Homemade Montreal Steak Seasoning Blend
Montreal steak seasoning is a bold, aromatic dry rub that transforms grilled or pan-seared beef with complex layers of smoke, spice, and herb notes. This version combines smoked paprika's deep richness with garlic and onion for savory depth, while coriander adds subtle sweetness and red pepper flakes deliver heat. The blend is fresher and more customizable than store-bought versions, letting you control salt levels and spice intensity to match your taste. Make this for anyone who grills or cooks steaks regularly. Serve it at summer barbecues, weeknight dinners, or whenever you want restaurant-quality seasoning at home. What sets this apart is the smoked paprika, which gives the rub its signature depth, plus the balance of warm spices that complement rather than overpower beef's natural flavor.
Ingredients
- 2 tablespoon kosher salt
- 2 tablespoon smoked paprika
- 1 tablespoon dried minced garlicgarlic powder0.5ratio_accounts_concentration
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- 1 tablespoon dried minced onion
- 2 teaspoon ground coriander
- 2 teaspoon red pepper flakes
- 1 ½ teaspoon black pepper
- 1 teaspoon dried dill weed
Instructions
- 1
Add all ingredients to a small bowl.
- 2
Mix until well combined.
- 3
Store in a jar with a lid away from direct sunlight.
Tips
Smoked paprika is essential to authentic Montreal seasoning flavor. Regular paprika lacks the smoky depth that defines this blend's signature taste profile.
Grind whole spices yourself if possible for maximum freshness and potency. Pre-ground spices lose volatile oils over months; homemade blends stay vibrant longer.
Toast the empty jar before filling to drive off moisture and extend shelf life. Humidity degrades dried herbs faster than light exposure.
Good to Know
Store in airtight jar away from direct sunlight and heat for up to 6 months. Cool, dark pantry keeps spices most potent.
Make a double or triple batch and store in multiple jars. Prepare weeks ahead for grilling season.
Apply to steaks 15-30 minutes before grilling or cooking. Use on beef brisket, grilled burgers, roasted root vegetables.
Common Mistakes
Use fresh spices to avoid stale, flat flavor. Old dried garlic and paprika taste musty and lose their punch.
Don't store near heat or sunlight to avoid volatile oils evaporating and spices degrading into bitter notes.
Substitutions
FAQ
Can I use this seasoning on other proteins besides steak?
Yes. Montreal seasoning works well on chicken, pork, lamb, and salmon. Adjust quantities based on meat type and personal heat preference. It's also excellent on grilled vegetables and roasted potatoes.
How long does homemade Montreal seasoning keep?
Stored properly in an airtight jar away from light and heat, this blend stays potent for 4-6 months. Over time, dried herbs lose volatile oils and flavor fades. Replace when aroma weakens.
What if I don't have smoked paprika?
Use hot or sweet paprika as a substitute, but the blend will lose its signature smokiness. For closer results, add a pinch of liquid smoke or smoked salt. The flavor will shift but remains usable on grilled meat.