|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||5%|
|Total Sugars 0g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
As its name implies, this flavorful seasoning comes from the great city of Montreal, where the combination of spices is often used on steak. There are probably hundreds of recipes for this mixture, each with its own nuances and ratios, but they're all based on the same idea: The spices provide heat and flavor without all of the floral herbs that many other blends may have.
This seasoning mix was developed from the dry rub that's used to make Montreal smoked meat, a cured and smoked beef brisket that's served at local delis. It eventually made its way onto steaks and ribs and also became popular at Montreal steakhouses.
Eventually, spice-maker McCormick began selling its own version of Montreal steak seasoning, but the spice blend is incredibly simple to make at home, calling for a handful of easy-to-find spices such as granulated onion and garlic, ground coriander, and paprika.
How to Use Montreal Steak Seasoning
Montreal seasoning is a classic spice blend for steaks. When using, make sure to bring the steak to room temperature by taking it out of the refrigerator 30 to 60 minutes beforehand. Add as much of the seasoning as you'd like immediately before cooking; if not given enough time to dry brine (you'd need at least an hour for that), the salt will draw water out of the meat, leading to a dry steak.
Montreal steak seasoning can also be made into a marinade. Add 1/2 teaspoon of the mix to 1/4 cup oil, 1/4 cup water, and 2 tablespoons vinegar.
Can You Put Montreal Steak Seasoning for Other Foods?
Yes! Though it has "steak" in its name, this spice rub is far more versatile than that. The all-purpose flavor booster also be used on other meats such as chicken and pork, or on seafood (try it with salmon!).
It's also a great seasoning for potatoes in all forms—think french fries, baked potatoes, hash browns, and potato puffs. Steamed, grilled, or roasted vegetables such as broccoli, mushrooms, and zucchini taste wonderful with it, too.
"All-purpose Montreal steak seasoning made from scratch is easy and wonderful to have on hand. Use it on anything you can think of to lend more flavor to foods." —Diana Andrews
Steps to Make It
Gather the ingredients.
Combine all of the ingredients in a small bowl. Stir well to mix. Sprinkle or rub onto your food of choice and enjoy.
How to Store
Store the seasoning in an airtight container and label the container with the date you prepared it. Keep in a cool, dark place for up to six months.
- If you don't want much heat, reduce or omit the cayenne pepper.
- If you are sensitive to onions, you can eliminate the granulated onion from the recipe and still enjoy the other flavors.
- For extra depth of flavor, substitute whole coriander seeds and toast them in a small skillet until they are browned. Then crush or grind them in a spice grinder or coffee grinder before adding them to the seasoning mix.