Hallee’s Marvelous Homemade Montreal Steak Seasoning Mix
Montreal steak seasoning is a true North American invention, credited to Schwartz’s Montreal Hebrew Delicatessen, that combines the British love of beefsteaks with the French flair for seasoning. It’s excellent on red meats like steaks as well as on sides like baked potatoes.
Ingredients
Method
- For a Montreal Steak Rub, combine the paprika, black pepper, garlic powder, onion powder, coriander, dill, and red pepper flakes.
- For a Montreal Steak Seasoning, add 1 tablespoon kosher salt.
- Mix all ingredients well. Briefly grind with a mortar and pestle, or use a coffee grinder, a food processor, or a blender and just pulse a few times.
- Store at room temperature in an airtight container away from light. Use within three months.
Nutrition
Notes
Makes about 3/4 cup. I really recommend leaving the salt out of this mix. When you leave out the salt, you have a tasty seasoning and an always-ready dry rub. You never want to use salt as a rub, since salt wicks moisture from your meat. I typically make my seasoning mixes in the summertime when my fresh herbs are taking over the world. I lay the herbs out on a baking sheet lined with parchment and low bake them in the oven, or put them in the dehydrator, and in a few hours I have fresh dried herbs. I pulse them in the food processor or coffee grinder until they reach the desired consistency.
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