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Montreal Steak Seasoning (Copycat Recipe)

Montreal Steak Seasoning (Copycat Recipe)

This Montreal steak seasoning (copycat recipe) is so easy to make, is less expensive than the store bought version and tastes fantastic. We were celebrating my daughter’s 17th birthday so I made her some steak and potatoes–her favorite! I decided to do a different seasoning for the steaks this time and tried this steak seasoning I found on Let’s Dish Recipes. The steaks tasted extra delicious because of this flavorful seasoning blend.

Montreal Steak Seasoning (Copycat Recipe)

How to Make Montreal Steak Seasoning (Copycat Recipe)

Combine the peppercorns, paprika, coarse salt, dried garlic, dill seed, onion powder, red pepper flakes, coriander seeds, and mustard seeds together in a spice grinder and blend until coarsely blended. Side Note: You can also use a mortar and pestle or a zip lock bag and a rolling pin to crush the spices. 

Store the seasoning in an airtight container at room temperature. Enjoy.

Montreal Steak Seasoning (Copycat Recipe)

Montreal Steak Seasoning (Copycat Recipe)

Montreal Steak Seasoning (Copycat Recipe)

Prep Time: 10 minutes
Course: Miscellaneous
Author: Adapted by Pam / Original by Let's Dish Recipes

Equipment

  • Spice grinder or mortar & pestle

Ingredients

  • 2 tbsp peppercorns
  • 1 tbsp paprika
  • 1 tbsp coarse salt
  • 1 tbsp dried minced garlic
  • 1 tbsp dill seed
  • 1 tbsp onion powder
  • 2 tsp coriander seeds
  • 2 tsp mustard seeds
  • tsp crushed red pepper flakes

Instructions

  • Combine the peppercorns, paprika, coarse salt, dried garlic, dill seed, onion powder, red pepper flakes, coriander seeds, and mustard seeds together in a spice grinder and blend until coarsely blended.
    Side Note: You can also use a mortar and pestle or a zip lock bag and a rolling pin to crush the spices. 
  • Store the seasoning in an airtight container at room temperature. Enjoy.
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3 Comments

  1. This looks wonderful! I’d use it not only on steak, but all sorts of meats. Neat combo of flavors — thanks.