Montreal steak seasoning is one of the most versatile spice mixes I use for all kinds of recipes. It’s got the perfect balance of salty, smoky, earthy, and spicy; more often than not, it’s all you need for seasoning!
Just one batch of this Montreal spice seasoning makes approximately 1/4 cup that lasts up to 6 months! It’s great for steak, chicken, fish, and veggies, and because it’s made with fresh spices and no hidden preservatives or sneaky gluten, it tastes much better than a store-bought jar!
But who needs to buy a store-bought mix, when you can learn to make Montreal steak spice right at home with a handful of spices you may already have on hand. If not, it’s still more cost-effective to pick up the individual spices to make your own blend because you won’t ever run out of reasons to use it!
I’ve used it in everything from shepherd’s pie with ground beef with ground beef and meatloaf to crockpot roast beef and slow cooker beef and cheddar sandwiches, just to name a few.
I love being able to adjust the ratio of spices or saltiness to my tastes, and I know there are never any hidden preservatives when I make it myself!
Homemade Montreal Steak Spice
Why you’ll love this recipe
- The ways to use it are limitless. A spice jar also makes a great gift!
- Easy to make ahead so it’s ready when you need it.
- It’s so flavorful and all you ever need!
- When you buy individual spices in bulk, you can always make more when you need it.
Helpful Tools
- Mortar and pestle or spice grinder
- Mixing bowl
- Spice jar or airtight container
Montreal Steak Seasoning Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Peppercorns
- Coriander seeds
- Dill seeds or dried dill
- Mustard seeds
- Coarse salt
- Smoked paprika or regular paprika
- Minced dried garlic or garlic powder
- Onion powder
- Red pepper flakes
- Dried orange peel
How to make Montreal Steak Seasoning
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Add the peppercorns, coriander seeds, dill seeds, and mustard seeds to a mortar and pestle or a spice grinder and grind until the seeds are broken. [after trying both, I preferred a spice grinder over the mortar & pestle for this blend]
- Step Two: Sprinkle in remaining ingredients and mix until combined.
- Step Three: Transfer the spice mix to an airtight container. I like keep and reuse glass spice jars for this very reason.
- Store it in an airtight container for up to 6 months.
- I found it easiest to use a spice grinder for this blend because of the whole peppercorns and seeds.
- This batch makes about 1/4 cup. Use 1 teaspoon for every 1 pound of meat you’re seasoning.
- Despite the name, it’s a great seasoning for chicken, vegetables, and fish too.
- Check expiry dates on any individually packaged spices before using it in the blend.
- For the best flavor, use fresh spices.
Need more homemade seasoning recipes? Try these:
Click here to view my entire collection of seasoning recipes.
Montreal Steak Seasoning
Ingredients
- 1 Tablespoon whole peppercorns
- ½ Tablespoon coriander seeds
- ½ Tablespoon dill seeds or dried dill
- 1 teaspoon mustard seeds
- 1 Tablespoon coarse salt
- 1 Tablespoon smoked paprika
- 1 Tablespoon minced dried garlic or garlic powder
- ½ Tablespoon onion powder
- ½ Tablespoon red pepper flakes
- 1 teaspoon dried orange peel
Instructions
- Add the peppercorns, coriander seeds, dill seeds, and mustard seeds to a mortar and pestle or a spice grinder and grind until the seeds are broken.1 Tablespoon whole peppercorns, ½ Tablespoon coriander seeds, ½ Tablespoon dill seeds, 1 teaspoon mustard seeds
- Add in the remaining ingredients and mix until combined.1 Tablespoon coarse salt, 1 Tablespoon smoked paprika, 1 Tablespoon minced dried garlic, ½ Tablespoon onion powder, ½ Tablespoon red pepper flakes, 1 teaspoon dried orange peel
- Store in an airtight container.
Notes
- Makes about ¼ cup of seasoning.
- Use 1 teaspoon per pound of meat.
- Store in an airtight container for up to 6 months.
- A spice grinder works best for blending whole peppercorns and seeds.
- Great on chicken, vegetables, and fish—not just meat!
- Check spice expiry dates before mixing.
- For boldest flavor, use fresh spices.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
