You will love this steak spice on EVERYTHING
BBQ season is once again among us. Many people have their favorite concoctions, and I am no exception. Let me introduce you to:
Montreal Steak Spice.
My wife hates the stuff. I love it.
It is stupidly easy to make. Okay, if you do not have all the ingredients, it can get a little tricky. This mixture is worth the trip to the spice market. You will only need to go once, and you will be set for the BBQ season.
My take on this recipe is two-fold:
- There is absolutely no sugar to be found in here, anywhere. There is not normally in the store-bought version, but you cannot be too careful when you are a diabetic. The last thing you need is something that will make your glucose level skyrocket.
- Smoked Paprika (link takes you to my Amazon store.) This touch will make you different. People will know that you have your heart into your BBQ with this touch. Otherwise, with a quick trip to the supermarket, they will be just like you.
The recipe below will make a hefty amount. It should last you the entire season, if you keep it tightly covered.
Finally, unlike my declaration against volume measurements, this recipe is volumetric. The reason is that it is a ratio. I would weigh it out, but everyone needs to have a contradiction in their life. It is makes us interesting.
Edit: I have changed the recipe here to be a ratio, for sake of sanity on some people’s part. To make this recipe, you can substitute a part for a cup, or a half cup, or an ounce if you like. Remember it is volumetic, not by weight! – Jason Sandeman
Smokey Montreal Steak Seasoning
Makes: Enough for the BBQ Season
Ingredients:
- 1 part smoked paprika (link goes to my Amazon Store)
- 1 part garlic flakes (or garlic powder)
- 1 part dehydrated onion
- 1 part mustard seeds, coarsly cracked
- 1 part coriander seeds, lightly crushed
- 1 part black peppercorns, lightly crushed
- 1 part chili flakes
- 1 part dried parsley
- 1.5 parts* coarse salt, kosher (links to entry in my Amazon store)
Method:
- Combine paprika, garlic flakes, dehydrated onion, mustard seeds, coriander seeds, peppercorns, chili flakes, and dried parsley together in a bowl.
- Mix together all ingredients until they combine.
- Store in an airtight container. They will keep for a few months. (Until the end of the BBQ season.)
What is your favorite spice for the BBQ Season?
{ 4 comments… read them below or add one }
Okay, I know you have formulated this recipe by parts, but I don’t know how big a “can” of smoked paprika is, because I don’t buy it by the can. Can you relate that to the “parts” for me? Is it, say 1.5 parts like the salt or maybe two parts or more?
Your Amazon link shows tins that are 2.5 ounces of paprika, but I don’t know what bottles of spice you are using so I can’t relate that to parts.
I do really like ratio recipes, but the work better for me as ratios rather than as cans or bottles or boxes because I don’t know what brand the writer is buying and those package sizes can vary.
Thanks for clarifying this for me!
@aurelia – Thank you for the comment, and you bring up a really good point! (I hate volumetric recipes because of this very reason. So subjective, and dependant on the vessel you are measuring with.)
When I remade the recipe from my notes, I tried to make it into a format that you could use from buying the bottles of spice in the store. (You know, the glass bottles in the spice aisles.)
I will go ahead and remake the recipe with the proper ratio, and we can see where to go from there.
Thanks so much!
Volumetric measurements bug me, as well. They usually work okay for liquids, but lack precision for dry ingredients.
I have everything but dehydrated onion in the house. I’ll give this a try in a small batch after my next store run.
@aurelia – Good luck. I would love to know how it goes. I make it in batches about 50 kg at a time, so it is interesting to see how it will translate for the little amount.
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