Montreal Steak Rub/Steak Seasoning Mix
According to multiple sources, Schwartz’s Montreal Hebrew Delicatessen is credited with the creation of Montreal steak seasoning. The story goes that a Schwartz’s broilerman by the name of Morris “The Shadow” Sherman, during the 1940s and 1950s began adding the deli’s smoked meat pickling spices to his own rib and liver steaks. It didn’t take long before customers began asking for the seasoning as well. Due to its popularity, it eventually became a norm in most Montreal delis and steakhouses.
Montreal steak seasoning is a true North American invention that combines the British love of beefsteaks with the French flair for seasoning. It’s excellent on red meats like steaks as well as on sides like baked potatoes.
2 TBS paprika
1 TBS crushed coriander
1 TBS garlic powder (not garlic salt)
1 TBS onion powder
1 TBS dill
1 TBS crushed red pepper flakes
2 TBS freshly ground black pepper
1 TBS salt (Kosher salt is best)
shaker, spice jar, or other container like a small Mason jar for finished mix
mortar with pestle OR a coffee grinder OR a food processor OR a blender
You will need some means to crush and combine the seasoning once mixed.
If you have a mortar and pestle you can prepare this seasoning in a very artisan fashion. An electric coffee grinder works great and a food processor or a blender will also suffice.
If making a MONTREAL STEAK RUB:
Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes.
If making a MONTREAL STEAK SEASONING:
Add 1 tablespoon kosher salt.
Mix all ingredients well. Briefly grind with a mortar and pestle or use a coffee grinder, a food processor, or a blender and just pulse a few times.
Store at room temperature in an airtight container away from light. Use within three months.
About 3/4 cup
|Very high in dietary fiber
Very high in iron
Very high in manganese
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C
High in magnesium
High in phosphorus
High in potassium
High in riboflavin
High in calcium
Low in saturated fat
Very low in sodium
I really recommend leaving off the salt in this mix. When you leave out the salt, you have a tasty and delicious seasoning and an always ready dry rub. You never want to use salt as a rub since salt wicks moisture (water) from your meat.
As a time saver, I keep some premade spice mixes on-hand for various recipes. This one keeps well in an airtight container and I have never found a more tasty rub for red meat dishes
I typically make my seasoning mixes in the summertime when my fresh herbs are taking over the world and I always have more than I can possibly use. I just lay my herbs out on a baking sheet lined with parchment and low bake them in the oven or, if it isn’t otherwise in use, I’ll put them in the dehydrator. In a few hours I have fresh dried herbs. I usually pulse them in the food processor or coffee grinder until they reach the desired consistency. A blender works also, just not as well.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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