FacebookTwitterDiggDeliciousStumbleuponReddit
Pin It

Montreal Steak Seasoning

Written by
Rate this item
(1 Vote)
Montreal Steak Seasoning Tourisme Montreal

Exactly what is Montreal steak seasoning? Well, it's the same thing as Canadian steak seasoning, Montreal steak spice, and even Canadian steak spice.

But... what is it? Is it actually from Montreal? Well, as the story goes - yes! Montreal steak seasoning is a spice blend commonly used in and around the city with reported 1940's roots. 

Schwartz's, a Montreal deli, is often credited as being the home of the famous seasoning blend. According to legend, and Wikipedia, back in the 1940s and 1950s a Schwartz's broiler man by the name of Morris "The Shadow" Sherman invented the basic recipe. Sherman is said to have started adding the deli's smoked meat pickling spices to his own rib and liver steaks.

Word spread and soon customers began asking for the same favorable rub to be added to their meals! The rest is history.

Sherman's inspiration is the real story! The smoked meat seasoning is based on Sherman's reported heritage and family cooking combined with the meals served up at the deli. Montreal Steak Seasoning seems to be based on time honored spice blends that were often used in Eastern Europe or Romanian Jewish cuisine.

Of course recipes and variations vary depending on which Montreal area deli you visit. And, there are variations across Canada, manufactures, and even across the states to the south. In general, a Montreal steak seasoning will include garlic, coriander, black pepper, Cayenne pepper flakes, dill seed, and salt.

So it's time to make Morris "The Shadow" Sherman proud with this started Montreal Steak Seasoning Recipe! Try it, and give it your own touch! The one thing you can't leave out is the dill or coriander. If you do, then you turned your Montreal Steak Seasoning into a basic steak rub.

Montreal Steak Seasoning

  • 3 tablespoons paprika
  • 2 tablespoons crushed black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon coriander
  • 3/4 tablespoon dill
  • Red pepper flakes
Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.