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 this famous seasoning–of course, last time we grilled burgers, I realized too late that 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 might never buy it from the store again!
- Easy to make and store – Just mix and add to an airtight container. It’s ready to use whenever you need a flavor boost.
- No additives or fillers – Unlike store-bought versions, this blend is made with pure spices and no preservatives.
- Budget-friendly – Making your own spice mix is cost-effective and uses ingredients you probably already have in your pantry.
- Customizable heat and salt – You can adjust the salt and heat level to suit your tastes and dietary needs.
- Once you start using it, you’ll want to sprinkle it on just about everything!
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!
Copycat Montreal Steak Seasoning
Inspired by the classic blend used by steakhouses, this homemade seasoning mix is packed with punchy peppercorns, garlic, dill, and a touch of heat from red pepper flakes. It’s perfect for grilling, pan-searing, or even sprinkling over roasted veggies.
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Servings: 1 /2 cup
Calories: 179kcal
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.
Nutrition
Calories: 179kcal | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 7125mg | Potassium: 825mg | Fiber: 15g | Sugar: 2g | Vitamin A: 5935IU | Vitamin C: 4mg | Calcium: 307mg | Iron: 7mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
So Many Ways to Season
- Steak and burgers: I like to press it onto steaks or mix it into ground beef when I’m making burgers for ultimate flavor.
- Chicken: Sprinkle it on breasts, thighs, or wings for a zesty kick.
- Pork – Rub it onto pork chops, tenderloin, or ribs.
- Roasted vegetables – Toss with olive oil and your favorite veggies–think potatoes (especially fries!), carrots, or cauliflower. The possibilities are endless!
- Tofu or tempeh – Season plant-based proteins for a satisfying meatless meal with plenty of flavor.
- Eggs and breakfast hash – A pinch of this seasoning can liven up scrambled eggs or breakfast potatoes. Be sure to check out how I use it to make my Three Ingredient Hashbrowns.
- Soups and stews – Stir a bit into your favorite soups to deepen the flavor without adding extra salt.
Recipe Tips
- 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. A coffee grinder works too!
- Double or triple the batch – This seasoning stores well, so make a larger batch to keep on hand.
- For extra flavor, try lightly toasting the peppercorns, coriander, mustard seeds, and dill seed in a dry skillet before grinding.
- Label your container – It’s a no-brainer, but something I often forget to do.
Storage Tips
- Use an airtight container: A glass jar or spice container with a tight-fitting lid works well to protect the spice mix from moisture and air.
- Keep it cool and dark: Store the container in a cool, dark place, away from heat and sunlight.
- Avoid storing near the stove – Heat and steam from cooking can shorten the shelf life of spices.
- Use within 6 months – For the best flavor, use the seasoning within 4–6 months, though it may last longer if stored properly.
- Shake before using: Some settling may occur, so just give the container a shake to redistribute the spices evenly.
Variations & Fun Twists
- Smoky Version: Add 1 teaspoon of smoked paprika for a deep, smoky flavor that is perfect for grilling.
- Sweet & Spicy: Add 1 teaspoon of brown sugar to balance the heat—especially great for pork or ribs.
- Herb Blend : Add in 1–2 teaspoons of dried thyme, rosemary, or basil for mix that works especially well on chicken or vegetables.
- Low-Sodium: Cut the salt in half or even eliminate it entirely if needed
15 comments
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!