Give your favorite steak tons of flavor with this easy recipe for Homemade Montreal Steak Seasoning. It can be mixed up in just a few minutes and is as flavorful as the original. You can use as much or as little as you need and store the rest in your pantry to use again whenever you need it.
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My mom used to swear by Montreal Steak Seasoning when I was growing up.
These days, my husband prepares most of the steak we eat. He usually buys premade steak seasonings or uses one that sometimes comes with the steaks he orders.
The main reason I prefer to make our own spice blends is because a lot of store-bought mixes have added ingredients that really aren’t necessary. Original Montreal Steak Seasoning isn’t too bad, but it does include sunflower oil and “natural flavors.”
By making this copycat recipe, you will have a very tasty steak seasoning that you can feel good about eating.
Why This Recipe Works
Homemade spice mixes are very easy to make. It’s as simple as measuring out individual herbs and spices and mixing them together. If you want a finer mixture, you can use a mortar and pestle or spice grinder.
This is a very flavorful seasoning that is especially perfect for steak. You can also use it on chicken and seafood, if you’d like, and roasted or grilled vegetables and potatoes.
You have full control over how it tastes. Adjust the amount of individual herbs, add other types that aren’t in it, or omit an herb or spice you may not have or care for. For a milder version, reduce or omit the red pepper flakes.
Step-By-Step Instructions
Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 1 tablespoon dried minced garlic
- 1 tablespoon dried minced onion
- 2 teaspoons ground coriander
- 2 teaspoons red pepper flakes
- 1 1/2 teaspoons black pepper
- 1 teaspoon dried dill weed
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
There is no significant prep work for this recipe.
Create!
Add all of the ingredients to a small bowl and mix until well combined.
Chef’s Tip: if a finer seasoning is preferred, you can use a spice grinder, mortar and pestle, or small food processor to blend it to your desired texture.
Present!
Store in a jar with a lid away from direct sunlight.
Use by the earliest expiration date on the individual jars of herbs used.
Tips and Techniques
- Use fresh, dried herbs and spices for the best results.
- If you’d like a less spicier seasoning, you can reduce or omit the red pepper flakes.
- If you don’t have, or don’t like, an ingredient, you can easily adjust this recipe to suite your own tastes.
- Use a spice or coffee grinder, food processor, or mortar and pestle to grind the spices finer, if desired.
- Store in a dry, cool place away from direct sunlight. Use by the earliest expiration date on the individual jars of herbs and spices used.
More Homemade Spice Mix Recipes
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Homemade Montreal Steak Seasoning
Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 1 tablespoon dried minced garlic
- 1 tablespoon dried minced onion
- 2 teaspoons ground coriander
- 2 teaspoons red pepper flakes
- 1 1/2 teaspoons black pepper
- 1 teaspoon dried dill weed
Instructions
- Add all of the ingredients to a small bowl and mix until well combined.2 tablespoons kosher salt, 2 tablespoons smoked paprika, 1 tablespoon dried minced garlic, 1 tablespoon dried minced onion, 2 teaspoons ground coriander, 2 teaspoons red pepper flakes, 1 1/2 teaspoons black pepper, 1 teaspoon dried dill weed
- Store in a jar with a lid away from direct sunlight.
Notes
Tips and Techniques
- Use fresh, dried herbs and spices for the best results.
- If you'd like a less spicier seasoning, you can reduce or omit the red pepper flakes.Â
- If you don’t have, or don’t like, an ingredient, you can easily adjust this recipe to suite your own tastes.
- Use a spice or coffee grinder, food processor, or mortar and pestle to grind the spices finer, if desired.
- Store in a dry, cool place away from direct sunlight. Use by the earliest expiration date on the individual jars of herbs and spices used.
