Recipe

Homemade Montreal Steak Seasoning

A bold, peppery, garlicky spice blend with coriander and dill that makes steak taste like you meant to do something special.

By Matt Campbell

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4.8

A small glass jar filled with homemade Montreal steak seasoning on a light kitchen counter, with scattered cracked pepper, garlic, and coriander seeds nearby

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Montreal steak seasoning is one of those pantry shortcuts that can make a random Tuesday dinner taste like you fired up a grill and wore an apron on purpose. It is bold, pepper-forward, and heavy on garlic, with coriander, dill, and a little warmth from mustard and paprika. Basically, it is the flavor equivalent of crisp edges and confidence.

This homemade version keeps the ingredients accessible and the instructions low-drama. You can keep it chunky like the classic, or grind it finer if you want it to behave better on smaller cuts like chicken thighs or shrimp. Either way, taste as you go. That is not only allowed, it is encouraged.

Bowls of cracked black pepper, kosher salt, granulated garlic, coriander seeds, dill seed, mustard seed, paprika, and red pepper flakes arranged on a bright kitchen counter

Why It Works

Big, classic flavor: Cracked pepper, garlic, and coriander do the heavy lifting, with dill and mustard making it unmistakably Montreal-style.
Chunky or fine, your call: Keep it coarse for steaks and burgers, or grind it a bit for even coverage on chicken, fish, and veggies.
Fast flavor builder: This blend works as a dry rub, a finishing sprinkle, or the base of a quick butter sauce.
Pantry-friendly: No weird specialty items. If you have a spice rack, you are basically already halfway there.

Pairs Well With

Storage Tips

Room temperature: Store in an airtight jar in a cool, dark cabinet for best flavor for up to 6 months. It is still safe beyond that, but the aromatics fade.

Keep it dry: Use a dry measuring spoon, and do not shake it directly over steaming pans. Moisture is the enemy of free-flowing seasoning.

Make-ahead tip: If you double the batch, split it into two smaller jars. Open one now, keep the backup sealed longer so it stays punchier.

Common Questions

What is Montreal steak seasoning made of?

Most versions include coarse salt, cracked black pepper, garlic, coriander, and dill, plus supporting spices like mustard seed, paprika, and sometimes onion or red pepper flakes. This recipe sticks to that classic profile.

Is Montreal steak seasoning the same as steak rub?

Not exactly. A steak rub is a broad category and can be sweet (brown sugar) or smoky (chili-heavy). Montreal-style is usually coarse, salty, garlicky, and pepper-forward with coriander and dill as the signature notes.

How much should I use on steak?

For a 1-inch steak, start with about 1 to 1 1/2 teaspoons per side, pressed in. If your salt or pepper is very coarse, use a little less. You can always add more at the table.

Timing tip: Season 15 to 30 minutes ahead if you want better adhesion and a little surface seasoning. If you are going for a hard, fast sear, seasoning right before cooking works great too.

Can I use this on chicken or fish?

Yes. For chicken, it is fantastic. For fish, go lighter and consider grinding it finer so you do not get huge peppercorn bites. I also like mixing it with a little olive oil and lemon zest for seafood.

Is it spicy?

It is more peppery than hot. If you add red pepper flakes, it gets a gentle heat. If you want no heat at all, skip the flakes and let black pepper do the talking.

How do I make it lower sodium?

Reduce the salt by half, then make up the volume with more coriander and a bit of onion powder. You will lose some of the classic bite, but it still tastes great.

Dill seed vs dill weed: can I swap?

You can. Dill seed has a more savory, caraway-like vibe, while dill weed is more grassy and bright. The swap works, just do not expect the flavor to be identical.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small bowl
Measuring spoons
Fork or small whisk
Airtight spice jar
Optional: mortar and pestle or spice grinder for a finer blend

I keep a jar of this blend around for the nights when I want steakhouse energy without steakhouse effort. It is also my favorite trick for making cheap cuts taste expensive. A good sear, a pat of butter, and a hit of Montreal seasoning make the whole kitchen smell like something is happening, even if dinner started as, “What do we have in the fridge?”