Montreal Steak Seasoning
Montreal Steak Seasoning
Couldn't load pickup availability
The difference between a plain salt-and-pepper steak and a deli-style one is a handful of seeds, and that is what this coarse seasoning brings. It grew out of the Canadian deli tradition, the same style of coarse spice once used to cure smoked meat in Montreal. Rub it on steaks, burgers, or a standing rib roast, or scatter it over roast potatoes and grilled vegetables. Cracked Tellicherry pepper, garlic, and onion form the base, with coriander, dill, caraway, thyme, red bell pepper, and a bright note of lemon peel layered over sea salt.
This is where it parts ways with a plain steak rub. The coriander, dill, and caraway seeds give it a warm, faintly pickle-like character that echoes smoked deli meat, and the sea salt means it seasons and salts in one step. We stone-grind it coarse and fresh in small batches in Portland, so the seeds stay fragrant and the grind stays rugged enough to build a real crust.
Contains sea salt. No sugar, no preservatives. Naturally gluten-free and vegan.
Common Questions
How is this different from a plain steak rub?
How is this different from a plain steak rub?
The seeds. A basic steak rub leans on pepper, garlic, and onion, while this adds coriander, dill, and caraway for the tangy, aromatic character that reads as steakhouse or deli. It also has sea salt built in, so it seasons and salts together, where a salt-free steak rub leaves the salting to you.
Do I need to add salt?
Do I need to add salt?
No. Sea salt is already in the blend, so it seasons and salts in one step. Coat the meat evenly and skip the separate salting.
Is Montreal steak seasoning authentic?
Is Montreal steak seasoning authentic?
The style is real. It traces back to the coarse pickling-and-curing spice used in Montreal's smoked-meat delis, and it became a steakhouse staple from there. This is our take on that classic profile: coarse pepper and seed, garlic, and a touch of lemon, built for crust.
Why the coarse grind?
Why the coarse grind?
Crust and texture. Coarse pepper and seed cling to the surface of the meat and hold up under high heat, building a craggy, well-seasoned bark. Some cooks grind it a touch finer for a smoother crust; the coarse default is there to give you that classic studded bite.
What else is it good on besides steak?
What else is it good on besides steak?
It shines on burgers, a standing rib roast, and beef ribs, and it seasons roast potatoes, grilled corn, and hearty vegetables well. Anywhere you want a savory, peppery, deli-style edge, it delivers.
Share
Ingredients:
Montreal Steak Seasoning
$12.00