Simple Montreal Steak Marinade

I’ll never forget the first time I made this Montreal steak marinade – the combination of crushed rosemary and smashed garlic created such an incredible aroma that my neighbors actually knocked on my door to ask what I was cooking! This marinade has become my go-to whenever I want to impress at a backyard barbecue, and the best part is that it comes together in just a few minutes with ingredients you probably already have in your pantry. Trust me, once you try this blend of savory and slightly sweet flavors, you’ll never buy store-bought steak seasoning again.

SAVE NOW

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1100
• Protein: 5-7 g
• Fat: 110-120 g
• Carbohydrates: 17-20 g

Ingredients

For the spice mix:

• 1 tsp salt (I use Morton kosher salt for better coverage)
• 3/4 tsp pepper (freshly cracked for more intense heat)
• 1 tsp paprika
• 1/4 tsp coriander
• 1/2 tsp onion powder
• 1 tsp rosemary (dried and crushed between your fingers to release oils)
• 1/2 tsp thyme
• 1 tsp brown sugar

For the liquids:

• 1/2 cup olive oil (I prefer Bertolli extra virgin for this marinade)
• 1/4 cup soy sauce (gives a deep umami flavor and rich color)
• 1/4 cup worcestershire sauce (I always use Lea & Perrins)
• 3 garlic cloves (smashed and finely minced to distribute flavor)
• 1 tbsp balsamic vinegar

Step 1: Bloom and Combine Dry Spices

• 1 tsp salt
• 3/4 tsp pepper
• 1 tsp paprika
• 1/4 tsp coriander
• 1/2 tsp onion powder
• 1 tsp rosemary, dried and crushed
• 1/2 tsp thyme
• 1 tsp brown sugar

In a small bowl, combine salt, pepper, paprika, coriander, onion powder, thyme, and brown sugar.

Crush the dried rosemary between your fingers to release its essential oils, then add it to the bowl and stir everything together.

I like to crush the rosemary right before mixing because it immediately releases those aromatic oils, making the final marinade more flavorful and fragrant.

Step 2: Build the Liquid Base

• 1/2 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup worcestershire sauce

In a container or bowl large enough to hold your marinade, whisk together the olive oil, soy sauce, and Worcestershire sauce until combined.

The combination of these three ingredients creates the richness and depth of flavor that defines a Montreal-style marinade—the soy sauce adds umami and color, the Worcestershire brings complexity, and the olive oil carries all the flavors while helping the spices distribute evenly.

Step 3: Mince Garlic and Combine All Ingredients

• 3 garlic cloves, smashed and minced
• 1 tbsp balsamic vinegar
• oil and sauce mixture from Step 2
• dry spice blend from Step 1

Smash the garlic cloves with the flat side of your knife, then finely mince them—smashing first breaks down the cell walls and releases more of the pungent garlic oils, which means you'll get deeper flavor distribution throughout the marinade.

Add the minced garlic and balsamic vinegar to the oil mixture from Step 2, then stir in the dry spice blend from Step 1 until everything is well combined and the spices are evenly distributed throughout the liquid.

I always make sure there are no dry pockets of spice by stirring thoroughly—this ensures every part of the steak gets seasoned evenly.

Step 4: Marinate the Steak

• completed marinade from Step 3

Place your steak in a resealable bag or shallow container.

Pour the marinade from Step 3 over the meat, making sure all surfaces are coated.

Seal the bag or cover the container and refrigerate for at least 2 hours, or ideally overnight—the longer marinating time allows the spices and aromatics to penetrate deeper into the meat, resulting in more intense flavor throughout.

Simple Montreal Steak Marinade

Delicious Simple Montreal Steak Marinade recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 1 cups of marinade

Calories 1050 kcal

Ingredients

  

For the spice mix:

• 1 tsp salt (I use Morton kosher salt for better coverage)
• 3/4 tsp pepper (freshly cracked for more intense heat)
• 1 tsp paprika
• 1/4 tsp coriander
• 1/2 tsp onion powder
• 1 tsp rosemary (dried and crushed between your fingers to release oils)
• 1/2 tsp thyme
• 1 tsp brown sugar

For the liquids:

• 1/2 cup olive oil (I prefer Bertolli extra virgin for this marinade)
• 1/4 cup soy sauce (gives a deep umami flavor and rich color)
• 1/4 cup worcestershire sauce (I always use Lea & Perrins)
• 3 garlic cloves (smashed and finely minced to distribute flavor)
• 1 tbsp balsamic vinegar

Instructions

 

• In a small bowl, combine salt, pepper, paprika, coriander, onion powder, thyme, and brown sugar. Crush the dried rosemary between your fingers to release its essential oils, then add it to the bowl and stir everything together. I like to crush the rosemary right before mixing because it immediately releases those aromatic oils, making the final marinade more flavorful and fragrant.
• In a container or bowl large enough to hold your marinade, whisk together the olive oil, soy sauce, and Worcestershire sauce until combined. The combination of these three ingredients creates the richness and depth of flavor that defines a Montreal-style marinade—the soy sauce adds umami and color, the Worcestershire brings complexity, and the olive oil carries all the flavors while helping the spices distribute evenly.
• Smash the garlic cloves with the flat side of your knife, then finely mince them—smashing first breaks down the cell walls and releases more of the pungent garlic oils, which means you'll get deeper flavor distribution throughout the marinade. Add the minced garlic and balsamic vinegar to the oil mixture from Step 2, then stir in the dry spice blend from Step 1 until everything is well combined and the spices are evenly distributed throughout the liquid. I always make sure there are no dry pockets of spice by stirring thoroughly—this ensures every part of the steak gets seasoned evenly.
• Place your steak in a resealable bag or shallow container. Pour the marinade from Step 3 over the meat, making sure all surfaces are coated. Seal the bag or cover the container and refrigerate for at least 2 hours, or ideally overnight—the longer marinating time allows the spices and aromatics to penetrate deeper into the meat, resulting in more intense flavor throughout.