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Make this copycat Montreal Steak Seasoning with 8 basic spices, then season steak (of course), chicken, pork, and vegetables. Or, mix with oil and soy sauce for a delicious marinade!
Meggan’s notes
I love cracking the code on copycat recipes and this Montreal Steak Seasoning is no different. Anyone can read the ingredient label, but it takes a certain amount of detective work to get the right ratios. As a classically-trained chef, I’m up for the challenge.
If you’re trying to save money on pricey spice blends, this recipe is for you. I’m passing along the formula for homemade Montreal Steak Seasoning that tastes even better than store-bought, and it’s made with easy spices you probably already have!
And feel free to think beyond the steak! This versatile spice blend is perfect on chicken, pork, fish, seafood, potatoes, vegetables, burgers, and more.
Table of Contents
Montreal Steak Seasoning ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Dill: Montreal Steak Seasoning uses dill seed, but you can substitute 1 tablespoon dill weed if desired.
- Onion Powder
- Paprika
- Kosher Salt
- Black Peppercorns
- Garlic Powder
- Red Pepper Flakes
- Coriander
How to make Montreal Seasoning
- In a small bowl, combine paprika, pepper, salt, garlic, onion, coriander, dill, and crushed red pepper. Store in an airtight container.
How to use Montreal Steak Seasoning
Use this homemade spice blend on all your favorite steaks, including:
It’s also delicious on cheeseburgers, smashed potatoes, barbecue chicken, chicken skewers, corn on the cob, chicken wings, roasted broccoli, grilled pork chops, quesadillas, and more. Any beef, chicken, or pork product, or any vegetable, might benefit from this flavor blast.
Should I use a spice grinder?
I HIGHLY recommend using a spice grinder if you want the freshest flavors for your spice blends. They’re not too expensive and make a tremendous difference in your cooking! The KRUPS Fast Touch Electric Grinder is my favorite one because it’s powerful and easy to clean. You can get it at Walmart for $34.96 but I recommend a few others in my best spice grinder roundup!
Recipe tips and variations
- Yield: This recipe makes ¾ cup seasoning (you’ll need an 8-ounce jar to store it).
- Marinade: To make a marinade for 2 pounds of steak, chicken, or pork, whisk together ½ cup olive oil, ¼ cup soy sauce, and 4 teaspoons seasoning. Marinade at room temperature for 30 minutes or in the refrigerator for up to 1 hour. Pat meat dry before cooking.
- Origin: Montreal Steak Seasoning is based on the pickling spices of Eastern European and Jewish cuisine. The spice blend also goes by the names Montreal Steak Spice, Canadian Steak Spice, and Canadian Steak Seasoning.
Storing Montreal Steak Spice
Store this spice blend covered in the pantry for up to 6 months.
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Montreal Steak Seasoning
Equipment
- Spice containers (I love using these baby Ball jars for spice storage!)
Ingredients
- 2 tablespoons paprika
- 2 tablespoons whole black peppercorns crushed
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground coriander
- 1 tablespoon dill seed or dill weed (see note 1)
- 1 tablespoon red chili flakes
Instructions
- In a small bowl, combine paprika, pepper, salt, garlic, onion, coriander, dill, and crushed red pepper. Store in an airtight container.
Notes
- Dill: Montreal Steak Seasoning uses dill seed, but you can substitute 1 tablespoon dill weed if desired.
- Yield: This recipe makes ¾ cup seasoning (you’ll need an 8 ounce jar to store it).
- Storage: Store this spice blend covered in the pantry for up to 6 months.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
So happy to find a recipe that doesnโt include salts. I have been making my own blends for years now due to salt restrictions and this recipe fits the bill to a T. Thanks bunches.
You’re welcome, Lisa! It’s nice to be able to control the amount of salt in spice blends. Take care! – Meggan
I looked for this recipe, since where I live now, it is hard to get. When I lived in Canada, I used the store-bought one also for making Wiener Schnitzel. I used to mix some into the flour used in the first step of breading. Same also when breading other meats. Next step for me will be to recreate it from your instructions, in Vienna, Austria, where I live now. Definitely need a spice grinder, but otherwise, one could also use freshly cracked peppercorns like you said, which may be sufficient.
While I have yet to make it myself, I am sure it will be a success, so top rating!
Thank you for taking the time to write, Otto! I love the idea of using this for Wiener Schnitzel, I’ll have to try it. I hope you love this spice blend! – Meggan
Could you do chili powder for chili flakes ? Thanks
Hi Jen, I don’t see why not. I haven’t tried it myself. I would start with 1 1/2 teaspoon and add more to taste. Some chili powders are quite potent, so I would err on the side of caution to begin with. – Meggan
If I use a spice grinder.. should I use Coriander seeds instead of ground coriander?
Hi Frank, you absolutely can. I hope you love it! – Meggan
Love this recipe. I no longer buy it from the store and it’s MUCH BETTER!! Thank you!!
I’m so glad you love it! Thanks Jessica! -Meggan
Thank you! This is saving me a trip to the grocery store!
You’re welcome, Colleen! I hope you love it! – Meggan
Really nice copy – thanks
This is a great recipe. I love the flavours and easy to make.
I’m so glad you loved it, Cathy! Take care! – Meggan