If there is one spice blend that has earned a permanent spot next to my grill, it is Montreal steak seasoning. I have tested dozens of rubs over the years in my kitchen, and nothing delivers that same punchy, coarse-cracked crust quite like a proper Montreal blend. It is bold without being aggressive, herby without being delicate — and when it hits a hot cast-iron skillet, the aroma alone draws everyone into the kitchen. Whether you are working with a thick ribeye, a lean sirloin, or a skirt steak for tacos, the best Montreal steak seasoning transforms a good piece of beef into something genuinely memorable.
In this guide, I am breaking down exactly what makes this seasoning so effective, how to use it like a pro, and why it belongs in every serious home cook’s spice drawer.
📋 Jump to Section
Why You’ll Love This Recipe
Montreal steak seasoning works because of its coarse grind. Unlike fine spice blends that sit on the surface, the chunky cracked black pepper, dehydrated garlic, and coriander seeds lodge into the meat fibers and survive high-heat cooking. The result is a deeply textured crust packed with flavor at every bite — not just on the outside.
The blend also accelerates the Maillard reaction — the chemical browning process that creates hundreds of new flavor compounds when proteins and sugars meet intense heat. The sugars in the dehydrated onion caramelize rapidly at high temperatures, creating that signature mahogany crust that looks as good as it tastes.
I have found that even a 30-minute seasoning rest at room temperature makes a measurable difference. The salt draws moisture to the surface, which then gets reabsorbed along with the spice flavors, essentially pre-brining the meat from the outside in.
The Butcher’s Selection
- 2 lbs ribeye, New York strip, or sirloin steak (1–1.5 inches thick)
- 2 tbsp coarse sea salt or kosher salt
- 2 tbsp coarsely cracked black pepper
- 1 tbsp dehydrated garlic flakes (not powder)
- 1 tbsp dehydrated onion flakes
- 1 tsp whole coriander seeds, lightly crushed
- 1 tsp crushed red pepper flakes
- 1 tsp dried dill weed
- 1 tsp smoked paprika
- 1 tbsp neutral oil (avocado or grapeseed) for searing
- 1 tbsp unsalted butter, for basting
Fat ratio note: For ribeye, the natural intramuscular marbling keeps the steak moist under the seasoning crust. For leaner cuts like sirloin, the oil coating before seasoning is non-negotiable — it creates a barrier that prevents moisture loss during the initial high-heat sear.
How to Make Montreal Steak Seasoning
- Mix the blend. Combine salt, cracked pepper, garlic flakes, onion flakes, coriander, red pepper, dill, and paprika in a small bowl. Stir thoroughly. The coarse texture is intentional — do not grind it finer.
- Prep the steak. Pat steaks completely dry with paper towels. Residual surface moisture creates steam rather than a sear, and steam is the enemy of a proper crust.
- Season generously. Press the Montreal seasoning firmly into both sides and the edges of each steak. Use about 1.5 tsp per side for a 3/4-inch steak, and 2 tsp per side for a 1.5-inch cut. Press — don’t just sprinkle.
- Rest at room temperature. Let the seasoned steaks sit uncovered for 30–45 minutes. This tempers the meat and gives the salt time to begin penetrating the surface.
- Sear over high heat. Heat a cast-iron skillet or grill over high heat until smoking. Add oil, then steaks. Do not move them for 3–4 minutes per side for a 1-inch steak. You are building the crust — trust the process.
- Baste with butter. In the final 90 seconds, add butter and tilt the pan. Continuously spoon the foaming butter over the steak to enrich the crust with nutty, caramelized flavor.
- Check internal temperature. Pull at 130°F / 54°C for medium-rare or 140°F / 60°C for medium. Carryover cooking adds 3–5°F during rest.
- Rest before cutting. Rest on a wire rack for 5–8 minutes. This allows muscle fibers to relax and redistribute juices evenly throughout the steak.
- Slice against the grain. Identify the muscle fiber direction and cut perpendicular to it. This shortens the fibers and dramatically reduces the chewing effort.
Pro Cooking Tips
For the absolute best sear, use a cast-iron skillet rather than a non-stick pan. Cast iron retains heat at extremely high temperatures and does not drop below the Maillard threshold when cold meat hits the surface — a temperature drop that produces gray, steamed meat instead of a proper crust.
Montreal seasoning also works beautifully before a braising step. My slow cooker Swiss steak with brown gravy benefits enormously from a hard Montreal-seasoned sear that locks in flavor compounds before the long braise.
For the history and classic ratios behind this blend, The Spruce Eats’ deep dive on Montreal seasoning is a well-researched reference worth bookmarking.
Recipe Variations
🔥 Reverse Sear Method
Season the steak, then bake low at 250°F until internal temp hits 115°F. Finish with a blazing 60-second sear per side. Produces edge-to-edge even doneness with an impeccable crust.
🧈 Keto Compound Butter
Mix 2 tbsp Montreal seasoning into softened butter with lemon zest. Roll in plastic wrap, freeze, and slice medallions over hot steak. Zero carbs, maximum richness.
🐢 Slow Cooker Chuck Roast
Coat a chuck roast with 3 tbsp Montreal seasoning, sear until deeply crusted, then slow cook on low with beef broth for 8 hours. The spices mellow into a deep, savory braising liquid.
🌿 Herb-Amplified Variation
Add 1 tsp dried thyme and 1 tsp dried rosemary to the standard blend. The added herbaceousness works brilliantly on lamb chops and pork tenderloin as well.
What to Serve With This Dish
- Crispy smashed potatoes with garlic butter
- Grilled asparagus with lemon zest
- Classic wedge salad with blue cheese dressing
- Creamed spinach, steakhouse-style
- Thick-cut onion rings with buttermilk batter
- Charred corn with cotija and smoked paprika
Storage & Meal Prep
Nutritional Information
| Nutrient | Per Serving | % Daily Value |
|---|---|---|
| Calories | 480 kcal | 24% |
| Protein | 46g | 92% |
| Total Fat | 31g | 40% |
| Saturated Fat | 12g | 60% |
| Carbohydrates | 3g | 1% |
| Sodium | 820mg | 36% |
| Iron | 4.2mg | 23% |
Based on a 7oz ribeye steak with standard seasoning application. Values are estimates.
Common Mistakes to Avoid
FAQs
Yes — it works well on chicken thighs and salmon. Reduce the salt application by about 30% since poultry and fish are more sodium-sensitive. The same press-and-rest technique applies.
A good rule is 1 tablespoon per pound of steak, applied to both sides and edges. For a lighter crust, use 2 teaspoons per pound. More than 1.5 tbsp per side on thin steaks risks over-salting.
Commercial blends often contain celery salt and anti-caking agents. Homemade lets you control salt content and grind coarseness, which significantly impacts the final crust texture. In my kitchen tests, homemade wins every time.
Absolutely — and I recommend it. Apply the seasoning 12–24 hours before cooking and leave the steak uncovered on a rack in the fridge. The salt draws moisture out and reabsorbs it, seasoning deeper into the muscle. The dry surface also sears more efficiently.
Cook’s Notes on Montreal Seasoning Uses
Montreal seasoning goes beyond steak. If you searched for Montreal seasoning ingredients, the core blend is coarse black pepper, garlic, coriander, dill, and red pepper flakes — this recipe gives you the exact ratios. For how to use Montreal steak seasoning: rub generously on both sides 30 minutes before cooking, use about 1 tablespoon per pound. It works equally well on chicken thighs, pork chops, roasted vegetables, and even popcorn. The homemade version lets you adjust the salt level, which the store-bought version loads heavily.
Save This Recipe on Pinterest!
Loved this guide to Montreal steak seasoning? Pin it to your board and come back any time you need the perfect sear.
📌 Pin This Recipe
Montreal Steak Seasoning – Bold Flavor for Perfect Steaks
A recipe for Montreal steak seasoning that delivers a punchy, coarse-cracked crust on steak
- 2 lbs pounds ribeye, New York strip, or sirloin steak 1-1.5 inches thick
- 2 tbsp tablespoons coarse sea salt or kosher salt
- 2 tbsp tablespoons coarsely cracked black pepper
- 1 tbsp tablespoons dehydrated garlic flakes
- 1 tbsp tablespoons dehydrated onion flakes
- 1 tsp teaspoons whole coriander seeds, lightly crushed
- 1 tsp teaspoons crushed red pepper flakes
- 1 tsp teaspoons dried dill weed
- 1 tsp teaspoons smoked paprika
- 1 tbsp tablespoons neutral oil (avocado or grapeseed) for searing
- 1 tbsp tablespoons unsalted butter for basting
Preparation
Mix the Montreal steak seasoning blend
Pat the steaks completely dry with paper towels
Season the steaks generously with the Montreal steak seasoning blend
Let the seasoned steaks sit uncovered for 30-45 minutes at room temperature
Cooking
Heat a cast-iron skillet or grill over high heat until smoking
Add oil to the skillet, then add the steaks
Sear the steaks for 3-4 minutes per side for a 1-inch steak
Baste the steaks with butter in the final 90 seconds of cooking
Check the internal temperature of the steaks and pull at 130°F for medium-rare or 140°F for medium
Let the steaks rest on a wire rack for 5-8 minutes before slicing
- Cast-iron skillet
- Grill
This recipe makes a delicious and flavorful Montreal steak seasoning that is perfect for grilling steak
Did You Try Our Recipe ?
Scrumptious
My husband (who is extremely picky) loved the liver & onions so much!! I didn’t have any beef broth or Sherry so I used about a tbl of Worcestershire and 1/4 c of white wine …..it was scrumptious
Response from MeatRecipesBox
Oh wow, I’m so happy to hear that!! 😍 I love that you made it work with what you had on hand — Worcestershire and white wine sound like a delicious twist. So glad your husband enjoyed it, especially being picky! Thank you for sharing your version, it makes me smile knowing it turned out scrumptious!
This was amazing
This recipe turned out really amazing! It’s juicy and spiced deliciously. I definitely would use less of the spicy pepper next time, but it really was delicious and I don’t think I’ll make chicken legs any other way from now on.!
Response from MeatRecipesBox
Thank you for taking the time to leave such a thoughtful review. I’m really glad to hear the recipe turned out juicy and full of flavor for you. That’s exactly what I was hoping for when putting it together. Good call on the spicy pepper as well. Adjusting the heat level to your own taste is always the best approach, and using a little less next time should make it just right for you. I really appreciate you trying the recipe and sharing your experience. It’s great to know it worked so well for you.
I Didn’t Expect This Cornbeef Hash Recipe to Taste This Good!!
One skillet. A handful of simple ingredients. Thirty minutes on the clock. And somehow… I ended up with the crispiest, most comforting cornbeef hash recipe I’ve made in years.
I wasn’t expecting much—just a quick, no-fuss meal. But that first bite? Crispy edges, tender potatoes, smoky corned beef, a little kick of pepper. It tasted like something straight off a cozy diner griddle.
Honestly, it caught me off guard—in the best way. Here’s why this simple skillet completely won me over.
Emma Delacourt
Recipe Developer & Founder, MeatRecipesBox
Emma has been developing and testing meat recipes since 2019. She focuses on temperature precision, food science, and making restaurant-quality results accessible for home cooks. Every recipe on this site is tested multiple times before publishing.
