COPYCAT MONTREAL STEAK SEASONING — Make your favorite steak seasoning at home. Perfect for grilling beef, chicken and pork, or for seasoning potatoes and vegetables.
I don’t know about you, but I just can’t bear to grill my steaks and burgers without a sprinkling of Montreal Steak Seasoning. But wouldn’t you know, last time we grilled burgers, I realized I was out.
But rather than making a trip to the store, I decided to try and mix up my own version of the classic spice mix at home.
It worked perfectly! There are quite a few recipes on the Internet for Montreal Steak Seasoning, so I sort of combined them to suit my tastes.
I do love the coarse texture of the store-bought version, so rather than using all ground spices, I opted for things like peppercorns, mustard seed, and coriander seed.
If you have a mortar and pestle or spice mill, that’s great! If not, you can put your spices in a zip top bag and crush them with a heavy rolling pin, or the edge of a cast iron skillet. That’s what I did, and it worked great.
Now that I know how easy it is to make my favorite steak seasoning at home, I might just keep doing it this way. And this would be a great gift for the grilling aficionado in your life!
And here’s a little secret my brother recently shared with me. This stuff is amazing on hash browns! I don’t know why I never thought of it myself, but trust me, you’ve got to give it a try!
Be sure to save this Copycat Montreal Steak Seasoning recipe to your favorite Pinterest board for later.
Copycat Montreal Steak Seasoning
Make your favorite steak seasoning at home. Perfect for grilling beef, chicken and pork, or for seasoning potatoes and vegetables.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1/2 cup
- 2 tablespoons peppercorns
- 1 tablespoon paprika
- 1 tablespoon coarse salt
- 1 tablespoon dried garlic or granulated garlic
- 1 tablespoon dill seed
- 1 tablespoon red pepper flakes
- 1 tablespoon onion powder
- 2 teaspoons coriander seeds
- 2 teaspoons mustard seeds
- Combine all spices and grind with a mortar and pestle or spice grinder. Or, place the spices in a zip top bag and crush with a rolling pin or heavy skillet.
- Store in an airtight container at room temperature.
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