Montreal steak seasoning takes your steak up a notch with amazing flavor from black pepper, garlic, onion, and herbs. Or try the lighter version for chicken!
We’re always taking steps toward better health, and saving money at the same time, and one of those steps is making our own spice blends.
My favorites include Homemade Italian Seasoning and Homemade Taco Seasoning, and today, we’re featuring a spice blend designed especially for meat: the most amazing steak seasoning.
MONTREAL SEASONING: THE BEST BEEF STEAK SEASONING
This steak seasoning is a great copycat of Montreal steak seasoning to use on pretty much anything, from your favorite steaks to fresh veggies! We love it because it’s:
- So flavorful! Homemade steak seasoning adds a great zesty flavor to so many different foods that few other blends can replicate.
- Versatile. We put this savory spice blend on steaks (of course), but we also sprinkle it on potatoes, asparagus, broccoli, carrots…pretty much any vegetable we can get our hands on. It’s great mixed into burgers too!
- No unnecessary ingredients. I’m REALLY not a fan of MSG, and this homemade seasoning recipe is free of all flavor enhancers and artificial preservatives, yet it tastes just like the real thing!
- Frugal. You likely already have most of the herbs and spices in your kitchen.
MONTREAL STEAK SEASONING RECIPE INGREDIENTS
Ready to make your own steak seasoning blend? Here’s what you’ll need! If you have larger-texture spices, I suggest using those. The coarse texture is what you want to get a mouthwatering crust and epic flavor!
- Coarse Salt. Kosher salt or this colima sea salt works perfectly!
- Cracked Pepper. You can also use whole black peppercorns and crush those up to get nice big chunks.
- Onion Flakes. Onion powder works if that’s all you have on hand, but the bigger pieces of the spices are what typical Montreal seasoning has.
- Red Pepper Flakes. These add a bit of a kick without being overly spicy.
- Thyme. Dried thyme adds an earthy flavor with hints of lemon and pepper.
- Rosemary. Rosemary is also earthy with notes of pine, citrus, and pepper.
- Coriander Seed. This spice is often used interchangeably with cilantro, but we’re using the seeds in this recipe to impart a spicy citrus taste that complements the pungent garlic and onion.
- Dried Dill. Dill is one of the easiest spices to grow and dry yourself. Its bright, fresh flavor gives a nice contrast to some of the earthier herbs.
- Garlic Flakes. Like the onion, you can substitute garlic powder if that’s what you have, but minced garlic flakes are my preference.
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)
HOMEMADE STEAK SEASONING INSTRUCTIONS
Step 1. Combine ingredients in a glass jar (like a small mason jar) or an airtight container.
Step 2. Shake well to combine.
HOMEMADE MONTREAL STEAK SEASONING TIPS
- Big spices. If you want flavor you can see, be sure to use cracked black pepper, garlic flakes, and onion flakes. Of course, you can substitute garlic powder, onion powder, and ground pepper and still get a delicious seasoning. But if you really want to mimic the real thing, bigger pieces of spice are what you need!
- If using whole spices, process them in a blender, food processor, spice grinder, or mortar and pestle so that they’re still large but not whole.
- If you need a lower-sodium steak seasoning, use half the amount of salt. There’s still plenty of savory flavor here!Notes on Ingredients
HOW TO USE BEEF STEAK SEASONING RECIPES
You can use beef steak seasoning recipes as dry rubs or flavorful marinades for your steaks or hamburgers! Use one your favorite cuts of meat for grill-worthy flavor.
MONTREAL STEAK RUB
Turn any grilling seasoning into a rub by adding just a hint of liquid. The most common ingredient is brown sugar, which is naturally moist from the molasses. Plus, the sugar caramelizes as it cooks, creating a crust on the meat.
You don’t have to use sugar, though – a Tablespoon of olive oil will work too.
The key to seasoning with a rub is to:
- Lay it on thick: Season the steak generously with the rub and massage it into the meat.
- Let it sit: Place in a baking dish or plastic bag and let it rest for several hours for meat that will be packed with flavor.
AMAZING STEAK SEASONING MARINADE
- Adding ⅓ – ½ cup of oil and a bit of vinegar turns any seasoning mix into a marinade. (Find my marinade formula here.)
- Mix up the oils and vinegar flavors to find your own favorite combinations for meat, poultry, pork, and seafood. I like this marinade bottle because it has measurements right on the bottle!
- Like rubs, the key to marinades is time. Be sure to let the meat marinate for at least one hour (the longer, the better).
Once your beef is seasoned, you’re ready to cook your steak on the grill or in a cast iron skillet in the oven!
MONTREAL CHICKEN SEASONING RECIPE VARIATION
Homemade steak seasoning and Montreal chicken seasoning have many similar seasonings, but we’re making a few simple swaps for a slightly lighter flavor that’s perfect for poultry.
- Add parsley and paprika
- Increase the amount of garlic
- Remove rosemary and dill
See the recipe card below for the specific amounts for both Montreal seasoning blends.
SEASONINGS FOR FLAVOR
Using this awesome steak seasoning is a great way to add a lot of flavor without adding a ton of fat or calories to the dish, like you might if you added butter or sauce.
Montreal steak seasoning (or chicken seasoning) is also a great option for meal prepping your protein for the week. This unique blend of flavors goes well with a variety of dishes, so you can mix and match your proteins and sides to help you hit your nutrition goals.
And when you make this homemade steak seasoning, you can feel good about adding flavor without adding junky ingredients!
P.S.…One of the core principles of my course Grocery Budget Bootcamp is making food from scratch when it makes sense. Homemade Montreal steak seasoning fits the criteria!
MONTREAL STEAK SEASONING FAQS
What flavor is Montreal steak seasoning?
The flavor of Montreal seasoning (also called Canadian steak seasoning) is a perfect balance and robust blend of garlic, ground pepper, and other spices that create a delicious, savory flavor! You have to try it!
Can you put Montreal seasoning on chicken?
Despite the incredible versatility of steak seasoning, there’s one thing I don’t use Montreal seasoning on, and that’s chicken.
Steaks are heavy and thick and can withstand the dark, robust flavor that steak seasoning is known for. But it’s just too much for chicken, in my opinion. Chicken is lighter in nature, so it needs a lighter spice to complement it. That’s why I switched out a few of the spices for Montreal chicken seasoning.
What is ‘natural flavor’ in Montreal steak seasoning?
The term ‘natural flavor’ is often another word for MSG. When I read the labels of store-bought items and see ‘natural flavor,’ I always put them down.
Can I freeze steak seasoning?
If you often find yourself short on time, make a batch of homemade steak seasoning and keep it in the pantry. When you get home from shopping, separate out your meat. Add a couple of tablespoons of steak seasoning, a generous pour of oil, and a splash of vinegar, and seal it up for the freezer. When you pull the meat out to thaw, it’ll marinate at the same time!
How long will this homemade steak seasoning last?
This seasoning mix lasts six months to a year if stored in an airtight jar or container.
MORE RECIPES FOR HOMEMADE SEASONINGS
- Fajita Seasoning
- Poultry Seasoning
- Seasoning Salt
- Cajun Seasoning
- Ranch Dressing Mix
- Homemade Chili Seasoning
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Montreal Steak Seasoning
Montreal steak seasoning takes your steak up a notch with amazing flavor from black pepper, garlic, onion, and herbs. Or try the lighter version for chicken!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 Tbsp 1x
- Category: Sauces & Condiments
- Method: Bowl
- Cuisine: American
Ingredients
For Steak Seasoning:
- 4 tsp coarse salt (24g)
- 1 Tbsp cracked pepper (6g)
- 1 Tbsp onion flakes (5g)
- ½ Tbsp crushed red pepper
- ½ Tbsp thyme
- ½ Tbsp rosemary
- ½ Tbsp coriander seed
- ½ Tbsp dill
- 1 tsp garlic flakes
For Chicken Seasoning:
- 4 tsp coarse salt
- 4 tsp garlic flakes
- 3 tsp onion flakes
- 2 tsp cracked pepper
- 2 tsp parsley
- 2 tsp crushed red pepper
- 1 tsp coriander seeds
- 1 tsp paprika
- 1 tsp thyme
Instructions
- Combine ingredients in a glass jar and shake well to combine. If seasonings are whole, process in a blender or food processor so that they’re still large, but not whole.
Notes
- The nutrition facts are based on the steak seasoning.
- The key to seasoning with a rub is to lay it on thick and let it sit for several hours in a plastic bag. Do both and your meat will be packed with flavor!
- This seasoning mix lasts six months to a year if stored in an airtight jar or container.
Thank you so much for this recipe. I’m going to try to make both of the steak version and the chicken version. But I do have a comment about MSG: MSG is not a bad thing. It occurs naturally and adding a bit to food is not a bad thing. A lot of people claim they are allergic to it was sensitive to it but they eat potato chips and that kind of thing that has lots of imaginary with no problem at all.
What is MSG? Is it bad for you? https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196
I’m just curious if there are different types of Montreal seasoning because I have looked up several online, and the ones in my cupboard and they all say NO MSG. I’m still going to try this recipe….thank you.
Perhaps… but MSG is also called by many other names: http://www.truthinlabeling.org/hiddensources.html
Did you know that Coriander and Cilantro are the same plant? Coriander is the seed & Cilantro is the leaf! 🙂 Pretty neat. I’ll def be using this recipe seasoning!
This is really odd to me. I use Coriander a lot, but Cilantro tastes like ivory soap to me. TY for this interesting information!
Can’t wait to try those. They all look great. I hate buying MSG too.
Thanks Christine!
Hello – Where do you purchase the individual spices from or do you grow some of them? Thank you 🙂
Hi B! I’m on the hunt for a reliable, quality spice source, but the budget is guiding me to the dollar store at the moment. 🙂 Rosemary grows wild around here so we dry our own. I also dehydrated hot peppers last year for homemade crushed red pepper. If you’re looking online, Mountain Rose Herbs is a good choice: https://dontwastethecrumbs.com/MRHSpices
My husband has been diagnosed with kidney problems. Therefore, salt is not allowed, and the salt substitutions are loaded with potassium, another thing he cannot have. Is there any other spice I can use in place of the salt to enhance the flavor? I tried Mrs. Dash and, while it’s good, it’s expensive, and probably has MSG in it, too. Thanks for all your help. Pat
I don’t know of a substitute Pat, but I wonder if this blend (minus the salt) would provide enough flavor so that your meals aren’t so lacking in flavor? Maybe just adding more seasons in general would help?
Patricia, have you heard of Penzeys? We found this spice store and it’s AMAZING. With the exception of their bullion pastes, everything is free of dyes, MSG, and artificial ingredients. They have salt free versions of most of their spice mixes. The spices are fresher than you find in the grocery. The prices are wonderful, the selection is wonderful, and they have online ordering. They also have items that they just give away regularly. I don’t work for the place, but it is honestly one of my favorite stores to walk into. They are now my only go to for spices. And I have over 50 in my pantry right now. They should have everything you need to make this recipe and a whole lot more.
Make the spice without the salt and when you get ready to use it also squeeze fresh lemon juice on it.
Where did you find the little re-sealable jars? I want to make some and save it.
These will work, Merlin: https://amzn.to/3aQc3sX
I have long been looking for a recipe for these blends! Thank you so much for posting! I pledge to make my own Montreal seasoning’s this summer!
Enjoy Laura!!