The very first time I had Montreal Steak Seasoning I fell in love. I use it on steak, burgers and sprinkle a bit here and there where it probably has no business going! It sparks up just about anything it’s used on.
I’ve tried for years to copycat this seasoning. Finally, I think I’ve come pretty close. And I love this even if it’s not exactly like McCormick’s.
There’s two issues that make it hard to exactly duplicate the McCormick’s Montreal Steak Seasoning:
- McCormick uses Paprika Oleoresin, and it’s NOT the same as paprika. It’s vilified for some and praised by those in the frozen food/fast food industry. It gives food an intensity that’s hard to mimic.
- The other ingredient is oil. As soon as I added a little oil to the spice mix, below, I had an “aha” moment. I don’t add any oil to the mix, though, for fear it might not stay as fresh as I’d like. Feel free to add a few drops as you cook.
So here’s my version, sans any oleoresin or oil. While it’s not quite the same as McCormick’s, it’s pretty darned tasty on everything I’ve tried it on.
Use it as is, or as a jumping off point for your own “new” version.
Montreal Steak Seasong
- 2 tablespoons kosher salt
- 1 1/2 tablespoons fresh coarsely ground black pepper
- 1 tablespoon brown sugar (not shown in photo)
- 1 tablespoons coriander seed
- 1 tablespoon dried minced garlic
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon mustard powder
- 1/2 teaspoon dried dill
Grind whole spices with spice grinder, blender or by hand. Mix all spices together. Keep in a small jar in a cool, dark cupboard.
If you’d like to see more of my spice & herb blends, check out Spice, Herb & Flavor Packet Substitutes. I’m adding as I go along!