Montreal Steak Seasoning Recipe That Slaps: Big Flavor, Zero Fuss, Grill-Master Results

You don’t need a Michelin star to make steak taste elite—you need the right seasoning. This Montreal steak seasoning recipe is bold, punchy, and unapologetically in-your-face, just like a good sear should be. It’s the shortcut to “Whoa, what did you put on this?” without the chemical aftertaste of store-bought blends.

Make a jar once, and you’ll be sprinkling this magic on everything from burgers to veggies. Ready to unlock that steakhouse crust at home?

What Makes This Special

This seasoning nails the big three: crunch, aroma, and heat. Coarse spices form a rugged crust that caramelizes beautifully on high heat.

A balanced combo of garlic, pepper, and coriander brings that signature deli-meets-steakhouse vibe—savory, slightly citrusy, and just enough kick to keep things interesting.

Plus, it’s fully customizable. Want more smoke? Add paprika.

Hate sugar? Skip it. You control the salt, so it works for ribeyes, chicken thighs, and even roasted potatoes.

One jar. Infinite swagger.

Ingredients

2 tablespoons coarse kosher salt (Diamond Crystal preferred; adjust if using Morton)
1 tablespoon coarse black pepper (freshly cracked if possible)
1 tablespoon paprika (sweet or smoked—your call)
2 teaspoons garlic granules (not powder—granules give better texture)
2 teaspoons onion granules
2 teaspoons crushed red pepper flakes
2 teaspoons dried dill weed (classic Montreal note)
1½ teaspoons ground coriander (light citrusy lift)
1 teaspoon mustard seeds (lightly crushed)
1 teaspoon fennel seeds (optional but awesome; lightly crushed)
1 teaspoon brown sugar (optional; helps caramelization without making it sweet)

Step-by-Step Instructions

Crush the seeds. Use a mortar and pestle or the bottom of a pan to gently crack the mustard and fennel seeds. Don’t pulverize—just break them up for aroma and texture.
Measure and mix. Add the cracked seeds to a bowl with salt, pepper, paprika, garlic granules, onion granules, red pepper flakes, dill, coriander, and brown sugar (if using).
Stir until evenly combined.
Taste and tweak. Pinch a bit and taste. Want more heat? Add red pepper flakes.
Need more salt? Go for it. This is your blend.
Jar it up. Transfer to an airtight glass jar.
Label with the date like a pro.
Season your steak. Pat steak dry. Sprinkle 1 to 1½ teaspoons per side for a 1-inch steak. Press it in so the spices hug the meat.
Rest before heat. Let the seasoned steak sit at room temp for 20–30 minutes.
Salt works its magic, and the meat cooks more evenly.
Sear like you mean it. Get your pan or grill ripping hot. Sear 3–5 minutes per side, depending on thickness and desired doneness. Don’t fuss—let the crust form.
Rest again. Give it 5–10 minutes before slicing.
Yes, waiting is hard. Yes, it’s worth it.

Keeping It Fresh

Spices fade. Oxygen and light are the villains.

Store your seasoning in an airtight, opaque container in a cool, dark spot. A pantry beats a countertop any day.

For peak flavor, use within 3–4 months. After that, it’s still fine, just less punchy.

If you live somewhere humid, toss in a little silica gel packet (food-safe) to keep clumping at bay. FYI, refrigeration isn’t needed and can actually introduce moisture.

Nutritional Perks

Low-calorie flavor bomb: Most of the flavor with barely any calories—win.
Antioxidants: Paprika, pepper, and garlic bring compounds that support overall health.
Sodium control: You choose the salt level—great for managing intake versus store blends.
No additives: Zero anti-caking agents, dyes, or mystery “natural flavors.” Just real spices.

What Not to Do

Don’t use table salt. It’s too fine and makes the blend overly salty. Coarse kosher is the move.
Don’t skip drying the steak. Moisture ruins crust.
Pat it dry like you mean it.
Don’t crowd the pan. Overcrowding steams the steak. Give it breathing room or work in batches.
Don’t over-smoke it. A little smoked paprika is great; too much tastes like an ashtray. Balance is key.
Don’t grind everything into dust. The chunky texture is part of the signature Montreal crust.

Mix It Up

Smoky BBQ Twist: Swap half the paprika for smoked paprika and add 1 teaspoon ground cumin.
Coffee Kick: Add 1 teaspoon very finely ground espresso for deeper crust and subtle bitterness.
Herb-Forward: Add 1 teaspoon dried thyme and 1 teaspoon dried oregano for a savory, steakhouse vibe.
Low-Sodium: Cut salt in half and add extra garlic and coriander to maintain flavor punch.
Lemon-Pepper Montreal: Add 1 teaspoon lemon zest (dried) or 1 teaspoon citric acid for a bright finish.
Not Just for Steak: Toss with roasted potatoes, season burger patties, dust over grilled mushrooms, or coat chicken thighs before air frying.
Yes, it slaps on salmon too.

FAQ

Is this the same as store-bought Montreal steak seasoning?

It’s inspired by it, but fresher and bolder. You’ll get the classic notes—garlic, pepper, dill, coriander—with better control over salt and heat. No fillers, just flavor.

How much should I use per steak?

For a 10–12 oz steak, use about 2–3 teaspoons total.

If your steak is thicker than 1 inch, scale up slightly. Always season both sides and the edges.

Can I make it without sugar?

Absolutely. The sugar is optional and minimal; it helps with browning but won’t make it sweet.

Skip it if you prefer—your crust will still be great.

Does this work on a cast-iron skillet or only on a grill?

Both. Cast iron is phenomenal for crust because it holds heat like a champ. Grill adds smoke and char lines.

Choose your adventure—just get it hot.

What if I only have garlic powder instead of granules?

You can use powder, but reduce slightly (about 1¾ teaspoons) and expect a finer texture. The flavor’s there, but the signature crunch is better with granules.

How do I prevent the spices from burning?

Use high heat for searing but don’t cook the entire time on max. Sear, then finish at medium heat or indirect heat on the grill.

Also, avoid excessive sugar and don’t use butter until the last minute.

Can I make a big batch?

Yes—scale up and store for up to 4 months. If you quadruple the recipe, consider mixing in a large bowl, then pulsing once or twice in a food processor to evenly distribute heavier and lighter spices (don’t grind).

How do I adjust for Morton vs. Diamond Crystal kosher salt?

Morton is denser and saltier.

If using Morton, reduce the salt by about 25–30% to avoid over-salting.

Is dill essential?

It’s part of the classic profile, but not mandatory. If you’re not a dill fan, cut it in half or replace with thyme for a different—but still awesome—blend.

What’s the best steak cut for this?

Ribeye and strip are elite choices because fat + crust = happiness. It’s also great on hanger steak, tri-tip, and even cauliflower steaks if you’re going plant-forward.

Final Thoughts

This Montreal steak seasoning recipe gives you steakhouse-level flavor with pantry-level effort.

It’s chunky, aromatic, and engineered for that crispy, savory crust you chase in restaurants. Make a jar, keep it handy, and watch your weeknight steaks (and potatoes, burgers, and veggies) level up fast. Simple move, big upgrade—exactly how cooking should be, IMO.