Authentic Montreal Steak Seasoning Recipe: Make It Yourself

The authentic Montreal steak seasoning recipe combines 2 tablespoons coarse black pepper, 2 tablespoons kosher salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons paprika, 1 teaspoon crushed red pepper flakes, and 1 teaspoon dried thyme. Mix thoroughly and store in an airtight container. This versatile dry rub delivers the signature bold, peppery flavor that made Montreal steak seasoning famous in Montreal's steakhouse scene during the 1940s.

What Makes Montreal Steak Seasoning Unique

Montreal steak seasoning isn't just another spice blend—it's a culinary icon born in the steakhouses of Montreal during the 1940s. Originally developed as a dry rub for flank steak, this seasoning blend gained popularity when Montreal's famous Schwartz's Deli began using it on their smoked meat. The distinctive flavor profile features a bold peppercorn base balanced with garlic, onion, and subtle heat.

Unlike many commercial versions that include MSG and fillers, the authentic homemade recipe focuses on quality ingredients that create that signature crust when seared on steak. The coarse texture is essential—it provides that perfect contrast between the flavorful exterior and tender interior that steak enthusiasts crave.

Why Homemade Beats Store-Bought

Creating your own Montreal steak seasoning recipe offers several advantages over purchasing pre-made blends:

Control over ingredients—avoid unnecessary additives, preservatives, and excessive sodium
Fresher flavor—spice blends lose potency over time; homemade ensures maximum flavor impact
Customization—adjust heat levels or ingredient ratios to match your personal taste preferences
Economical—costs significantly less per batch than premium store-bought versions

Professional chefs consistently prefer homemade versions because they can tailor the blend to complement specific cuts of meat and cooking methods.

Ingredient Breakdown: The Role of Each Component

Understanding why each ingredient matters helps you create the perfect balance in your homemade Montreal steak seasoning recipe:

Ingredient	Function	Quality Tip
Coarse Black Pepper	Provides the signature bold, spicy backbone	Use freshly cracked Tellicherry peppercorns for superior flavor
Kosher Salt	Enhances meat's natural flavors and helps form crust	Diamond Crystal preferred for proper texture and dissolution
Garlic Powder	Adds savory depth without burning	Avoid garlic salt which alters sodium balance
Onion Powder	Contributes sweet, aromatic complexity	Freshly made powder retains more volatile compounds
Paprika	Provides color and subtle sweetness	Use Hungarian sweet paprika for authentic flavor

Step-by-Step Preparation Guide

Follow these steps for perfect Montreal steak seasoning every time:

Measure ingredients precisely—use a kitchen scale for most consistent results
Combine all dry ingredients in a medium bowl, whisking thoroughly to ensure even distribution
Sift the mixture through a fine mesh strainer to eliminate any clumps
Store in an airtight container away from light and heat sources
Let the blend rest for 24 hours before use to allow flavors to meld

For best results, make the seasoning at least one day before you plan to use it. This resting period allows the flavors to harmonize, creating a more complex taste profile than when freshly mixed.

Mastering Steak Application Techniques

How you apply your Montreal steak seasoning significantly impacts the final result:

Dry the steak surface thoroughly with paper towels before seasoning—moisture prevents proper crust formation
Apply generously—use approximately 1 teaspoon per side for a standard 1-inch thick steak
Press the seasoning in gently with your fingers to ensure adhesion
Rest before cooking—allow 30-45 minutes at room temperature for the salt to penetrate
Don't flip too soon—wait until a proper crust forms (about 3-4 minutes per side for medium-rare)

For thicker cuts like ribeye or strip steak, consider using a reverse sear method: season generously, cook slowly in the oven until near desired temperature, then finish with a high-heat sear for perfect crust development.

Storage Recommendations for Maximum Freshness

Proper storage maintains your homemade Montreal steak seasoning recipe's potency:

Store in an airtight glass container away from direct light
Keep in a cool, dark place (not next to the stove or oven)
Use within 3-4 months for optimal flavor (though safe indefinitely)
Never store in the refrigerator where moisture can cause clumping
Consider dividing into smaller containers to minimize air exposure

Signs your seasoning has lost potency include faded color, diminished aroma, and less pronounced flavor when tested on a small piece of meat.

Popular Variations to Explore

Once you've mastered the traditional Montreal steak seasoning recipe, try these authentic variations:

Smoked Montreal Blend—replace regular paprika with smoked paprika for a subtle campfire note
Garlic-Forward Version—increase garlic powder to 1.5 tablespoons for stronger garlic presence
Mild Version—reduce red pepper flakes to 1/2 teaspoon for family-friendly heat level
Herb-Enhanced—add 1 teaspoon dried rosemary for additional herbal complexity
Citrus Twist—add 1 teaspoon dried lemon zest for bright top notes

Professional chefs in Montreal often create custom blends for specific cuts—lighter versions for delicate filets, bolder mixes for well-marbled ribeyes.

Troubleshooting Common Issues

Address these frequent challenges with Montreal steak seasoning:

Burning seasoning—reduce cooking temperature; the sugar content in some commercial blends causes burning
Uneven flavor distribution—always sift your homemade blend to ensure consistent ingredient ratios
Excessive saltiness—reduce salt by 25% if using table salt instead of kosher salt
Weak crust formation—ensure steak surface is completely dry before seasoning application
Clumping in storage—add 1-2 grains of raw rice to the container to absorb moisture

Remember that different cooking methods require slight adjustments—grilling may need slightly more seasoning than pan-searing due to flavor loss from direct flame exposure.

Frequently Asked Questions

Can I substitute table salt for kosher salt in Montreal steak seasoning?

Yes, but adjust the quantity. Table salt is denser than kosher salt, so use 3/4 tablespoon of table salt instead of 1 tablespoon of kosher salt to maintain proper saltiness. Diamond Crystal kosher salt has larger crystals than Morton's, so check your salt type when measuring.

How much Montreal steak seasoning should I use per pound of meat?

Use approximately 1.5-2 tablespoons of Montreal steak seasoning per pound of meat. For thicker cuts, apply more generously to both sides. Remember to factor in any additional salt in your cooking process, as the seasoning already contains significant sodium.

Does authentic Montreal steak seasoning contain MSG?

Traditional Montreal steak seasoning recipes do not contain MSG. The authentic blend relies on the natural umami from garlic and onion powders. Many commercial versions add MSG for enhanced flavor, but the original Montreal steakhouse recipes were MSG-free.

Can I use Montreal steak seasoning for meats other than steak?

Absolutely. Montreal steak seasoning works wonderfully on chicken, pork chops, roasted vegetables, and even as a seasoning for french fries. For more delicate proteins like fish, use half the recommended amount to avoid overpowering the natural flavors.

Why does my homemade Montreal steak seasoning taste different from store-bought versions?

Commercial blends often contain anti-caking agents, additional salt, and sometimes MSG that alter the flavor profile. Homemade versions have a fresher, more pronounced pepper flavor. The coarse texture of homemade seasoning also creates a better crust when seared compared to finely ground commercial blends.