Montreal Steak Seasoning Recipe: 5 Minutes, 6 Pantry Staples

Table of Contents

• Get Your Montreal Steak Seasoning Recipe Now
• What Is Montreal Steak Seasoning? (Simple Explanation)
• Why Homemade Beats Store-Bought Every Time
• The Simple Montreal Steak Seasoning Recipe (Ready in 5 Minutes)
• What's Really In It: The 6 Essential Ingredients
• How to Use Montreal Steak Seasoning Properly
• How Long It Lasts & Best Storage Practices
• 3 Popular Variations Home Cooks Love
• Frequently Asked Questions

Get Your Montreal Steak Seasoning Recipe Now

Looking for the easiest Montreal steak seasoning recipe that actually works? You've found it. This authentic blend requires just 6 pantry staples and takes 5 minutes to make. Skip expensive store versions loaded with fillers - this simple homemade recipe delivers restaurant-quality results on steaks, burgers, and roasted vegetables.

Here's what you need for the perfect Montreal steak seasoning (makes enough for 8-10 steaks):

• 2 tablespoons coarse kosher salt
• 1 tablespoon freshly cracked black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon red pepper flakes (optional)

Mix thoroughly in a bowl, store in an airtight container, and you're done. For complete instructions, keep reading - we'll explain exactly how to use it for the best crust and flavor.

What Is Montreal Steak Seasoning? (Simple Explanation)

Montreal steak seasoning is a coarse spice blend originating from Montreal's famous delis. Unlike regular steak rubs, it features a distinctive balance of salt, pepper, garlic, and onion that creates that signature restaurant-style crust when seared properly. The "Montreal" name comes from Schwartz's Deli in Montreal, where butchers originally used this mix for curing meat before it became famous as a steak seasoning.

Why Homemade Beats Store-Bought Every Time

Commercial Montreal steak seasonings often contain anti-caking agents, fillers, and inconsistent spice ratios. When you make it yourself:

• You control the quality of ingredients
• No mysterious additives or preservatives
• Costs up to 60% less than store-bought versions
• Fresher flavor with better aroma retention
• Customizable to your taste preferences

The difference becomes obvious when you sear your first steak - homemade creates a superior crust with more complex flavor development.

The Simple Montreal Steak Seasoning Recipe (Ready in 5 Minutes)

Yields 1/2 cup (enough for 8-10 ribeyes). No special equipment needed.

Ingredients

• 2 tablespoons coarse kosher salt (36g)
• 1 tablespoon freshly cracked black pepper (9g)
• 1 tablespoon garlic powder (9g)
• 1 tablespoon onion powder (9g)
• 1 tablespoon paprika (9g)
• 1 teaspoon red pepper flakes (3g, optional)

Instructions

1. Combine all ingredients in a medium bowl.
2. Mix thoroughly for 30-60 seconds until evenly distributed.
3. Transfer to an airtight container (glass jar preferred).
4. Store in a cool, dark place away from heat and moisture.

What's Really In It: The 6 Essential Ingredients

Understanding what each component does helps you make better seasoning decisions:

Ingredient	What It Does	Smart Substitution
Coarse Kosher Salt	Creates perfect crust by drawing out moisture before searing	Sea salt works well; avoid table salt (too fine)
Black Pepper (Cracked)	Adds aromatic complexity without burning	Grind fresh peppercorns; pre-ground loses flavor
Garlic Powder	Provides consistent garlic flavor that won't burn	Never substitute fresh garlic (burns easily)
Onion Powder	Enhances meat's natural savory flavors	Must be powder form for even distribution
Paprika	Adds color and subtle sweetness	Smoked paprika for deeper flavor (use sparingly)
Red Pepper Flakes	Provides gentle heat that complements other spices	Crushed red pepper preferred over cayenne

How to Use Montreal Steak Seasoning Properly

Get the best results with these simple application techniques:

• For steaks: Pat meat dry, then apply 1 teaspoon seasoning per pound 30-45 minutes before cooking. Let it rest at room temperature.
• For burgers: Mix 1 teaspoon seasoning per pound into the ground meat before forming patties.
• For vegetables: Toss vegetables in 1 tablespoon oil first, then sprinkle with seasoning for even coating without burning.
• For popcorn: Melt 1 tablespoon butter, mix with 1/2 teaspoon seasoning, and spray over freshly popped corn.

How Long It Lasts & Best Storage Practices

Proper storage keeps your seasoning fresh and flavorful:

• Store in an airtight glass container away from heat and light
• Keeps fresh for 6 months at room temperature
• Do not store near your stove (heat degrades flavor)
• Discard if spices lose their aroma or change color

3 Popular Variations Home Cooks Love

Customize your seasoning for different dishes:

Variation	Changes to Make	Best For
Mild Version	Reduce pepper flakes by half or omit	Families with kids, sensitive palates
Smoky Version	Replace regular paprika with smoked paprika	Grilling, burgers, roasted vegetables
Garlic Lover's	Add 1/2 tablespoon extra garlic powder	Steaks, roasted potatoes, mushrooms

Frequently Asked Questions

Can I use this on chicken or fish?

Yes, but use less seasoning (about half the amount). Apply 15 minutes before cooking to avoid overpowering delicate proteins. Works especially well on chicken thighs and salmon.

Why must I use coarse salt instead of regular salt?

Coarse salt creates better texture and prevents over-salting. It draws out moisture slowly, helping form that perfect seared crust. Fine salt dissolves too quickly and can make meat soggy.

How much should I use per steak?

Use about 1 teaspoon per pound of meat. For a typical 1-1.5 inch thick steak (12-16 ounces), apply 3/4 to 1 teaspoon total, pressing gently into both sides.

Can I make it without garlic or onion powder?

You can, but you'll lose the signature flavor. For garlic allergy, substitute 1/2 teaspoon celery seed. For onion allergy, increase paprika by 1/2 tablespoon and add 1/4 teaspoon caraway seeds.