Montreal steak seasoning is the classic blend enjoyed throughout North America that's just perfect added to a variety of meats, particularly, as the name suggests your grilled, fried or oven-cooked steaks. Of course you can buy this commercially, but I recommend you give this recipe a try. The flavours are SO much better! (See the bottom of the page for other recipes)
What You'll Need: (makes about 7-8 tablespoons)
3 tbsp dried bell peppers (optional)
2 tbsp coriander seeds
1 tbsp dill seeds
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt (see note 2 below)
4 tsp black peppercorns
4 tsp dried thyme
2 tsp lemon peel powder
2 tsp caraway seeds
tbsp = tablespoon
tsp = teaspoon
Store your Canadian steak seasoning in a cool place in an airtight jar out of sunlight. Use within 3 months.
Note: You can dry toast the coriander seeds and peppercorns before grinding. The heat releases their essential oils and intense flavours. Click here for further step-by-step info on this recommended process. (Link opens in new window)
Note 2: You could use any salt for this recipe, sea/rock/kosher/flakes etc; but I do recommend using a good quality salt as these are a bit less processed and I think add better flavours to your seasonings and home cooking. If however, you only have regular table salt to hand it's fine to use that (I sometimes do), you'll still get a great tasting seasoning.
Ingredient Note: My recipe for Montreal steak spice uses a few whole ingredients which are then ground. If you don't have them all to hand, just use pre-ground powders but reduce the amounts the recipe says by half. For example, for 2 tablespoons of peppercorns you would use 1 tablespoon of pre-ground pepper. Reduce any others you don't have whole by half as well and stir in with the other powders when making.
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