Knowing how to make homemade Montreal steak seasoning can ramp up the flavor of that steak you’re grilling.
As with many homemade spice mixes like DIY Mrs. Dash or taco seasoning, it’s less expensive to make your own if you already own the spices. If you don’t, it’s worth buying fresh spices to make it so you can adjust the ingredients to suit your palate.
Now, you can certainly just sprinkle this on your steak before grilling and maybe add a little more after the meat rests if you like. But to really get that steakhouse flavor, make it into a marinade.
ORIGIN
Although we associate Montreal Steak Seasoning with steak, of course, it apparently originated as a seasoning for brisket. Then, one day, a very smart man decided to sprinkle it on some broiled liver and thus a flavor trend was born.
USES
You can (and should) use homemade Montreal Steak Seasoning on steak, of course, but its versatility doesn’t stop there.
• Add it to your ground beef when making burgers.
• Rub it on salmon before grilling or baking.
• Sprinkle it on bacon before cooking it in the oven.
• Use it as a popcorn flavoring.
• Dip the rim of your Bloody Mary glass in the mix. Yum!
• Sprinkle it on steamed vegetables.
• Add a pinch to melted butter and brush it onto corn on the cob.
• Add 1 tbsp. of it to 1 cup white vinegar and bring to a boil. Throw in some onion slices and remove from heat to let cool. Drain for some zesty quick pickled onions to add to salads or burgers.
For extra flavor in your steak, use the Montreal Steak Seasoning mix to make this marinade.
Montreal Steak Marinade
1/2 cup olive oil
1/4 cup soy sauce
4 tablespoons homemade Montreal Steak Seasoning Mix (below)
Combine the ingredients in a bowl and pour into a resealable plastic bag (or use the marinate setting on your vacuum sealer). Add your steak and remove as much air from the bag as possible, then let the steak marinate for at least an hour — overnight is even better! Be sure to turn the bag at least once so the steak marinates evenly.
Montreal Steak Seasoning
Ingredients
- 2 tablespoons paprika
- 2 tablespoons black pepper
- 2 tablespoons kosher salt
- 1 tablespoon granulated garlic or garlic powder
- 1 tablespoon granulated onion or onion powder
- 1 teaspoon coriander seeds crushed
- 1 teaspoon red pepper flakes crushed
- 1 teaspoon dried thyme leaves crushed
- 1 teaspoon rosemary crushed
Instructions
- Combine ingredients in a bowl. Transfer to a shaker jar for use.
- Store in a cool, dry place.
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How many servings of what size would you say are in this recipe?
Adding up the ingredients shows that it makes a little over 9 tablespoons (or slightly over half a cup) of Montreal Steak Seasoning. As far as serving size, though, it’s difficult to say since there’s no standard serving size. Everyone has different opinions on how much seasoning they like on their steak, you know? I’d say I use about 1 teaspoon per steak, so this would be enough for me to do 27 steaks.
I made this with the one adjustment of using salt substitutes – partial Morton Lite Salt and partial No Salt for my husband’s needs. Thanks for the recipe.
You’re welcome! That Morton Lite is wonderful for people trying to reduce their sodium intake, but the potassium chloride used to replace half of the salt (or, in the case of Nu-Salt, to replace it entirely) definitely alters the flavor. When making homemade blends, I’d recommend skipping any salt listed in a recipe’s ingredients and then adding the Morton Lite (or Nu-Salt) to taste at the table, after cooking.