Montreal Steak Seasoning

Pellicano's Montreal Steak Seasoning

The Iconic, Pungent Steakhouse Crust

Pellicano's Montreal Steak Seasoning is a classic, coarse-ground blend inspired by the famous Montreal smoked meat preparation. It is designed specifically to form a thick, aromatic crust when exposed to the high heat of grilling or searing, locking in moisture and delivering a powerful, complex flavor.

The hallmark of this seasoning is its generous use of large, cracked spices, creating a textural and flavor experience far bolder than fine rubs. The core flavor components are:

• Pungent Base: Coarse Pepper, granulated Garlic, and Onion provide intense, savory heat and aroma.
• Earthy Warmth: Coriander adds a necessary citrusy/earthy contrast, while Dill provides a signature bright, herbal note.
• Color and Heat: Crushed Red Pepper adds a sharp, lingering warmth, while Oleoresin Paprika provides deep red color and a subtle sweetness, ensuring a professional, rich-looking crust.

This blend is your one-step secret to achieving authentic steakhouse results at home.

Essential for Grilling and High-Heat Cooking

The coarse texture of Montreal Steak Seasoning makes it perfectly suited for high-heat, high-impact cooking methods:

• Steak and Roasts: Apply generously to thick cuts of beef (ribeye, strip, tenderloin) at least 30 minutes before grilling or pan-searing to create a perfect, flavorful crust.
• Burgers and Meatloaf: Mix into ground beef or turkey to infuse the meat with intense savory flavor.
• Fish and Seafood: Use as a dry rub for salmon, tuna, or shrimp before grilling or pan-frying.
• Roasted Vegetables: Toss with root vegetables like potatoes and carrots before roasting to give them a caramelized, savory coating.
• Marinades: Blend into olive oil or melted butter to create a quick, robust marinade for chicken or pork.

Fun Fact: A Deli Tradition Turned Global

Montreal Steak Seasoning originated not in a fancy steakhouse, but in the legendary Jewish delis of Montreal, Quebec. The spice blend was originally used to season the beef briskets before they were smoked, steamed, and sliced into the famous Montreal Smoked Meat sandwiches. The seasoning's popularity grew so much that it was adapted as a dry rub for grilling steaks, eventually becoming one of the best-selling commercial spice blends worldwide, known for its bold, savory intensity.

Easy Recipe: Classic Grilled Ribeye Steak (Serves 2)

This recipe uses the seasoning as a finishing rub to create the signature, flavorful crust.

Ingredients:

• 2 Ribeye Steaks (1 to $1.5$-inches thick)
• 2 Tbsp. Pellicano's Montreal Steak Seasoning
• 1 Tsp. Olive Oil

Instructions:

1. Prep: Pat the steaks very dry with paper towels. Lightly rub the entire surface of each steak with Olive Oil.
2. Season: Apply the Montreal Steak Seasoning liberally and evenly to all sides of the steaks, pressing the coarse spices firmly into the meat. Let the seasoned steaks sit at room temperature for 30 minutes.
3. Grill: Preheat your grill to high heat (around 450°F–500°F). Sear the steaks for 3–5 minutes per side.
4. Finish: Reduce the heat or move the steaks to a cooler zone of the grill. Continue cooking until the internal temperature reaches your desired doneness 135°F for medium-rare).
5. Remove the steaks from the grill, let them rest on a cutting board for 5–10 minutes, and serve.

Ingredients: Salt, Garlic, Onion, Pepper, Coriander, Dill, Crushed Red Pepper, Spices and Oleoresin Paprika (Extract of Paprika and Soybean Oil)