This wonderful steak seasoning fuses the British cravings for beefsteaks with the French flair for seasoning, resulting in a powerful flavor explosion. This blend is also referred to as Montreal rub, Montreal steak spice, or just Montreal seasoning.

Some foodies credit the French and British descendants for this steak blend, while others believe it was created and perfected by Jewish immigrants from Eastern Europe. Legend has this seasoning used in the first delis in Canada dating back to the early 1900s.

Montreal locals also enjoy a hoagie (or sub sandwich) called the Montreal Steak Sandwich, which is made with flank or skirt steak that uses Montreal Steak Seasoning as a rub. This seasoned meat is then cooked in a skillet with mushrooms and onions.

Like any great regional seasoning, there is no one way to choose the ingredients as these recipes vary from family to family. But there is certainly a foundation that each blend will share.

Flavor Profile

Montreal Steak Seasoning is earthy with citrus back notes and a bite of black pepper.

How to Use

We like to take our steak out of the refrigerator and allow it to come to room temperature for about 40 minutes before cooking. After the 40 minutes have elapsed, pat your steak to remove moisture and season. We like to use about one tablespoon of Montreal Steak Seasoning per pound of steak.

In addition to your favorite cut of steak, this coarse seasoning can also be used on oven-baked fries and is also a palate-pleasing hamburger seasoning.