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.