Montreal Steak Seasoning

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.

Cast Iron Steak

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.