This is truly quick and easy–inspired by having this seasoning used at Beccy’s house on various meats and roasted veggies, but unable to find it at our local markets, I went online (of course) to see if I could find a homemade version, and low and behold, I did! There are a few sites in cyberspace that specialize in finding ways to mimic foods that you enjoy, like these spice mixes, restaurant favorites, etc. and I have nearly always been able to find what I’ve been looking for.
CD Kitchen was the first site I found that offered this particular blend. Since I didn’t have exactly the forms of the herbs and spices involved, I threw everything into a pint jar, attached it to my blender base and gave it a whirl. Everything was perfectly ground up, and the flavor was fantastic! We tried it onchicken legs, just rubbing the seasoning on each leg all around and roasting at 350 till done, turning the heat up to 425 for the last few minutes to make sure the skin became good and crispy. I also cut up some potatoes and onions, tossed them with some baby carrots, olive oil and more of the seasoning, and roasted those alongside the chicken. This made for a wonderful winter meal, and we enjoyed every bite.
This seasoning is good on most meats and poultry, as well as on roasted and grilled veggies. And it makes a nice savory gift for friends who don’t have an appreciation for all the sweet goodies that appear around this time of year. Enjoy!
HomemadeMontreal Steak Seasoning
Ingredients:
4 tablespoons salt (I used Kosher)
1 tablespoon black peppercorns
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper flakes
1tablespoon dried thyme leaves
1tablespoon dried rosemary leaves
2 teaspoonsfennel seed
Directions:
Place in blender jar or pint sized mason jar, blend for several seconds till well ground.
Here is the original recipe from CD Kitchen:
McCormick Montreal Steak Seasoning
CDKitchen http://www.cdkitchen.com
Category: M – Copy Cat Restaurant Recipes
Serves/Makes: .5 cups | Difficulty Level: 1 | Ready In: < 30 minutes
Ingredients:
4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel
Directions:
Mix together and store in a shaker. Shake or rub 1 tablespoon seasoning onto 1 pound steaks, pork chops and hamburgers before grilling or broiling.
Reader Interactions
David PARKINSON says
\i am trying to replicate the recipe for Cy’s Steak Spice, a seasoning made by Blue Ribbon. My understanding is both companies closed, Would anyone have an idea what the recipe is or offer an idea where I could obtain more of this delicious seasoning?
See AlsoThe Best Green Salad Recipes20 Vegetables to Sow Midsummer for Fall (Seed Sowing Plan)The One-Pot Chicken Soup Recipe You Should Master This WinterWarm Leek and Flageolet Bean Salad with a Mustard DressingThanks,
DaveReply
Rebecca says
Hi Dave- I’m sorry, I’m not familiar with that seasoning. I hope someone else here can help you out with a heads up!
Reply
Robin Stephens says
How to you keep spices (and hence, mixes) from clumping? I buy organic spices in bulk but they don’t last long. Is there something I can add to keep them from “sticking” together?? Thank you!
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Rebecca says
I keep them in canning jars in a temperature stable place that is dry and free of light. That’s your best bet!
Susan says
I often try putting them in the door of my freezer. Keeps the moisture lower.
Reply
Gordon Craig says
Most commericial products contain lots of stuff you cannot even pronounce! One of most common ingredients (normally listed as the last ingredient is silicon dioxide (sand) yes! sand!! and it is described as an anti clumping ingredient.
Most barbecue enthusiasts do not worry about clumping, it breaks up easily.
A relatively new product is now available which does the same job as SD but is totally natural.
It is a product called rice kernal. When rice grows it is enclosed in a kernel casing. When the kernal is growing it takes in natural silicone from the ground, protecting the rice.
The kernal is now grounded to a powder to include in products such as barbeque rub.
It is also used in a coarse ground or original form in brewing of wheat bears to avoid the mulch from clotting.
Hope this is helpful. Gordon.Reply
Luka Ek says
I’d recommend losing the fennel and replace it with crushed dill seeds as in the original product. There’s also no rosemary and no thyme in the original recipe. Or switch to this recipe as it is very close to the original recipe.
2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakesLuka
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KimH says
I totally agree with this recipe for MSS Luka.. I was thinking.. the recipe they provided was not correct at all.. I personally dont use paprika, at least not powdered paprika.. and neither does MSS.. they used flaked peppers instead. I often make my own.. its cheaper and tastes just as good.
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R.Savoie says
There is no dill in Montreal Steak seasoning. I’m not a dill fan…only like it with salmon and pickles. So I would notice if it’s in the seasoning.
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R.Savoie says
What I meant to say is there is no “dill weed” in Montreal Steak Seasoning; dill seed is used. The flavor profile is different when you use seed over weed.
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kirsten says
disagree, I believe there is dill seed in the original, not dill weed
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