Make your favorite steak seasoning at home. Perfect for grilling beef, chicken and pork, or for seasoning potatoes and vegetables.
Why You’ll Love This Recipe
I don’t know about you, but I just can’t bear to grill my steaks and burgers without a sprinkling of Montreal Steak Seasoning. But wouldn’t you know, last time we grilled burgers, I realized I was out.
But rather than making a trip to the store, I decided to try and mix up my own version of the classic spice mix at home.
I just made a batch. I have a bottle of the original here, so I did a side by side comparative taste test. I tweaked a little, but for the most part…very similar! I estimate it being about 20% the overall cost to make my own!!! Thank you!
Alycia
It worked perfectly! There are quite a few recipes on the Internet for Montreal Steak Seasoning, so I sort of combined them to suit my tastes.
I do love the coarse texture of the store-bought version, so rather than using all ground spices, I opted for things like peppercorns, mustard seed, and coriander seed.
If you have a mortar and pestle or spice mill, that’s great! If not, you can put your spices in a zip top bag and crush them with a heavy rolling pin, or the edge of a cast iron skillet. That’s what I did, and it worked great.
Now that I know how easy it is to make my favorite steak seasoning at home, I might just keep doing it this way. And this would be a great gift for the grilling aficionado in your life!
And here’s a little secret my brother recently shared with me. This stuff is amazing on hash browns! I don’t know why I never thought of it myself, but trust me, you’ve got to give it a try!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Spices: peppercorns, paprika, coarse salt, dried garlic, dill seed, red pepper flakes, onion powder, coriander seeds, mustard seeds
Copycat Montreal Steak Seasoning
Ingredients
- 2 tablespoons peppercorns
- 1 tablespoon paprika
- 1 tablespoon coarse salt
- 1 tablespoon dried garlic or granulated garlic
- 1 tablespoon dill seed
- 1 tablespoon red pepper flakes
- 1 tablespoon onion powder
- 2 teaspoons coriander seeds
- 2 teaspoons mustard seeds
Instructions
- Combine all spices and grind with a mortar and pestle or spice grinder. Or, place the spices in a zip top bag and crush with a rolling pin or heavy skillet.
- Store in an airtight container at room temperature.
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14 comments
Janna
Always better to make your own. You know what’s in it. That’s the main reason. So much of our food is laden with chemicals so go as natural as you possibly can.
Gladys
You really want to buy the real McCoy when it is on sale for $4.50 for 825 grams! So much cheaper! And a few years ago, when black peppercorns skyrocketed in price and were over $20.00/pound…I switched to cooking everything with Montreal Steak Spice!
Even better… Montreal Chicken is the best for hamburgers! Try it!
You will love it!
Glad,
Toronto, Canada
Irene
I agree, but I want/need less sodium. The 25% is not less enough. But I do love the stuff!
Gwen
This is AWESOME! It is exactly what I was looking for. Thank you 🙂
Danelle
Thanks Gwen!
Melissa H.
Also what kind of paprika? Important detail… 🙂
Alycia Nichols
I just made a batch. I have a bottle of the original here, so I did a side by side comparitave taste test. I tweaked a little, but for the most part…very similar! I estimate it being about 20% the overall cost to make my own!!! Thank you!
Melissa H.
Alycia Nicholas – Curious what you tweaked to get it closer to original? Am making as a present and would love to get as close to an enhanced version as possible!
Danelle
Awesome! You’re welcome. 🙂
Ann
Looks like a great blend! One of the better ones for sure! I know this may sound sacrilegious, especially since I am quite fond of putting together my own spice blends, but I found at Dollar Tree a 7 oz jar of Montreal steak seasoning for a buck! It tasted like it was made at home. So I couldn’t pass it up and whenever I see it in the store, I buy more. They don’t always stock it…it’s more like something they put out during summer for the grilling season. So when I can’t find it anymore, I’ll start making my own again but for now, I’ll use it. I’m doing a sirloin roast this weekend and I am using it as a dry rub. The roast is slathered in it with extra salt, lightly covered with paper towels, and will remain that way in the fridge until Sunday. It was labeled boneless chuck roast and on sale for 2.99/lb. I chose it because it didn’t look like a chuck roast. It had a nice fat cap and some rib bones. So being mislabeled, I got a great deal for 3.5 lbs of sirloin roast for super cheap. Will roast it like prime rib…low and slow to rare perfection! Lol!
MegUnprocessed
Those seasonings sound good!
Lane & Holly at With Two Spoons
I love homemade spice blends! Awesome!
Kristen
I have all these things on hand too–why would I need to buy Monteral Steak Seasoning.
teresa
Looks great. I’ve been looking for a homemade recipe. Thanks for sharing.