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Montreal Steak Seasoning


Rachel’s take on an industry standard. Enjoy it’s versatility!

For a long time, Montreal’s population was largely made up of British and French immigrants. This area was the birthplace of Montreal Steak Seasoning. This wonderful steak seasoning was supposedly discovered when a chef used pastrami seasoning on a steak. Legend claims this seasoning was first used in Canadian delis in the early 1900’s. When I set out to recreate this legend I had two goals: to create an authentic seasoning that pays homage and to give my own tiny spin. The authenticity can be found in the caraway seed. Many commercial blends omit this integral component but remember it was originally a pastrami seasoning! And the lemon is my own twist. The lemon changes the flavor ever so slightly that it goes from pidgin-holed steak seasoning to the MacGyver of blends! (just dated myself there, eh?) In short, this tiny addition creates a versatile profile that can be used on heavy red meat, vegetables, and lighter meats like chicken and fish.

In addition to steak this coarse seasoning can also be used on oven baked fries and is also a palate pleasing hamburger seasoning. The seasoning brings the flavor of the hamburger through the entire bite. My personal best for Montreal is “steakhouse” green beans. Saut√© fresh green beans in butter and Montreal Steak Seasoning. That’s literally it. Best side dish ever!

Our bold Montreal Steak Rub is hand blended from sea salt, black pepper, yellow mustard seed, garlic, onion, coriander seed, caraway seed, red bell pepper, lemon, and dill.

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1/2 Cup Jar, Jar refill, 1 oz Bag, 4 oz bag, 8 oz bag, 1 Lb Bag, 5 Lb Bag, 10 Lb Bag


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