Montreal steak seasoning is a popular spice blend that is commonly used to flavor beef, especially steaks. It typically contains spices like black pepper, coriander, red pepper flakes, garlic, and dill seed. The blend adds a tasty crust and robust flavor to steaks and other beef cuts when grilled or pan-seared. But how much Montreal steak spice should you use per pound of meat? Here is a comprehensive guide to how much Montreal steak seasoning to use per pound of beef.
What is Montreal Steak Seasoning?
Montreal steak seasoning is a special spice blend that originated from the steak houses of Montreal, Canada. It was created to replicate the iconic Montreal steak seasoning flavor profile. The original blend contains the following spices and herbs:
- Black peppercorns
- Coriander seeds
- Dill seeds
- Garlic powder
- Red pepper flakes
- Salt
When combined, these ingredients give Montreal steak seasoning its distinctive taste. Black pepper delivers a strong heat and spiciness, while coriander brings a subtle citrusy note. Red pepper flakes add chili pepper flavor for a kick of heat. Garlic powder provides an aromatic backbone. Dill seed gives the blend a light anise flavor. And salt balances out all the flavors.
The blend of spices complements beef well, enhancing its savory umami flavor. It also forms a tasty crust when seared onto the meat, as the spices toast and caramelize. This is why Montreal steak spice is primarily used for beef recipes, especially steaks, roasts, and burgers. It also pairs nicely with other red meats like lamb.
Standard Recipe for Montreal Steak Seasoning
While recipes can vary, the standard blend for Montreal steak seasoning is:
- 2 1⁄2 tablespoons black peppercorns
- 1 1⁄2 tablespoons coriander seeds
- 1 tablespoon dill seeds
- 1 tablespoon salt
- 1 tablespoon red pepper flakes
- 1 1⁄2 teaspoons garlic powder
This makes about 1/4 cup of the seasoning blend, which is enough to generously season multiple pounds of steak.
To make homemade Montreal steak seasoning, start by coarsely grinding the peppercorns, coriander seeds, and dill seeds. You can use a mortar and pestle, spice grinder, or small food processor. Then mix the freshly ground spices together with the salt, red pepper flakes, and garlic powder until well combined. Transfer to an airtight container or jar.
The blend can be stored in a cool, dry place for up to 3 months. For maximum flavor, it’s best to make Montreal steak seasoning in small batches and use freshly ground. But pre-made Montreal steak spice blends are widely available in the spice aisle of grocery stores as well. They provide convenience and consistent flavor.
How Much Montreal Steak Seasoning Per Pound of Beef?
When it comes to how much Montreal steak seasoning to use, moderation is key. You want enough to nicely coat the beef and impart lots of flavor. But overseasoning with too much Montreal spice can make the meat far too salty or spicy.
As a general rule of thumb, use about 1 to 2 teaspoons of Montreal steak seasoning per pound of beef. This translates to:
- 1 pound of beef: 1-2 teaspoons Montreal seasoning
- 2 pounds of beef: 2-4 teaspoons
- 3 pounds of beef: 3-6 teaspoons
- 4 pounds of beef: 4-8 teaspoons
- 5 pounds of beef: 5-10 teaspoons
So for a typical 1-2 pound steak or roast, 2-4 total teaspoons of Montreal steak spice is ideal. For very thick cuts like prime rib and tomahawk steaks, seasoning more heavily with 3-6 teaspoons per pound can be warranted to ensure ample flavor throughout the meat.
Here is a handy table summarizing the recommended amount of Montreal steak seasoning per pound of beef:
| Pounds of Beef | Teaspoons of Montreal Seasoning |
|---|---|
| 1 pound | 1-2 teaspoons |
| 2 pounds | 2-4 teaspoons |
| 3 pounds | 3-6 teaspoons |
| 4 pounds | 4-8 teaspoons |
| 5 pounds | 5-10 teaspoons |
Tips for Applying Montreal Steak Seasoning
To get the most out of Montreal steak seasoning, follow these tips for properly applying it to beef:
- Pat the beef very dry before seasoning. This helps the seasoning adhere properly.
- Rub the Montreal steak spice evenly all over the beef. Coat both sides as well as the edges. Press the seasoning into the meat slightly so it sticks.
- Let the seasoned meat rest for 15-30 minutes before cooking. This gives time for the flavors to penetrate into the beef.
- Add the Montreal seasoning just before cooking. Don’t season too far in advance or the spices may taste dull.
- Sear, grill, or broil the meat over high heat to toast the spices, releasing their aromas.
- Avoid burning the spices. If the crust browns too quickly, lower the heat.
- Use less seasoning for bone-in cuts. The bone itself adds plenty of flavor.
- Brush off any excess seasoning before serving to prevent a salty or spicy overload of flavor.
Properly layering on the ideal amount of Montreal seasoning results in beef that has a flavorful, aromatic crust but isn’t overly salty or spicy.
Grilling Steaks with Montreal Seasoning
One of the most popular uses for Montreal steak seasoning is grilling steaks. The high dry heat of the grill perfectly sear the spices into the meat. Follow this simple process for grilling flavorful Montreal steak seasoning steaks:
- Take steaks such as strip, ribeye, or filet mignon and pat very dry. Allow the steaks to come to room temperature, about 30 minutes.
- Generously season each side of the steaks with Montreal seasoning, using about 1 teaspoon per pound. Gently press the seasoning into the meat.
- Allow the steaks to rest for 15-30 minutes after seasoning to marinate.
- Preheat grill to high heat, 500°F to 550°F. Use a two-zone fire, with one hot side and one cooler side.
- Add steaks over direct heat. Sear for 2-3 minutes per side until a nice crust forms.
- Move steaks to cooler side of grill and continue cooking to desired doneness, flipping occasionally.
- Rest steaks 5 minutes before slicing and serving.
The initial high heat sear gives the Montreal seasoning a chance to caramelize into a flavorful crust. Lower indirect heat gently finishes cooking the steak to juicy medium rare or medium doneness.
Pan Seared Montreal Steak
You can also cook Montreal steak seasoning coated steaks by pan searing on the stovetop. Use a cast iron or heavy stainless steel pan for the best sear. Follow this easy pan searing method:
- Pat steaks dry and season generously with Montreal seasoning, using about 1 teaspoon per pound.
- Heat pan over medium-high heat until very hot. Add a small amount of high smoke point oil like avocado or grapeseed oil.
- Add steaks and cook for 2-3 minutes per side until well browned.
- Flip steaks occasionally as they cook, searing all sides, until they reach desired doneness.
- Let steak rest for 5 minutes after cooking. Slice against the grain before serving.
The key is getting the pan hot enough to quickly sear the exterior of the steaks, so the Montreal seasoning can form a flavorful crust on the beef. Don’t overcrowd the pan, only cook 1 or 2 steaks at a time.
Other Types of Beef to Season with Montreal Steak Spice
While renowned for steaks, Montreal steak seasoning also pairs deliciously with many other beef cuts and dishes:
- Roasts – Coat roasts like prime rib, tri-tip, and tenderloin with Montreal seasoning before roasting for fuller flavor.
- Burgers – Mix Montreal seasoning right into the ground beef before forming patties for extra juicy, seasoned burgers.
- Meatballs – Add 2-3 teaspoons Montreal seasoning into each pound of ground beef for meatballs.
- Pot Roast – Season chuck roast with Montreal spice before braising for French dip sandwiches.
- Kabobs – Thread cubed beef onto skewers after coating with Montreal seasoning.
- Beef Ribs – Coat short ribs or back ribs with Montreal spice before smoking or grilling low and slow.
The possibilities are endless for infusing robust Montreal steakhouse flavor into all kinds of beef recipes.
Substituting Montreal Seasoning in Recipes
Many steak recipes call for Montreal steak seasoning specifically. But you can substitute a few other spice blends in a pinch:
- Steak Seasoning – This store-bought blend contains similar spices like black pepper, garlic, and red pepper.
- Meat Rub – Choose a savory rub made with pepper, herbs like rosemary, and chili powder.
- BBQ Seasoning – Look for smoky, peppery blends made for barbecue.
- Cajun Seasoning – The garlic, paprika, thyme, and cayenne mimic Montreal spice flavors.
When substituting, use the same recommended amount as you would for Montreal steak seasoning. Taste test the seasoned meat before cooking to ensure proper flavoring.
Common Questions
Here are answers to some frequently asked questions about Montreal steak seasoning:
What are the flavors in Montreal steak seasoning?
Montreal steak seasoning gets its signature flavor mainly from black pepper, coriander, garlic, dill seed, and red pepper flakes. This creates a robust, peppery blend with hints of citrus and chili heat.
Is Montreal steak seasoning spicy?
Montreal seasoning has a moderate spiciness, not too hot but with a nice kick from coarsely ground black pepper and red pepper flakes. It should add flavorful heat without being overwhelming.
What meat goes best with Montreal seasoning?
Montreal steak spice was originally designed for steak and works best with beef. It also pairs well with other red meats like lamb, bison, and venison.
What is a good Montreal steak seasoning substitute?
In a pinch, seasonings like all-purpose steak seasoning, barbecue rub, Cajun seasoning, or a bold meat rub can substitute for Montreal steak spice.
Should Montreal steak seasoning be cooked?
Yes, Montreal seasoning should always be used on meat that will be cooked. This allows the spices to toast and caramelize for full flavor development. Do not eatMontreal seasoning raw.
Conclusion
Montreal steak seasoning is the quintessential blend for beef. When used properly, it can make steak and other beef dishes exceptionally delicious. Follow the guidelines of using around 1-2 teaspoons per pound so the meat has great flavor without becoming too salty or spicy. Mix up custom batches or use store-bought Montreal seasoning. Apply it generously onto steaks, roasts, burgers, and more. Searing, grilling, or broiling the beef with Montreal spice will create an unforgettable, restaurant-quality crust.