McCormick Montreal Steak Seasoning Recipe: Bold Spice Blend for Grilling Success

This bold spice blend transforms ordinary meats into restaurant-quality dishes with minimal effort. I developed this mix to capture the essence of Montreal’s famous steak seasoning.

The combination of coarse salt, black pepper, garlic, and coriander creates a versatile rub that works on steak, chicken, or vegetables. No cooking required—just mix and store.

Make a large batch and keep it on hand for grilling season. This blend stays fresh for months in an airtight container.

Use it as a dry rub or sprinkle directly on foods before cooking. The flavors deepen with time, making it a pantry staple.

Ingredients for Mccormick Montreal Steak Seasoning

Eight spices. One jar. Bold flavor that beats the store-bought mix every time.

The salt and pepper need to be coarse—Diamond Crystal kosher salt is the gold standard for texture. Most grocery stores carry it in the baking aisle. Coriander is non-negotiable; it’s what gives Montreal seasoning that distinct citrusy note. I get mine from Penzeys or the bulk section at Whole Foods (fresher than those dusty jars). Skip the pre-ground pepper; fresh cracked makes a noticeable difference.

No coriander? One-fourth the amount of ground cumin gets you close but won’t be the same. Out of dill? Dried parsley at equal measure works in a pinch. Want more heat? Double the red pepper flakes. The garlic and onion powders are pantry staples—any brand is fine here. If you’re making a big batch, Costco’s bulk spices are cost-effective without sacrificing quality.

Store in an airtight container away from light and heat. Keeps for 6-12 months. Pro tip: make a double batch—half for you, half as a gift. (Trust me, people will ask for the recipe.)

Step-by-Step Instructions for Montreal Steak Seasoning

Here’s the method. Simple, effective, and ready in minutes.

Step 1: Measure All Dry Ingredients Precisely

Gather all eight spices and measure them exactly as listed. I start with the 2 tbsp Coarse Kosher Salt and 2 tbsp Coarse Black Pepper—these form the bold base of the blend. Use a proper measuring spoon and level off each one for accuracy.

Diamond Crystal salt is ideal here because its coarse texture adheres better to meat. For the pepper, freshly cracked gives you the most robust flavor, but pre-ground coarse black pepper works perfectly fine too.

Step 2: Add the Aromatic Powdered Components

Next, measure 1 tbsp Garlic Powder and 1 tbsp Granulated Onion. These two ingredients provide that deep, savory backbone that makes this seasoning so addictive on steaks. Make sure you’re using powder, not salt—garlic salt would throw off the balance.

The granulated onion should be finely ground so it distributes evenly throughout the mix. I like to tap the measuring spoon gently to settle the powder before leveling it off.

Step 3: Incorporate the Signature Flavor Elements

Now add the ingredients that give this blend its distinctive character: 1 tbsp Ground Coriander, 1 tsp Crushed Red Pepper Flakes, and 1 tsp Dried Dill Weed. The coriander is non-negotiable—it’s what makes Montreal steak seasoning unique from other blends.

The red pepper flakes add a subtle heat that builds as you eat, while the dill weed contributes that unmistakable herbaceous note. If you prefer less heat, you can reduce the red pepper flakes to ½ tsp.

Step 4: Complete and Combine Thoroughly

Finally, add 1 tsp Paprika to the mix. This adds a touch of sweetness and a beautiful color to the finished blend. Both sweet and smoked paprika work well here—choose based on your preference.

Transfer all measured ingredients to a medium bowl. Whisk vigorously with a fork for 30-45 seconds until completely combined. The mixture should be uniform in color with no visible streaks of individual spices.

Step 5: Store for Maximum Freshness

Transfer the seasoning to an airtight container. I like to use a small glass jar with a tight-fitting lid. Store in a cool, dark place where it will keep for up to 6 months.

Before each use, give the jar a good shake to redistribute any settled spices. The flavors will meld and intensify over the first few days, so try to make this at least 24 hours before you plan to use it.

Regional Styles of This mccormick montreal steak seasoning

Classic Montreal Style

The original blend from Montreal’s Schwartz’s Deli uses a higher ratio of coriander and dill for that signature Canadian flavor. I’ve found adding an extra ½ tsp of coriander captures that authentic deli taste perfectly. 🗺️

Texas Bold Version

For a Lone Star twist, I increase the crushed red pepper flakes to 2 tsp and add 1 tsp smoked paprika for depth. This version stands up to big, beefy flavors like brisket or ribs. The heat builds slowly, just like a Texas sunset.

Cajun-Inspired Blend

Swap the dill weed for 1 tsp dried thyme and add ½ tsp cayenne pepper for a Louisiana kick. This works wonderfully on grilled shrimp or blackened catfish. I tested this at a crawfish boil, and it was a hit.

Mediterranean Herb Style

Reduce the dill weed to ½ tsp and add 1 tsp dried oregano and ½ tsp dried rosemary. This variation shines on lamb chops or roasted vegetables. The herbs add a bright, aromatic note that’s pure Mediterranean.

Smoky BBQ Rub

Replace the paprika with 1 tsp smoked paprika and add ½ tsp brown sugar for a touch of sweetness. This creates a rub perfect for low-and-slow BBQ. I use it on pork shoulders for pulled pork sandwiches. 🔥

Mild Family-Friendly

For those who prefer less heat, omit the red pepper flakes entirely and reduce the black pepper to 1 tbsp. Add ½ tsp ground mustard for a gentle, kid-approved flavor. This version still packs a punch without the spice.

Frequently Asked Questions