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jar of homemade montreal steak seasoning

Montreal Steak Seasoning Recipe

Tami McBride
Create an easy Montreal steak seasoning recipe by toasting and grinding whole spices and crushing dried herbs. This recipe makes a peppery, slightly spicy, not too salty seasoning to flavor steak, burgers, chicken, potatoes, and more.
4.67 from 6 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Pantry/Seasonings
Cuisine Seasoning
Calories 9 kcal

Ingredients
  

  • 2 tablespoons mixed peppercorns black, white, green, and red or all black peppercorns
  • 2 tablespoons coriander seeds
  • 1 tablespoon mustard seeds
  • 1 tablespoon allspice seeds
  • 1 tablespoon dehydrated garlic
  • 1½ tablespoons dill seed dried
  • 1 tablespoon rosemary leaves dried
  • 2 teaspoons sweet paprika ground
  • 1 teaspoon red pepper flakes
  • 2 tablespoons Morton kosher salt

Instructions
 

  • MEASURE out the whole spices and dried herbs.
  • PRE-HEAT a small skillet on the stove over medium heat.
  • TOAST the peppercorns, coriander seeds, mustard seeds, and allspice seeds separately. Because of the different seed sizes, not all the spices toast at the same speed. The peppercorns take about 5 to 7 minutes to toast over medium low heat. Coriander seeds take about 4 to 5 minutes, mustard seeds take 3 to 4 minutes, and allspice seeds take 5 to 6 minutes to toast. Take care to not burn the spices.
  • COOL the spices for about 3 minutes before grinding.
  • COARSELY GRIND the spices. Use a food processor, spice grinder, or small coffee grinder. Pulse about 5 to 7 times, or until the spices are coarsely ground. If your spice grinder is small, you may need to grind the larger spices separately.
  • CRUSH the rosemary, dill, and garlic. I recommend using the same spice grinder or food processor. Pulse 2 to 3 times.
  • MIX the ground spices, crushed herbs, and the rest of the ingredients in a medium-sized bowl. Stir with a spoon until all the ingredients are mixed well.
  • STORE in an airtight container on your spice shelf for up to 3 months. Spices slowly lose their flavor and aroma after being ground, so keep the lid on the container.

Notes

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Nutrition

Serving: 1gCalories: 9kcalCarbohydrates: 2gSodium: 473mgFiber: 1g
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