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Prep Time5 minutes
This bold, peppery blend comes together in minutes, combining smoky paprika, fragrant herbs, and a kick of heat into a seasoning that transforms any cut of meat into a steakhouse‑style masterpiece.
Ingredients
Directions
This Spicy Montreal Seasoning gives you enough to generously coat roughly three pounds of meat, making it a great all‑purpose blend to keep on hand. To use it, pat your meat dry, sprinkle the seasoning evenly over every surface, and press it in so it sticks. Let the meat rest before cooking. The bold, peppery heat and classic steakhouse flavors shine on steaks, pork chops, chicken, burgers, roasted potatoes, grilled vegetables, and even seafood, adding a punchy, savory edge to whatever you’re cooking.
To make this Spicy Montreal Seasoning, start by adding 1 1/2 teaspoons of coarse kosher salt to a small mixing bowl, then stir in 2 teaspoons of smoked paprika to build that deep, smoky base. Follow with 1 teaspoon each of crushed red pepper, garlic powder, and onion powder, which create the bold, savory backbone of the blend. Next, sprinkle in 1/2 teaspoon of dried dill, 1/2 teaspoon of dried oregano leaves, and 1/2 teaspoon of dried coriander to bring in the classic steakhouse aroma that makes Montreal seasoning so recognizable. Finish the mixture with 1/4 teaspoon of cayenne pepper for heat and 2 teaspoons of black pepper for that signature punchy bite. Once everything is in the bowl, take your time stirring the spices together until the color looks even and no single ingredient stands out. A thorough mix ensures every pinch delivers the same balanced, spicy, pepper‑forward flavor. When the blend looks uniform, it’s ready to use right away or store in an airtight container for later.
Enjoy!
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Conclusion
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