Montréal Steak Seasoning (Québec)

Famous Montréal steak seasoning combines the British love of beefsteaks with the French flair for seasoning. There are probably hundred of recipes for this seasoning, but they are all based on the same idea. Heat and flavour without all the floral herbs of many Old World blends.

Montréal seasoning hails from Montréal, Québec, Canada where I was born and lived for 40 years. It was developed from the dry rub mix that is used in making Montréal smoked meat, which is a cured and smoked beef brisket (similar to pastrami). Once someone began using it on steaks and ribs, it became popular at delis and steakhouses in Montral.

Besides using this seasoning on steaks, consider using it chicken, pork, or salmon. It's also a great seasoning to use on potatoes, including french fries, baked potatoes, hash browns, and tater tots. Use it on broccoli, mushrooms, and other grilled or roasted vegetables. You can use it in marinades as well.

2 Tbsp. black pepper, freshly ground
2 Tbsp. ground paprika (not smoked)
2 Tbsp. sea salt
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
1 Tbsp. ground cayenne pepper
1 Tbsp. coriander seeds, crushed
1 Tbsp. dill seeds, crushed

Combine ingredients in a glass jar and shake well to combine. If seasonings are whole, process in a blender or food processor so that they're still large, but crushed.

Store in an airtight jar. Keep in a cool, dark place for up to six months.

Makes 2/3 cup (10 servings).

Using Montreal Steak Seasoning:

Dry-Rub: Montreal steak seasoning is an excellent dry rub for all cuts of steak. First, bring your steak to room temperature by taking it out of the refrigerator for 30-60 minutes. Add the seasoning (lightly or more to your taste) immediately before cooking. You don't want it on in advance as the salt will draw water out of the meat.

Marinade: add ½ tsp. of the mix to ¼ cup oil, ¼ cup water, and 2 Tbsp. vinegar. Marinate the steak for 15 minutes or more in a plastic bag in the refrigerator before grilling. Be sure that you dispose of the marinade that has been in contact with the raw meat. Make fresh marinade if you wish to use it as a baste or sauce.