Montreal steak spice is a popular and robust spice blend that originated in the delis of Montreal, Canada. It is traditionally used as a dry rub to season steaks, burgers, and other grilled meats, though its bold and savory flavor profile makes it versatile enough for use on various dishes. The blend is characterized by its coarse texture and a combination of spices that provide both depth and a spicy kick, making it a favorite for barbecues and grilling enthusiasts.
The origins of Montreal steak spice are often traced back to the 1940s and 1950s, when it was first developed by Jewish deli butchers in Montreal. It is said that the seasoning was inspired by the blend of spices used for curing smoked meats, like pastrami, and was adapted for grilling steaks. The seasoning soon gained popularity beyond the delis and became a staple in steakhouses and homes across North America.
The primary ingredients in Montreal steak spice include coarse salt, cracked black pepper, garlic, onion, paprika, and dill seeds. Other variations may include additional spices such as coriander, red pepper flakes, or mustard seeds, each adding its own layer of flavor.
Montreal steak spice is most commonly used as a dry rub for steaks before grilling or pan-searing. The coarseness of the blend creates a flavorful crust when the steak is cooked, locking in juices and imparting a rich, smoky flavor to the meat. While it’s traditionally used on beef, the seasoning also works well with pork, chicken, or lamb. Some cooks even sprinkle it on vegetables, potatoes, or tofu to add a punch of flavor to non-meat dishes.