My take on the super flavorful Montreal steak seasoning, with smoky toasted spices.
You have the option to make a Gourmet version with whole spices or a No-fuss Montreal steak seasoning with ground spices.
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TL;DR
I think a homemade Montreal spice blend needs to be prepared with whole spices to bring out all the wonderful aromas.
It just makes the difference, and it will take your steak to a whole new level! Your family and friends will be raving about your new homemade seasoning blend.
Nonetheless, I know that you guys are short on time, and therefore I'm sharing two options to prepare this spice blend with the pros and cons.
One is with whole spices which are tempered in a dry pan to release all the aromas, and the other is the last-minute easy mix seasoning blend version.
Ingredients
This recipe consists of 9 spices. Each has a purpose and supplements the other spices. I carefully developed this seasoning blend with flavoring characteristics in mind.
- Salt — Technically a rub, the steak seasoning primarily consists of salt. The idea is to rub the spice blend into the meat, and salt has the ability to fuse with the meat, enhancing all the beautiful meat juices.
- Black Pepper — High quality black peppercorn is fruity and tingles our taste buds. I used our homegrown Tellicherry peppercorn. I recommend a high-quality peppercorn variety so that you can make the most of your carefully crafted spice blend.
- Red Pepper Flakes
- Paprika — I like to use smoked Spanish style sweet paprika. The smokiness adds to the flavor experience.
- Garlic Powder — You can use toasted or normal garlic powder.
- Onion Powder — toasted or normal, both are fine.
- Coriander Seeds — Adds a warm aroma to your blend of spices, rounding up the steak seasoning taste.
- Dill Seeds — An integral part of every Montreal seasoning. Related to cumin and caraway seed, they add a sweet, savory aromatic touch to your spice rub.
- Mustard Seeds Yellow or White — The yellow and white mustard seed varieties are more pungent and less bitter in my opinion. They grind well, compared to small brown and black mustard seed types.
No-Fuss Version
The No-Fuss steak seasoning version is super basic. Just mix all ground spices and the salt and use it on your steak.
Gourmet Version
The Gourmet Version is partially prepared with whole spices. All the whole spices need to be dry-roast in a skillet each separately for a minute or so, so that the aroma is released.
You need to roast and grind them separately because you have to measure the ground spices to follow the correct recipe ratio.
Step 1
Dry-roast the black pepper first until you can smell the peppery fragrance in the air. Keep aside so that it gets to cool down.
Now dry roast the coriander seeds, then continue the same process with the dill seeds and at least the mustard seeds.
Step 2
Grind each whole spice one by one in a spice or coffee grinder. Keep separate from each other.
Except the dill seeds, they don't need to be ground. We add them whole to the blend to add texture.
Step 3
Strain your ground spices.
Measure each out.
Step 4
Combine all the ground spices, salt, and dill in a small mixing bowl. Use the steak seasoning or store it in a jar.
📖 Recipe
DIY Montreal Steak Seasoning (Gourmet + No-Fuss Version)
Ingredients
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper Ground
- ½ Teaspoon Red Chili Pepper Flakes
- ½ Teaspoon Paprika Powder sweet and smoked
- 1 Teaspoon Garlic Powder
- ¼ Teaspoon Onion Powder
- ¼ Teaspoon Coriander Seeds Ground
- ½ Teaspoon Dill Seeds whole (do not grind!)
- 1 Teaspoon Yellow Mustard Seeds Ground
Instructions
Make with Ground Spices (No-Fuss Version)
- Place all your ground spices, including the whole dill seeds, into a small mixing bowl and combine the spices.1 Teaspoon Salt, 1 Teaspoon Black Pepper Ground, ½ Teaspoon Red Chili Pepper Flakes, ½ Teaspoon Paprika Powder, 1 Teaspoon Garlic Powder, ¼ Teaspoon Onion Powder, ¼ Teaspoon Coriander Seeds Ground, ½ Teaspoon Dill Seeds, 1 Teaspoon Yellow Mustard Seeds Ground
- Use your spice blend directly as a rub on your steaks, or store in a labeled spice jar.
Make with Whole Spices (Gourmet Version)
- You will need to temper (*See Notes) each spice separately because the spices need to be ground so that you can measure the required teaspoons for your spice blend. Temper only the black peppercorn, the coriander seeds, the dill seeds and the yellow mustard seeds. Each tempering (i.e. spice toasting) takes only a minute or so.
- Place the black peppercorn into your skillet and heat them until they start to emit a peppery smell. Toss them around occasionally so that they get toasted on all sides. Take from the heat and keep aside when done.
- Also temper your coriander seeds, dill seeds and yellow mustard seeds. Leave them to cool for a moment aside.
- Grind each spice separately in a blender (or mortar and pestle if you feel adventurous), the black peppercorn, the coriander seeds and the yellow mustard seeds. You don't need to grind the dill seeds, as they add texture to the spice blend.
- Strain your ground spices and measure each spice.
- Measure your teaspoons of ground species and combine them with the remaining spices and salt into a Montreal steak seasoning blend. Store or use as required.1 Teaspoon Salt, 1 Teaspoon Black Pepper Ground, ½ Teaspoon Red Chili Pepper Flakes, ½ Teaspoon Paprika Powder, 1 Teaspoon Garlic Powder, ¼ Teaspoon Onion Powder, ¼ Teaspoon Coriander Seeds Ground, ½ Teaspoon Dill Seeds, 1 Teaspoon Yellow Mustard Seeds Ground
Notes
Equipment
- 1 Spice Jar with Label To store your spice blend
- Stainless Steal Non-Stick PFOA-free Frying Pan If you are using whole spices, to temper (toast) the spices over dry heat.
- Blender/ Spice Grinder/ Food Processor For whole spices only.
- Fine-Mesh Strainer To strain ground spices
- Small Mixing Bowl To combine the spices
Nutrition
Whole VS Dried Spice Comparison
You can compare the pros and cons of working with whole (Gourmet version) or ground spices (No-Fuss version), to make this Montreal steak rub.
| Whole Spices | Ground Spices | |
| Ingredient Quality | Because you see and perhaps even smell or taste the spice, you can handpick the best quality for your spice blend. | Ground spices are often just low-quality spices. It's easy to disguise the lack of quality when it's ground. |
| Flavor | Much more flavorful, especially if you decide to toast (aka temper) your spices in a dry skillet. The heat brings out all the precious aromas. | You never know how long these spices have been sitting around. Once you grind spices, they slowly lose their aroma over time. |
| Ease to Prepare | It takes more work to prepare a spice blend with whole spices because you have to grind them fine. Having the right grinder also makes a difference. I can recommend a small coffee bean or spice blender. | Undeniably, it's easier to just mix already ground powdered spices. You will take only a few minutes to blend it all to a seasoning blend. |
| Price | Look out for whole spices in an Asian, Indian or Caribbean Store and you will find large high-quality bags of whole spices at a fair price. | Ground spices usually cost more for the quantity and quality that you get compared to whole spices. |
Uses
Rub your steak with the Montreal steak seasoning. I like to leave it to sit to infuse my steak cuts in the fridge overnight.
You can prepare a meat marination with this steak seasoning. The simplest version involves combining the steak seasoning with olive oil.
Storing
Keep your seasoning in a small airtight glass container or spice jar.
I choose glass so that I don't forget about the seasoning blend. When I see the spice blend, I'm more likely to use it sooner than later.
It's also better to prepare a fresh batch every so often. Spices technically don't spoil, except if it's humid, and they get moldy, but ground spices loos aroma and oomph.
Don't forget to label your spice jars with the name and date!
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