍃 | 1 tsp | Optional but traditional addition |
| Red Pepper Flakes 🔥 | ½ tsp | Adjust for heat preference |
| Mustard Seeds 🌿 | ½ tsp | Yellow or brown varieties work |
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The salt is the backbone here. Diamond Crystal kosher salt gives the right coarse texture—Morton’s is finer and won’t match the classic blend. Most grocery stores carry both, but Costco has great prices on bulk kosher salt. For the coriander, whole seeds crushed just before mixing pack more punch than pre-ground (worth the extra minute).
No whole coriander seeds? Ground coriander at half the amount works, but the flavor won’t be as bright. Swap granulated garlic for garlic powder in a pinch (use one-third less). Missing dill? Skip it—it’s subtle. Want more heat? Bump the red pepper flakes to 1 tsp. The mustard seeds add depth, but ground mustard at one-fourth the amount is fine too.
Air-tight container, dark cabinet, done. Stays potent for about 1 year. I make a double batch—one for me, one for grilling-loving friends. Keeps its punch way longer than those sad little store packets.
Why You’ll Love This Recipe
- Five-Minute Mix: I just dump these five spices in a bowl, give it a stir, and boom—homemade Montreal steak seasoning ready to go.
- Flavor Bomb: That punch of garlic, onion, and coriander with the salt and pepper hits every note—savory, earthy, and bold all at once.
- Grill to Table: I sprinkle this on steaks, burgers, even roasted veggies, and it works every time for weeknight dinners or weekend BBQs.
- Pantry Staple: Honestly, it costs pennies to make a big batch, and it lasts for months, so I never run out when I need that quick flavor boost.
Step-by-Step Instructions for Montreal Steak Seasoning
This bold blend comes together in minutes—perfect for elevating steaks, burgers, and more.
Step 1: Crush the Coriander and Mustard Seeds
Place the 1 tbsp Coriander Seeds and 0.5 tsp Mustard Seeds in a spice grinder or mortar and pestle. Pulse or grind until the seeds are coarsely crushed but not pulverized into a fine powder. You want to release their aromatic oils without turning them into dust.
This step is crucial for maximizing flavor. Whole coriander seeds have a muted, citrusy warmth that blooms when crushed, while the mustard seeds add a subtle earthy sharpness that defines this blend. If you don’t have a grinder, use the flat side of a chef’s knife to gently crush them on a cutting board.
Step 2: Combine the Dry Ingredients
In a medium bowl, add the crushed 1 tbsp Coriander Seeds and 0.5 tsp Mustard Seeds along with the 2 tbsp Coarse Kosher Salt, 2 tbsp Coarsely Ground Black Pepper, 1 tbsp Granulated Garlic, and 1 tbsp Granulated Onion. Stir with a whisk or fork to evenly distribute the ingredients.
The coarse texture of the kosher salt and black pepper ensures this seasoning clings to meat beautifully, creating a crisp, flavorful crust. Granulated garlic and onion dissolve slightly when exposed to moisture, infusing every bite with savory depth.
Step 3: Add the Finishing Touches
Sprinkle in the 1 tsp Dried Dill Weed and 0.5 tsp Red Pepper Flakes. These ingredients add complexity—the dill weed contributes a subtle, grassy brightness, while the red pepper flakes provide a gentle heat that lingers.
Fold everything together gently but thoroughly, ensuring the smaller quantities of dill and red pepper flakes are evenly dispersed. Taste a pinch of the mixture and adjust if needed, though this ratio is designed to balance boldness with approachability.
Step 4: Store for Maximum Freshness
Transfer the seasoning to an airtight container, such as a glass jar with a tight-fitting lid. Store in a cool, dark place like your pantry, where it will keep for up to 6 months. The flavors will meld and intensify over the first few days, so resist the urge to use it immediately if possible.
For longer storage, keep it in the freezer, where it can last up to 1 year without losing potency. Always use a dry spoon to scoop out the seasoning to prevent moisture from causing clumping or spoilage.
Pro Tips For Making Mccormick Montreal Steak Seasoning
- Toast the Coriander: Lightly dry-toast the coriander seeds in a pan for 30-45 seconds until fragrant before grinding. I learned this the hard way—raw coriander can taste soapy, but toasting brings out the warm, citrusy notes that define Montreal seasoning.
- Measure by Volume: Use 1 tablespoon coarse kosher salt, 1 tablespoon black pepper, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, and 1 tablespoon crushed coriander. Sounds weird, but it works: eye-balling this throws off the balance every time.
- Grind Just Before Mixing: Grind the coriander seeds fresh and mix all ingredients immediately. After burning three batches of pre-ground seasoning, I finally figured out it loses its punch fast once exposed to air.
- Store in Airtight Glass: Keep your finished seasoning in a clean, airtight glass jar away from light. My grandmother swore by this, and she was right: plastic picks up odors and degrades the flavor over time.
Creative Variations of These Flavors
Smoky Chipotle Twist
Add 1 tsp smoked paprika and ½ tsp ground chipotle for depth. This variation brings a rich, smoky heat that pairs wonderfully with grilled meats. I love this blend on thick-cut pork chops or as a dry rub for ribs. 🔥
Lemon Pepper Fusion
Mix in 1 tbsp lemon zest and ½ tsp citric acid for a bright, zesty kick. The citrusy notes complement chicken and fish beautifully, while keeping the blend versatile for other dishes.
Herb-Forward Blend
For a fresher profile, add 1 tbsp dried rosemary and 1 tsp dried thyme. This works especially well with lamb or roasted vegetables. The herbs add an aromatic complexity without overpowering the classic base.
Spicy Cajun Kick
Incorporate 1 tsp cayenne pepper and ½ tsp dried oregano for a Cajun-inspired version. This variation is fantastic on shrimp, chicken wings, or even roasted cauliflower. It adds a bold, fiery punch.
Mild Garlic-Herb
Reduce the black pepper to 1 tbsp and add 1 tbsp dried parsley. This milder version is perfect for those who prefer a gentler seasoning, ideal for everyday use on everything from eggs to roasted potatoes.
Umami Boost
For extra depth, stir in 1 tsp onion powder and ½ tsp mushroom powder. This enhances the savory notes, making it perfect for steaks, burgers, or even sprinkling over popcorn. ✨
Nutrition Facts
Frequently Asked Questions
Can I use fine sea salt instead of coarse kosher?
Yes, but reduce the amount by half since fine salt is denser. 1 tbsp fine sea salt replaces 2 tbsp coarse kosher. The texture will be less crunchy but still flavorful.
How long should I let the seasoning sit before using?
For best results, wait 24-48 hours to let flavors meld. If you’re in a hurry, even 30 minutes helps. The difference is noticeable!
Can I use this on vegetables or just meat?
It works wonderfully on both! Try it on roasted potatoes, grilled asparagus, or cauliflower. The bold flavors complement hearty veggies perfectly.
What’s the best way to apply it to steak?
Pat steak dry, then rub with 1 tsp oil per pound. Coat both sides generously with seasoning. Press gently so it adheres.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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