Montreal steak seasoning is a coarse, bold spice blend created in the style of Montreal deli-style smoked meats. The blend combines coarse salt, coarse black pepper, garlic, paprika, onion, and dried herbs — particularly coriander and dill — with occasional red pepper flakes and mustard seeds. Its coarse grind is part of its identity, creating texture on the surface of grilled steaks and burgers.
The seasoning was popularized by McCormick in the late 1980s but traces its roots to the spice rubs used on Montreal smoked meat (a pastrami-style cured brisket). It's particularly well-suited to thick cuts of beef like ribeye, New York strip, and T-bone, but also works on burgers, pork chops, and roasted potatoes. The dill and coriander distinguish it from other steak seasonings.
Montreal steak seasoning's combination of coarse texture and the unexpected dill-coriander notes makes it harder to substitute than simpler blends. But most home cooks have the key ingredients.
■Best Substitutes for Montreal Steak Seasoning
| Substitute | Flavor Match | Swap Ratio |
|---|---|---|
| Coarse salt + coarse pepper | Simplest option, great on beef | Equal parts by weight |
| Salt + pepper + garlic + paprika | Core flavor, easy DIY | Mix to taste |
| Homemade blend (see FAQ) | Exact match | 1:1 |
| Steak seasoning (generic) | Commercial equivalent | 1:1 |
| Kansas City-style seasoning | Sweeter, less herbal | 1:1 |
| Lawry's Seasoned Salt | Saltier, different herb profile | Use ¾ of the amount |
| Salt + pepper + coriander + dill | Captures the signature notes | Mix to taste |
■How to Choose the Right Substitute
For premium steak on the grill or in a cast iron skillet, coarse salt and coarse black pepper in roughly equal parts is genuinely excellent and many professional chefs prefer it over any commercial blend. The seasoning shouldn't compete with the flavor of good beef.
If you want to replicate the specific Montreal flavor, dill and coriander are the two distinctive ingredients. Including these — even in a simple salt-pepper-garlic base — produces a noticeably Montreal-style result.
■Frequently Asked Questions
What can I substitute for Montreal steak seasoning on a ribeye?
Equal parts coarse kosher salt and coarsely cracked black pepper is the classic choice for premium cuts. Add a pinch of garlic powder and dried dill for a more complex substitute. Apply 45 minutes before cooking and let it rest uncovered in the fridge.
What can I substitute for Montreal steak seasoning on burgers?
A mix of coarse salt, black pepper, garlic powder, onion powder, and paprika seasons burger patties well. For a closer Montreal match, add a pinch of coriander and dried dill to the blend. Mix into the meat or apply externally before grilling.
Can I leave out Montreal steak seasoning entirely?
For high-quality beef, salt and pepper alone are more than sufficient. The best steakhouses in the world use nothing else. Montreal seasoning adds character but is not necessary for excellent results.
Can I make my own Montreal steak seasoning at home?
Yes. Combine 2 tbsp coarse kosher salt, 2 tbsp coarsely cracked black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp paprika, 1 tsp coriander seeds (lightly crushed), 1 tsp dried dill, and ½ tsp red pepper flakes. Keep the grind coarse — this is key to the Montreal texture.
How much Montreal steak seasoning should I use per steak?
Use about 1–2 teaspoons per side of a 1-inch thick steak. The blend is salty, so don't over-apply. Let it sit on the meat for at least 30 minutes before cooking so the salt can penetrate.