DIY Montreal Steak Seasoning (Gourmet + No-Fuss Version)
Instructions to make Montreal steak seasoning with ground spices or whole spices.
Servings: 2 Tablespoon
Calories: 13kcal
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
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
Video
Notes
Tempering here means to dry roast the spices for a short time over a medium high heat setting in a skillet. This brings out the aroma of your spices and your spice blend will be more flavorful. Tempering in general can also mean roasting spices in oil when preparing a meal. In the case of a spice blend, the spices are dry roasted in a pan without oil.
Montreal Steak Seasoning originated in the Jewish circles of Montreal, and therefore it's originally a Kosher spice blend.
Nutrition
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1173mg | Potassium: 64mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 400IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg