This homemade Montreal Steak Seasoning recipe is just what you need when cooking a steak, whether you are cooking it on the grill or not! You absolutely need to season your steak properly or any meat you are cooking. Seasoning helps to get the most flavor out of what you are making.
Looking for some other fantastic homemade recipe ideas? Why not check out this great homemade Teriyaki Sauce; it is so easy and tastes amazing! If you love BBQ sauce but not the prices at the market, you should be making your own Kansas City BBQ Sauce!
This steak seasoning is actually very easy to prepare. Once you have made your own, you will never go back to store-bought seasoning again.
This seasoning is so easy to prepare; in fact, you likely have all the ingredients in your kitchen spice drawer right now.
WHAT is Montreal Steak Seasoning Made of?
Most of the ingredients I like to use have not been ground up yet. I think the spices are fresher tasting. Plus, it gives you the opportunity to grind the ingredients as fine or as coarse as you like.
- Whole black peppercorns
- Kosher salt
- Granulated garlic
- Dried minced onion
- Ground coriander (or whole coriander seed)
- Dill seed
- Mustard seed
- Red pepper flakes
How to make Montreal Steak Seasoning
I like to use a mortar and pestle to grind my spices, it takes a little bit longer, and you have to use a bit of “elbow grease”, but it is easier to control how fine you grind your spices. If you are in a hurry or don’t have a mortar and pestle, you can use a small coffee bean grinder. Make sure you use short pulses so as to not grind your spices too fine.
Start by grinding the whole black peppercorns. Once you have them coarsely ground, pour them into an airtight container. Do the same with the dill seed and the mustard seed and add them to the ground black peppercorns.
Next, grind the dried minced onion whole, coriander seeds (if using), and red pepper flakes. Put the remainder of the spices in the container with all the ground spices.
A word of caution when you are grinding the red pepper flakes. Be careful not to breathe in the dust. And if you are using an electric grinder, be very careful opening the lid; the fine powder is nasty to breathe in or get in your eyes!
Mixing the Spices
Now that you have all your spices ground up, all you do is mix them together, and voila, you have your very own homemade Montreal steak seasoning.
When should I apply Montreal Steak Seasoning?
You want to apply your Montreal steak seasoning just before you cook your meat. It doesn’t matter if you are cooking beef, pork, ribs, chicken, roasts, or burgers, the same applies. If you put your seasoning on too early, the sodium will draw out the moisture from the meat, making it dry.
It is best to take your protein out of the fridge about a 1/2 hour before you cook it. Allow it to come to room temperature, then season the meat just before cooking. If you like, you can rub a little olive oil on your meat before applying the seasoning
Don’t be afraid to use quite a bit of the spice blend on your meat. Sprinkle it liberally, covering all sides of the meat before you cook it.
Once you taste your own Montreal Steak seasoning, you are going to want to use it on everything you cook, grill or smoke! Best of all, it will keep in an airtight container in your cupboard for up to 2 months.
Pin it HERE!!
Pin it HERE!!
- 2 Tbsp paprika
- 2 Tbsp whole black peppercorns (crushed)
- 2 Tbsp Kosher salt
- 2 Tbsp granulated garlic
- 1 Tbsp dried minced onion (crushed)
- 1 Tbsp ground coriander (or whole coriander, crushed)
- 1 Tbsp dill seed (crushed)
- 1 Tbsp mustard seed (crushed)
- 1 tsp red pepper flakes (crushed)
- Using a mortar and pestle or a small coffee bean grinder, separately grind the black peppercorns, dried minced onion, dill seed, mustard seed, and red pepper flakes.
- Place all the ground ingredients, along with the remaining spices, into a small airtight container.
- Place the lid on the container and shake well to mix all the ingredients.
You want your crushed spices all about the same texture; they should be roughly crushed. Do not grind them into a powder.
You can use a mortar and pestle to crush all the spices or use a small hand-held coffee bean grinder; it is quick and works amazingly well.
The seasoning will last for a couple of months in your pantry in an airtight container.
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1Easylife 18/8 Stainless Steel Measuring Spoons, Set of 6 for Measuring Dry and Liquid Ingredients
Gorilla Grip Heavy Duty, Unpolished Granite Mortar and Pestle Set, Holds 2 Cups, Stone Grinder Bowl for Guacamole, Salsa, Herb Crusher, Grind and Crush Spices and Nuts to Release Flavor, Gray
Hamilton Beach Fresh Grind Electric Coffee Grinder for Beans, Spices and More, Stainless Steel Blades, Removable Chamber, Makes up to 12 Cups, Black
Amount Per Serving: Calories: 5Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 210mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.