Montreal Steak Spice Blend (Copycat Recipe)
Make a coarse, pepper-forward steak seasoning by mixing kosher salt, cracked black pepper, crushed coriander, dried garlic and onion, dill seed, red-pepper flakes, and paprika. Use about 1 to 1½ teaspoons per 8-ounce steak. Store the blend airtight and dry, then sear seasoned steak in a properly heated pan and check its internal temperature with a thermometer.
A homemade Montreal-style steak seasoning is easy to adjust, but two details can make it seem less reliable than it is: coarse ingredients do not coat like fine powders, and salt crystal size varies by brand. Those differences affect how much seasoning reaches each bite. The blend below gives you a clear starting point, plus practical ways to use it without burning the spices or oversalting dinner.
What goes into the copycat blend?
This blend combines coarse salt and pepper with coriander, garlic, onion, dill, red pepper, and paprika. The large, savory pieces create the familiar steakhouse-style texture. Start with the stated amounts, mix well, and adjust future batches to suit your salt and heat preferences.
| Ingredient | Amount | Preparation |
|---|---|---|
| Coarse kosher salt | 1 tbsp | Use as is |
| Coarsely cracked black pepper | 1 tbsp | Crack peppercorns coarsely |
| Crushed coriander seed | 1 tbsp | Crush lightly |
| Dried minced garlic | 1 tbsp | Use dried pieces, not fresh |
| Dried minced onion | 1 tbsp | Use dried pieces, not fresh |
| Dill seed | 2 tsp | Use whole or lightly crushed |
| Crushed red-pepper flakes | 1 tsp | Adjust for heat |
| Paprika | 1 tsp | Use sweet paprika for a mild blend |
Combine the ingredients in a clean, dry bowl. Stir until the smaller flakes and larger seeds look evenly spread. The finished batch is about ⅓ cup, though the exact volume can vary with how coarse the ingredients are and how they settle.
For a gentler blend, reduce the red-pepper flakes. For a more pepper-forward seasoning, increase the cracked black pepper slightly in your next batch. Change one ingredient at a time so you can tell what made the difference.
How do you make and store it?
A dry blend keeps its texture when you mix it with dry tools and store it away from moisture. Use a clean jar with a tight-fitting lid, and label it with the date and ingredients. Keeping the jar away from heat and light helps protect its flavor.
Measure the ingredients into a bowl or jar, then mix thoroughly. If you use a jar, close the lid securely and shake it. Check the bottom and corners for pockets of salt, paprika, or flakes; these can settle instead of mixing evenly.
Keep the seasoning airtight, dry, and away from heat and light. Use a dry spoon each time, and avoid shaking it directly over a steaming pan. Moisture can make the blend clump and is best kept out of the container.
The recipe contains dried ingredients, but that alone does not establish a precise shelf life. For the best flavor, make a batch size you expect to use while its aroma remains fresh. If it smells stale, has picked up moisture, or shows signs of spoilage, discard it.
How much seasoning should you use on steak?
Start with about 1 to 1½ teaspoons of the blend per 8-ounce (225 g) steak. This is a starting range, not a fixed rule: salt crystal size, steak shape, and personal taste all affect the result. Apply it evenly, rather than building a thick pile in one spot.
Pat the steak dry first. Moisture on the surface can interfere with browning, while a dry surface helps the seasoning stay in place. Sprinkle the blend across both sides and the edges, then press lightly so the coarse pieces adhere. Avoid a heavy layer of loose garlic or pepper, which can scorch in a hot pan.
Season the steak 15 to 40 minutes before cooking, or just before it goes into the pan. If you season it earlier, keep it refrigerated and handle it safely. Longer uncovered refrigeration can also be used when the steak is kept cold and the storage area is clean.
Salt can draw moisture to the surface before it is reabsorbed, so the steak may look damp after seasoning. If that happens, give it time in the refrigerator or blot away surface moisture before cooking. Do not add extra salt automatically at the table; the blend already contains it.
How do you sear steak without burning the spices?
A browned crust comes from steady contact with a hot pan, but excessive heat can darken garlic, onion, and pepper before the steak browns. Heat a heavy skillet over medium-high for about 3 to 5 minutes, add a thin film of refined high-heat oil, then lay the steak in the pan away from you.
The timing is a guide, not a pan-temperature guarantee. Burner strength, skillet size, and pan mass all affect how quickly the cooking surface heats. Add the oil after preheating, and follow the oil label. Smoke point varies by product and refinement.
| Cooking situation | Useful approach | Watch for |
|---|---|---|
| Thin steak in a skillet | Sear both sides, then check doneness | Spices can darken quickly |
| Thick steak | Sear, then finish at lower heat or in an oven-safe pan | Check the center with a thermometer |
| Oil smokes persistently | Reduce heat and ventilate | Smoke signals that the oil or pan is too hot |
| Seasoning turns dark and bitter | Lower the heat; remove badly scorched seasoning | Do not serve bitter, burned spice |
Place the steak away from you to reduce the chance of splashing hot oil toward your hand. Let it sear without moving until a browned crust forms, then turn it with tongs. If the seasoning blackens before the steak browns, reduce the heat. A pan that is too hot can scorch the blend; more heat is not always better.
For a thick steak, lower the heat after searing or move the steak to an oven-safe pan to finish cooking. Check the pan and handle’s oven limits before using it. Cookware ratings depend on the pan, coating, and handle, so do not assume one temperature limit applies to every skillet.
Which pan works best for this seasoning?
Cast iron, carbon steel, tri-ply stainless steel, and intact nonstick cookware can all be used with the dry blend. For hard searing, cast iron, carbon steel, or stainless steel are practical choices. Use nonstick within the manufacturer’s heat and oven limits, and check the product instructions before finishing a steak in the oven.
| Pan type | Best fit | Notes |
|---|---|---|
| Cast iron | Searing and oven finishing when rated for it | Let it cool gradually; dry it promptly after washing |
| Carbon steel | Searing and quick stovetop cooking | Dry it promptly and apply a very thin oil film if needed |
| Tri-ply stainless | Searing and fond-based pan sauces | Soak stuck-on bits before cleaning |
| Intact nonstick | Lower-heat cooking within product limits | Avoid exceeding the pan’s stated heat or oven rating |
The burner should suit the pan’s base. A burner much smaller than the pan can heat the center more than the edges; a pan that extends far beyond a small burner may heat unevenly. Use a burner that reasonably matches the pan size, and give the skillet time to preheat.
Do not assume all cookware has the same resistance to rapid temperature change. Stainless steel and cast iron can sear well, but sudden heating or cooling may warp metal. Follow the maker’s care instructions, and do not pour cold liquid into an overheated pan.
How do you finish, rest, and serve the steak?
Finishing is the stage that brings the center to the doneness you want after the outside has browned. A thermometer gives a more reliable check than cooking time alone, since thickness and pan heat vary. For whole beef steaks, USDA guidance is 145°F (63°C) at the thickest point, followed by a 3-minute rest.
Insert the food thermometer into the thickest part of the steak. Avoid touching bone or the pan with the probe, since that can affect the reading. If the steak needs more time, lower the heat or use an oven-safe pan within its stated limits, then check again.
Rest the steak for at least 3 minutes. A longer rest may improve juiciness, but the safety guidance for whole beef steaks is 145°F plus a 3-minute rest. Slice across the grain when appropriate, and serve promptly.
Offer extra blend at the table rather than automatically adding more salt. Pair the steak with unsalted or lightly salted sides so the seasoning does not make the full meal too salty.
What common problems should you troubleshoot?
Most problems come from uneven seasoning, excess heat, or a pan that is not ready. Look at the steak and the seasoning before changing the whole recipe. Small adjustments, such as using less blend or reducing the heat, can often correct the next attempt.
- The steak tastes too salty: Use less blend next time. Kosher salt crystals vary in size, so a tablespoon of one brand may not match the same volume of another.
- The crust is patchy: Pat the steak dry, spread the blend over all sides, and let it sit briefly so the pieces adhere.
- The spices burn: Lower the heat. Avoid a thick crust of loose garlic, onion, or pepper, and remove badly scorched seasoning before serving.
- The oil smokes: Reduce the heat and ventilate. Persistent smoke is a sign that the pan or oil is too hot.
- Food sticks to stainless steel: Let the steak brown before trying to turn it. After cooking, soak stuck-on fond and loosen it with a nonabrasive utensil.
- The blend clumps: Keep moisture out of the jar and use a dry spoon. Discard seasoning that shows signs of spoilage.
For cleaning, let cookware cool gradually and follow its care instructions. Never shock a hot pan with cold water; rapid cooling can warp metal and may cause splashing or steam burns. Dry cast iron or carbon steel promptly, and use a very thin oil film if needed to maintain seasoning.
Frequently asked questions
These quick answers cover common questions about the seasoning’s ingredients, use, storage, and steak-cooking method. The recipe is a starting point: adjust the amount to your taste, but keep the food-safety temperature and your cookware’s limits in view.
Can I use table salt instead of kosher salt?
Yes, but measure carefully. Table salt is finer, so the same volume may deliver more salt. Start with less and adjust future batches to taste.
How much blend should I use per steak?
Use about 1 to 1½ teaspoons per 8-ounce (225 g) steak. Start at the lower amount if your salt crystals are small or you prefer a lighter coating.
Can I use pre-ground black pepper?
Yes. Coarsely cracked pepper gives the blend a more textured bite, but pre-ground pepper can work. The flavor and texture may differ.
Can I leave out the red-pepper flakes?
Yes. Leave them out for less heat, or reduce the amount. The rest of the blend will still season the steak.
When should I season the steak?
Apply the blend 15 to 40 minutes before cooking, or just before the steak enters the pan. Keep it refrigerated if you season it earlier.
Do I need to add extra salt before cooking?
Usually not. Salt is already part of the blend. Taste the finished steak before adding more.
What oil should I use?
Choose a refined oil labeled for high-heat cooking, and follow its product instructions. If it smokes persistently, lower the heat and ventilate.
Can I use the blend on chicken or vegetables?
Yes, if you like the flavor. Adjust the amount to the food and follow safe cooking guidance for the ingredient.
What temperature should a whole beef steak reach?
USDA guidance is 145°F (63°C) at the thickest point, followed by a 3-minute rest. Check with a food thermometer.
How should I clean the pan after searing?
Let it cool gradually and follow its care instructions. For stainless steel, soak stuck-on fond and loosen it with a nonabrasive utensil. Dry cast iron or carbon steel promptly.
(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)
