Okay, let's talk about something that confused me for years. I remember ordering a steak in Quebec and wondering why it tasted so different from anything I'd tried before. The waiter just shrugged and said "c'est l'assaisonnement Montréal" like everybody should know what that meant. Spoiler: I didn't. So let's break down exactly what Montreal seasoning is because it's way more than just salt and pepper.
Real talk: If you've ever had Montreal smoked meat or a steak at a Canadian diner, you've tasted this magic dust. It's that crusty, savory, slightly sweet coating that makes your taste buds do a happy dance. But what's actually in it? That's what we're digging into today.
The Nuts and Bolts of Montreal Seasoning
At its core, Montreal seasoning is a coarse, dry rub originating from Jewish delis in Montreal. It's mainly used for meats but honestly, I put this stuff on roasted veggies and even popcorn sometimes. The exact recipe? That's where things get tricky. Every family and restaurant seems to have their own version, but here's what nearly all of them include:
| Ingredient | Why It's There | Fun Fact |
|---|---|---|
| Coarse Kosher Salt | Base flavor & texture (the crunchy bits!) | Must be coarse – table salt makes it too salty |
| Cracked Black Pepper | Signature heat and aroma | Freshly cracked is non-negotiable |
| Coriander Seeds | Adds citrusy, earthy notes | Most surprising ingredient to newcomers |
| Dill Seeds | Subtle tang and pickle-like zing | Secret weapon for smoked meat flavor |
| Garlic Granules | Depth and savoriness | Not powder – granules hold up to cooking |
| Onion Flakes | Sweetness and texture | Dehydrated works better than fresh |
| Paprika | Color and mild sweetness | Smoked or sweet, never hot paprika |
| Crushed Red Pepper (optional) | Extra kick if you want heat | Schwartz's famous deli doesn't use it |
Now here's where people get tripped up: Montreal seasoning isn't Montreal steak seasoning. The steak stuff usually has more herbs and less dill. True Montreal seasoning is simpler and built for long curing processes like smoked meat.
Why the Texture Matters More Than You Think
Ever notice how Montreal seasoning feels gritty? That's intentional. The coarse grind creates pockets of flavor that caramelize during cooking. I learned this the hard way when I tried grinding it fine for fries – total disaster. Lost all that beautiful crust.
Pro tip: Rub it between your fingers before buying. If it feels like sand, you've got the real deal. Powdery versions won't give you that signature crust.
Where This Magic Dust Came From
Let's rewind to 1900s Montreal. Jewish immigrants from Eastern Europe brought their meat-curing traditions to Canada. But finding traditional spices was tough in the New World. So they improvised with what was available – basic spices from local markets.
The game changer? Schwartz's Deli (now called Lester's) opened in 1928 on Saint-Laurent Boulevard. Their smoked meat sandwich became legendary, and that spice blend? It was their not-so-secret weapon. What is Montreal seasoning today comes straight from those deli counters.
Funny thing – nobody called it "Montreal seasoning" back then. It was just "the rub" or "meat spice." The name caught on when American tourists kept asking about that uniquely Montreal flavor.
How It Jumped from Delis to Backyards
In the 80s, companies like Club House and McCormick started bottling it. But here's my beef with commercial blends (pun intended): they often skip dill seeds or use fine pepper. Sacrilege! The authentic stuff needs those visible cracked spices.
I once bought a famous brand's version and it tasted... flat. Turns out they used pre-ground pepper. Never again. That experience taught me why ingredient lists matter.
Using It Like a Montreal Local
Montrealers put this stuff on everything. Seriously. I visited a friend there who even sprinkled it on watermelon (weirdly tasty). But these are the classic uses:
| Best Uses | How to Apply | My Rating |
|---|---|---|
| Smoked Meat (Brisket) | Heavy coating, cure 7-10 days | ★★★★★ (Essential!) |
| Steaks & Burgers | Generous rub 30 mins before cooking | ★★★★☆ |
| Roasted Potatoes | Toss with oil and seasoning before roasting | ★★★★★ |
| Grilled Vegetables | Light sprinkle after oiling | ★★★☆☆ |
| Popcorn | Mix with melted butter | ★★★☆☆ (weird but works) |
Warning: Don't use it in wet marinades! The salt will dissolve and make everything crazy salty. Dry application only unless you like mouth-puckering meat.
My favorite trick? Mix it with mayo for a killer sandwich spread. Changed my lunch game forever.
The Big Mistakes Everyone Makes
After burning through countless batches, here's what NOT to do:
- Using fine salt or pepper (ruins texture)
- Rubbing on wet meat (makes seasoning slide off)
- Baking above 400°F (burns the garlic)
- Storing in clear containers (light kills flavor)
I learned that last one after my precious homemade batch tasted like cardboard after two weeks. Now it lives in a dark pantry in a mason jar.
DIY Montreal Spice Blend: Make Your Own
Commercial blends are convenient, but homemade blows them away. Here's the ratio I've perfected after years of tweaking:
| Ingredient | Amount | Prep Tip |
|---|---|---|
| Coarse Kosher Salt | 1/4 cup | Diamond Crystal brand works best |
| Black Peppercorns | 2 tbsp | Crack in mortar, not ground |
| Coriander Seeds | 2 tbsp | Lightly toast before crushing |
| Dill Seeds | 1 tbsp | Must be seeds, not weed |
| Garlic Granules | 1 tbsp | Not powder - granules hold up |
| Onion Flakes | 1 tbsp | Crush larger flakes |
| Paprika | 2 tsp | Smoked or sweet, your choice |
| Crushed Red Pepper (optional) | 1 tsp | For heat lovers |
Combine everything in a bowl. Don't use a blender or you'll get dust. I mix by hand to keep it chunky. Stores for 3 months in a dark jar.
Tweaks for Different Diets
Need low-sodium? Reduce salt by half and add 1 tsp MSG (sounds scary but works). Vegetarian? Swap the garlic granules for 2x smoked paprika. I tried a salt-free version once though... not great. The salt is non-negotiable for texture.
Where to Buy the Real Deal
Can't be bothered to DIY? These brands get it right:
- Schwartz's Original ($8/150g): The gold standard. Coarse texture, perfect dill balance. Hard to find outside Canada though.
- Club House Montreal Steak Spice ($5/125g): Widely available but slightly finer grind. Good backup option.
- Spice Trekkers Montreal Blend ($12/100g): Small-batch with toasted spices. Pricey but exceptional.
Skip anything labeled "Montreal-style" - usually imposters. And check ingredient lists: if dill seeds aren't in the first 4 ingredients, put it back.
Online hack: Search "Canadian food importers" for Schwartz's. I paid $15 shipping last time which hurt, but worth it for poutine night.
Beyond Meat: Unexpected Uses
This stuff shouldn't be limited to steaks. My weirdest successful experiments:
- Bloody Mary rim: Better than celery salt
- Avocado toast: With crumbled feta
- Roasted chickpeas: Protein-packed snack
- Mac and cheese topping: Mixed with breadcrumbs
- Grilled pineapple: Sweet/salty/spicy combo
Would I put it on ice cream? No. But almost everything else is fair game.
Montreal Seasoning FAQ
Is Montreal seasoning the same as steak seasoning?
Nope! Steak versions usually have rosemary, thyme, or sugar. Traditional Montreal seasoning sticks to the core 6-7 ingredients. It's simpler but more versatile in my opinion.
Why does mine taste bitter?
You probably burned it. Garlic granules turn bitter over 400°F. Or you used stale spices. Whole spices last years but ground ones fade fast. My rule: refresh your blend every 3 months.
Can I use it for barbecue?
Absolutely! But mix it with brown sugar for pork ribs. Alone it's too salty for low-and-slow smoking. Learned that the hard way with an oversalted brisket.
Is there a salt-free version?
Honestly? Not really. The salt crystals are essential for texture. Low-sodium blends exist but they're sad imitations. Better to use less of the real thing.
What's the best substitute?
In a pinch? Equal parts coarse salt, cracked pepper, and coriander. But it won't have that signature dill note.
Final Thoughts From a Seasoning Nerd
So what is Montreal seasoning really? It's history in a jar. Comfort food magic. The reason my steaks get compliments every time. Is it life-changing? If you're a foodie, yeah kinda.
Does it deserve the hype? Mostly. Just avoid the cheap knockoffs. Find the real coarse stuff or make your own. Your taste buds will thank you.
Last thing: try it on fries with gravy and cheese curds. Trust me. You haven't lived until you've had proper Montreal-style poutine with that spice blend shining through. Now if you'll excuse me, all this writing made me hungry...
Comment