Cuisine of Quebec
Products Maple Maple syrup Maple butter Maple taffy Maple sugar Cheese Cheese curds Oka Ermite Drinks Wine Beer Ice cider Montreal Steak Spice
Dishes Betteraves marinées Cipâte Cretons Hot chicken Fèves au lard French Canadian pea soup Montréal bagel Montréal smoked meat Oreilles de crisse Pâté chinois Pâté au saumon Pizza-ghetti Poutine Steamies Tourtière
Desserts Date square Grands-pères Pets de sœurs Pouding chômeur St. Catherine's taffy Sucre à la crème Tarte au sucre
Acadian foods Fricot Ploye Poutine râpée Râpure
Regional Soupe aux gourganes Tourtière du Lac-Saint-Jean Quiaude
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Montreal steak seasoning, also known as Montreal steak spice, ^[1] is a spice mix used to flavour steak and grilled meats.^[2] It is based on the dry-rub mix used in preparing Montreal smoked meat,^[2] which comes from the Romanian pastramă (the ancestor of pastrami), introduced to Montreal by Romanian Jewish immigrants.^{[citation needed]}

The primary constituents of Montreal steak seasoning include garlic, coriander, black pepper, cayenne pepper flakes, dill seed, and salt.^[3][4][5] The spice mix recipe varies slightly among restaurants and manufacturers.

History

The Montreal deli Schwartz's is credited with the creation of Montreal steak seasoning. It is rumoured that during the 1940s and 1950s, a Schwartz's broilerman by the name of Morris "The Shadow" Sherman began adding the deli's smoked meat pickling spices to his own rib and liver steaks. Soon the customers began asking for the same. Due to its popularity, it eventually became a norm in Montreal delis and steakhouses, such as the nearby Moishes Steakhouse and the Main Deli Steak House, to season their steaks similarly.^[2]