Montreal Grill Seasoning Recipe (Spice Blend Guide)

This Montreal-style grill seasoning blends coarse kosher salt, cracked black pepper, garlic, onion, coriander, dill, mustard, and red-pepper flakes. Mix the spices, pat steak dry, and use about 1 to 1½ teaspoons per side of a 1-inch steak. Sear on a properly heated grill or pan, watch for scorching, and check the steak’s internal temperature for safety.

A pan that smokes like a signal flare is not a sign of extra flavor. It may mean the heat is too high, the oil is smoking, or the seasoning is starting to burn. Montreal-style seasoning is bold and coarse, so a little control goes a long way.

In my cooking classes, I often see people blame a spice blend when the real problem is excess heat or a wet steak. The method below helps you make the blend, apply it evenly, and cook with fewer bitter spices and less guesswork.

Choose Compatible Cookware and Prepare the Montreal Seasoning

This coarse, savory seasoning works on steak cooked over a grill or in a heavy skillet. The recipe below makes a small batch, while the cookware notes help you choose a suitable surface and avoid damaging a pan or its coating.

Montreal-style seasoning recipe

Stir these ingredients together in a dry bowl:

“Crushed” means broken into smaller pieces, not ground to a fine powder. Use a mortar and pestle, spice grinder with a few short pulses, or the flat side of a heavy pan. Keep the pieces coarse enough to give the blend its distinct texture.

Stir well so the salt and spices are spread through the mixture. Transfer it to a clean, dry, airtight container and keep it away from moisture. Label the jar with the date and ingredients. For the freshest flavor, make a small batch and replace it when the spices lose their aroma.

Kosher salt grain size varies by brand, so a tablespoon from one box may not weigh the same as a tablespoon from another. That matters when seasoning meat. Start with the suggested amount, then adjust to taste on future steaks rather than adding extra salt automatically.

Match the pan to the job

A heavy skillet can hold heat well enough for a strong sear. Cast iron, carbon steel, and stainless steel are all options, but they behave differently. Bare cast iron and carbon steel need sound seasoning, the baked-on oil layer that helps protect the metal and reduce sticking.

Stainless steel is non-reactive, so it is useful when you want to loosen browned bits with liquid after cooking. On induction, use only cookware marked as induction-compatible. Ceramic-coated pans and PTFE nonstick pans have product-specific temperature limits; check the maker’s instructions rather than guessing.

No cookware type has one universal oven-safe limit. The pan, handle, lid, and coating may each have different limits. Do not assume a pan is safe for a given temperature just because it is described as tri-ply or heavy-duty.

Season, Sear, and Finish the Steak

A good sear starts with a dry surface and controlled heat. Apply the blend in an even layer, preheat the cooking surface, and adjust the heat if the spices darken too fast. The goal is a browned steak without burnt garlic, bitter seeds, or smoking oil.

Apply seasoning evenly

Pat the steak dry with clean paper towels. Water on the surface must evaporate before the meat can brown well, so drying helps reduce steaming and splatter. For a 1-inch-thick steak, start with about 1 to 1½ teaspoons of blend per side. Press it lightly so it adheres, but do not pack on a thick crust.

Season shortly before cooking. You can also salt the steak ahead and leave it uncovered in the refrigerator to help dry the surface, then add the garlic, onion, and seeds closer to cooking time. If you season ahead with the full blend, keep the steak refrigerated and expect some moisture to collect before the surface dries again.

Keep raw-meat tools and hands separate from ready-to-eat foods. Wash hands and clean surfaces that touched raw beef before using them for other ingredients.

Heat the pan or grill with control

For skillet searing, a working surface temperature is about 400–450°F (204–232°C). This is a cooking target, not a maximum safe temperature for the pan. Heat a heavy skillet over medium to medium-high for about 2–3 minutes, then check the surface with an infrared thermometer if you have one. Actual heating time varies with the burner, pan size, and pan material. Avoid leaving an empty pan over heat for a long time.

Choose a burner that suits the pan base. If a gas flame reaches far up the sides, lower the heat or use a better-matched burner. On electric or induction, center the pan over the heating area and use compatible cookware.

Add a thin film of refined avocado oil or refined canola oil. Their smoke points vary by product and refining, but refined avocado oil is often around 500–520°F (260–271°C) and refined canola oil around 400–450°F (204–232°C). Keep the oil below visible smoking. If it smokes, reduce the heat and let the pan settle before cooking.

Sear without burning the spices

Lay the steak in the pan away from you to limit splashes. Leave space around each piece; crowding cools the pan and can trap steam. Turn the steak when it releases readily. If it clings, give it a little more time rather than pulling hard and tearing the surface.

Garlic, onion, and crushed seeds can scorch before a thick steak is cooked through. If the seasoning darkens rapidly, or the oil starts smoking, lower the heat. For a thick steak, sear first, then finish over lower heat or in an oven only if the pan and its handle are rated for oven use.

A useful kitchen check is to look at both the meat and the spices. A brown crust with spices that remain fragrant is a better sign than very dark seasoning. If the blend begins to smell sharp or bitter, the heat is likely too high.

Clean and Maintain the Pan

Let hot cookware cool gradually before cleaning. Sudden temperature changes can warp metal or damage coatings, so do not pour cold water into a hot pan or set it on a cold, wet surface. Use the maker’s cleaning instructions for coated cookware and care suited to the pan material.

After cooking, move the steak to a clean plate. If using stainless steel, you can add a little water or another suitable liquid to the warm pan and scrape up browned bits, if desired. Do not do this while the pan is smoking or dangerously hot; lower the heat and handle the pan with care.

For cast iron or carbon steel, clean the pan according to its care instructions, then dry it promptly. A very thin layer of maintenance oil may help protect bare iron or carbon steel when needed. Avoid aerosol cooking sprays on nonstick cookware; their additives can leave residue that is difficult to remove.

If seasoning remains stuck to the pan, soak or scrub only in a way that suits that pan’s material and coating. A method that is fine for stainless may harm a coated surface. When in doubt, follow the maker’s directions.

Rest, Slice, and Serve

Resting gives the steak time to settle after cooking and provides a chance to check that it has reached a safe temperature. Use a food thermometer at the thickest point rather than judging doneness by color alone. For whole beef steaks, USDA guidance is 145°F (63°C), followed by a 3-minute rest.

Move the steak to a clean plate and leave it undisturbed for at least those 3 minutes after it reaches 145°F. If you want to serve it sliced, cut across the muscle fibers for shorter, easier-to-chew pieces. Serve as is, or add a small amount of the pan juices from a suitable stainless-steel pan.

The main adjustment for next time is simple: if the crust is good but the seasoning tastes bitter, reduce the heat or apply the blend closer to cooking. If the steak tastes too salty, use less blend, since salt grain size and steak size affect how much is right.

Frequently asked questions

Can I use this blend on steak cooked on a grill?
Yes. Apply it to a dry steak and cook over a preheated grill. Watch for flare-ups and for spices darkening too quickly.

How much seasoning should I use per steak?
For a 1-inch-thick steak, start with about 1 to 1½ teaspoons per side. Adjust for steak size and salt preference.

Can I grind the blend into a fine powder?
You can, but it will lose its coarse texture. Crushing the seeds lightly keeps the blend closer to a classic Montreal-style mix.

How long does homemade grill seasoning last?
Store it airtight in a cool, dry place. It is best when the spices still smell fresh; discard it if moisture gets into the jar or the aroma fades.

Should I season steak hours ahead?
You can salt it ahead and refrigerate it uncovered to dry the surface. For less risk of scorched spices, add the garlic, onion, and seeds closer to cooking.

Why is the seasoning turning black?
The pan or grill may be too hot, or the steak may be cooking too long over direct heat. Lower the heat, reduce excess seasoning on the surface, or finish a thick steak more gently.

What oil works for pan-searing?
A thin film of refined avocado oil or refined canola oil can work. Smoke points vary, so keep the oil below visible smoking and follow the product label.

Can I use a nonstick pan for this steak?
It is not needed for searing. If you use one, follow its temperature limit and avoid aerosol cooking sprays.

What temperature should the steak reach?
USDA guidance for whole beef steaks is 145°F (63°C), measured at the thickest point, followed by a 3-minute rest.

Can I put my skillet in the oven to finish a thick steak?
Only if the pan, handle, and any lid are rated for oven use. Check the manufacturer’s instructions for the specific cookware.

(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)