Ingredients

How to make it

  • Combine ingredients. (I like to crush just a little with a mortar and pestle.)
  • Store in air tight container.
  • Use in any recipe calling for Montreal Seasoning or rub on steaks, pork chops, burgers, chicken.....etc.

Reviews & Comments 5

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    " It was excellent "
    otterpond ate it and said...
    This is fabulous to mix into ground beef for making hamburgers. Yes I am a big fan.
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    " It was excellent "
    otterpond ate it and said...
    I mixed this up this evening and loved it. It will become a permanent addition to our spice drawer. I did have the luxury of using a Christmas gift ingredient of Carolina Hickory salt which just added a little extra zing.
    Couple of notes on how I made it different:
    1. I had to assume that 4 tbsp of salt was a typo and used 4 tsp. If it wasn't a typo, I would still use 4 tsp as 4 tbsp would ruin it for me.
    2. I recommend breaking out the old mortar and pestle to grind together the crushed red pepper flakes, dried thyme leaves, dried rosemary leaves and fennel seeds. This will make the whole rubbing thing work out a bit better.

    We made steaks and put the rub on it maybe 30 minutes before grilling and the flavor did shine through. Posting this in the "I Made It" group.
    Upstatevoyagers Copycat Montreal Steak Seasoning
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  • hunnee 3 years ago
    thank you!
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  • myrtlejo 5 years ago
    I have just recently started to experiment with more seasonings I can create myself. I can't wait to try it, thanks:)
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    " It was excellent "
    suzalleogram ate it and said...
    Thanks!
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    " It was excellent "
    rml ate it and said...
    I sprinkle Montreal Seasoning in a small bowl and eat it straight. Yes I love this stuff...Thanks for the recipe!
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