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A little background The Origins: Deli Beginnings Romanian Roots: In the 1920s, Romanian Jewish immigrants brought their traditional meat-curing and pickling spice blends to Canada, using them for smoked meat. [1, 2] "The Shadow": In the 1940s, a broilerman at Schwartz's Deli named Morris "The Shadow" Sherman started using the deli’s smoked meat dry-rub on his personal steaks and liver. [1, 2] The Customer Craze: Customers loved the aroma of Sherman’s seasoned steaks, prompting the deli to start using the blend on their beef and selling small batches to customers. [1, 2] The McCormick Era: Mainstream Success Commercialization: Seeing the runaway popularity of the seasoning, global spice brand McCormick adopted and commercialized the blend. [1] Grill Mates Launch: McCormick launched the iconic coarse blend under their Grill Mates brand, making it a grocery store staple globally. [1, 2] The Recipe: The McCormick Montreal Steak Seasoning recipe relies on a hearty, coarse grind. Its primary flavor profile includes garlic, black pepper, salt, coriander, and dill seed. [1, 2] The Technique: The large chunks of spice and salt are designed to form a savory, tenderizing crust when seared over high heat on a grill or cast-iron skillet. [1, 2, 3]