Finishing & garnish
Montreal steak seasoning
Mélange d'épices à steak de Montréal · A coarse, dry spice blend of cracked black pepper, coriander seed, dill seed, and salt with garlic and chili, originating from a Montreal deli in the 1940s–50s and now a pantry staple across North America for grilled red meat. It is a finishing/rub component applied before or after grilling, never a cooked dish itself.
The formula
2:2:1:1:1:1:¼ pepper:salt:coriander:dill:garlic:onion:chili flakes
By volume; whole seeds crushed, not finely ground. Onion and mustard seed are common but optional additions.
Identity
- dry spice blend
- Canadian-American pantry staple
- coarse-grind rub
- no-cook preparation
- originated in Montreal deli
- applied pre- or post-grill
Ingredients
| Base | cracked black peppercorns | Provides the dominant pungent heat; traditionally mixed (black/red/white) peppercorns per RICARDO. |
| Aromatics | coriander seed | Toasted and crushed; gives citrusy, nutty backbone. |
| Seasoning | coarse sea salt or kosher salt | Halite base; coarse crystals give texture. |
| Flavor | dill seed | Distinctive anise-like note that defines the blend. |
| Aromatics | garlic powder or granules | Adds savory depth; granules preferred for texture. |
| Flavor | red pepper flakes or cayenne | Provides background heat; amount kept low. |
| Flavor | onion powder | Common addition (RICARDO, Cookidoo) but omitted in some versions. |
Method
- 1Measure whole spices (peppercorns, coriander, dill seed, chili flakes) and salt separately.Separating whole from pre-ground lets you control grind texture and keeps volatile aromatics fresh.
- 2Toast whole spices dry in a skillet over medium heat 2–3 minutes until fragrant.Toasting awakens the essential oils in coriander and dill, deepening the blend's aroma.
- 3Crush toasted whole spices in a mortar, coffee grinder or Thermomix to a coarse crack, not a powder.A coarse texture gives the signature mouthfeel and prevents the rub from burning over high grill heat.
- 4Combine crushed spices with salt, garlic powder, onion powder and any dried herbs.Ground powders distribute evenly through the coarse mix without over-processing the seeds.
- 5Stir to homogenize and rest 10 minutes so flavors meld.Brief resting allows the salt to absorb residual oils and unifies the blend.
- 6Transfer to an airtight jar and label.Protects aromatics from light and moisture, the two main enemies of dry rubs.
Techniques that matter
Dry toasting
Releases fat-soluble aromatics in coriander and dill seed that grinding alone cannot unlock.
Coarse cracking (not powdering)
Coarse particles adhere to meat, resist burning over direct flame and deliver bursts of flavor.
Dry rub application
Salt draws surface moisture forming a brine that seasons the steak and aids Maillard browning.
Variations & derivatives
Smoky Hey Grill Hey versionUnited States
Adds smoked paprika to mimic wood-fired flavor on a gas grill.
Thermomix / Cookidoo versionQuebec
Doubles dill and adds mustard seed plus paprika for sharper, more herbaceous profile.
Low-salt Recettes Gourmandes versionQuebec
Cuts salt by two-thirds and adds dried dill weed for a milder table-shaker.
Used in these dishes
Substitutions
- Dill seed → Caraway or fennel seed — Provides similar anise notes but shifts the flavor toward rye bread; acceptable.
- Coriander seed → Cumin seed — Earthy warmth but loses citrus character; use only in emergencies.changes result
- Garlic powder → Granulated garlic or minced dried garlic — Granules give better texture; avoid fresh garlic which clumps and spoils.
- Kosher salt → Coarse sea salt — Equivalent flake size; do not use fine table salt as it over-salts.
- Red pepper flakes → Cayenne — Cayenne is finer and hotter; use roughly half the volume.
Troubleshooting
Blend tastes flat or dusty
Whole spices were not toasted or were ground too finely, oxidizing the oils. → Re-toast seeds lightly and re-crush coarsely; store away from light.
Steak surface burns before crust forms
Grind is too fine; fine particles scorch over direct flame. → Use a coarser crush and apply just before grilling, not far in advance.
Rub is too salty
Fine table salt used or volume mis-measured. → Switch to coarse kosher/sea salt and increase pepper and coriander to balance.
Aroma fades within weeks
Pre-ground spices used or jar left open to humidity. → Grind fresh from whole seeds and keep in a sealed jar away from stove light.