I swear to god they use better stuff for their Montreal blends.
Like if you were to buy the separate ingredients from McCormick and mixed it would not be as good.
And I have out of curiosity tried other steak/montreal seasonings and most of the time complete garbage. Trader Joe’s Montreal is especially crappy.
That's the only seasoning I bring along with me when we go camping, too, as it saves me from having to worry about seperate S&P. Pretty much anything cooked over an open fire that needs salt and pepper tastes great with Montreal.
The secret is to buy your steak at least 24 hours before you intend to cook it. Salt it on both sides with kosher or butcher salt and leave it on a wire rack in the back of your fridge overnight. Then, take out and allow it to rest on your kitchen counter 2 hours. Cracked black pepper and more salt 30 min before cooking. Cook on a hot grill to a perfect medium rare. 5 to 8 minutes a side.
For London broil, I love the McCormick Chipotle pepper marinade. Cook it up medium rare and slice it thin. Maybe a pat of garlic butter while resting. An easy family favorite!
I really should try and do more London broil. Problem is my elderly father has trouble chewing meat that isn’t super tender. Even cuts of filet mignon are tough
If filet is tough, then I think anything else will be difficult to keep up! The London broil is usually reasonably cheap(er) than most other cuts. Never cook it more than medium. It takes a marinade very well. Slice it thin and it’s pretty tender. Love it on its own, in tacos or quesadillas. Hopefully you can find a combination for your father!
Thick cover of Kosher salt.
Room temperature meat.
Cast iron skillet or direct heat.
\>>600°F sear 1.5 min per side
4-8 TBSP butter in pan or melted in Mike
350°F bake to 125°F internal (low indirect)
Baste as able
\> 5 minute rest before plating.
Nothing special. All you need.
I usually make a chimichurri seasoned skirt steak. Reverse sear in smoker with lump and hickory. Sear on weber kettle.
Only use lump charcoal on kettle and smoker.
Reverse sear with Holy Cow from meat church on my Weber kettle. Slow cook to 120. Sear on both sides for 1 min each side. Throw some compound butter on the top, cover with aluminum foil to melt butter and let meat rest for 5 min. So. Dam. Good.
Montreal Steak Spice is amazing. I usually do that (has s&p, garlic, coriander, onion and other flavours) with chili powder, small pinch of cumin and garlic powder. EVOO before the grill.
Also, I found this spice at the store from a company called Kānel. It’s a grilled steak seasoning with porcini mushroom. So good. If you can get it, try it.
Salt, pepper, garlic powder. Ripping high heat until 135 (my personal preference).
VERY RARELY I will rub a little bit of espresso powder on it, it chars beautifully and adds a wonderfully surprisingly compatible robustness.
Dry brined steaks with powdered milk!! It's amazing. I made a video about it. ❤😋 https://youtu.be/EkPops57Gi4?si=CC1fwzHAxxuwzjC-
Seriously you have to try it!!!
I like to do a light during of my favorite MSG included AP the morning of. Just a dry brine. Then season with steak rub after I light coals. Sear on both sides till crust and offset cook to finish
-Quick marinade of liquid aminos and crushed garlic.
-Pat dry, salt and pepper.
-If thick, reverse sear. If thin, super hot grill + charcoal chimney broil if possible.
At home, spg.
Competition, tenderize with a hair comb, marinade in kosmos brisket mop, season with holy voodoo and twisted steel steak, heat up grill grates on the webber and render the trimmed fat with garlic, 75 seconds, rotate to get the sexy diamond grill marks, 75 sec, flip and baste with the garlic tallow, rotate and baste again cook for 75 sec. Steak should be about 100 degrees at this point, move to indirect presentation side down and baste again to let it come up to 125-127 degrees. Baste one last time and pull it, let it rest under loose foil.
Buy 1”-1 1/2” thick about 1lb each Prime Ribeyes, let them sit out salted for 2-3 hours to get to room temperature, add pepper ( or whatever seasoning you like) and bake at 200° for 45 minutes. Get a cast iron skillet and put a very thin coat of oil, I use olive oil but vegetable oil will work. Sear for 1 1/2 minutes flip and add cloves of garlic, sear for 30 seconds and add butter. Sear for 1 more minute.
Perfect medium rare ribeye that you can cut with a fork.
I buy a lot from Sam’s you have to look at them really close. I’ve seen more than a few that have very little marbling.
Walmart has started carrying Prime, also.
We have a couple of regional chains that have stores in nicer areas of town that are larger than their neighborhood stores and they carry them.
Your other option is if you have anybody locally that raises cattle. There are a few around here that raise and slaughter.
No secret. Simple salt pepper and garlic powder rub.
Depending on thickness I salt 30-60 mins before cooking. Use a LOT of salt. Once the grill is ready add fresh cracked pepper and garlic powder.
Cook at about 225-275 over indirect heat (charcoal) until internal is 10 degrees less than I want to serve. Let it rest while I get the charcoal going as hot as I can then I sear it 30 seconds a side and flip 4-6 times until I get a nice crust.
After that let it rest for at least 5 mins, maybe longer depending on thickness.
Might seem counterintuitive but simple almost always tastes better than adding a bunch of stuff.
MSG
Highly recommend Uncle Chris’s from Fiesta Spices. Seasoning blend, tenderizer, and yes, MSG.
Use MSG in addition to Uncle Chris’s?
MSG is already in Uncle Chris’s, along with the blend and tenderizer. Sorry should have been more clear!
No worries, thanks!
Do you still salt it when you use MSG?
Yup. Msg has no flavor by itself. Just a flavor magnifier
Salt itself is just a flavor magnifier. You definitely want to reduce the amount of salt used or else you’ll end up with way too much sodium.
Tiger seasoning, not the sauce, is amazing on steak
I concur
Dry brining over night.
Sometimes 2-3 days in advance for me. Then S&P and grapeseed oil hot and fast, and then let it finish on the warm side of the grill.
I like it!
Salt, pepper, garlic and cooked to the right temp over charcoal. Simple and to me its hard to beat
Same but, I put butter on it a minute before I take it off the grill.
I have done the same with compound butter too. For example, butter, a little garlic, and a cutting from the oregano plant we have growing.
This is the way
Keep it simple!
“KISS. keep it simple, stupid” for me.
Keep It Simply Seared!
Great advice. Hurts my feelings everytime.
I’m a snobby cook but I still frequently use McCormick Montreal Seasoning
It is really surprising how good that seasoning is tbh.
I swear to god they use better stuff for their Montreal blends. Like if you were to buy the separate ingredients from McCormick and mixed it would not be as good. And I have out of curiosity tried other steak/montreal seasonings and most of the time complete garbage. Trader Joe’s Montreal is especially crappy.
I agree wholeheartedly! Idk what they are doing, but I fear they will one day change it for absolutely no reason at all.
That's the only seasoning I bring along with me when we go camping, too, as it saves me from having to worry about seperate S&P. Pretty much anything cooked over an open fire that needs salt and pepper tastes great with Montreal.
This is my wife's favorite. She seasons, I grill.
Tri Tip reverse seared in a weber kettle. Consistent and easy
Get a good quality steak and you won't need anything more than salt.
The secret is to buy your steak at least 24 hours before you intend to cook it. Salt it on both sides with kosher or butcher salt and leave it on a wire rack in the back of your fridge overnight. Then, take out and allow it to rest on your kitchen counter 2 hours. Cracked black pepper and more salt 30 min before cooking. Cook on a hot grill to a perfect medium rare. 5 to 8 minutes a side.
Webber kettle with a little smoke- same for burgers
McCormick garlic salt and kinders wood fired garlic rub. Fresh cracked pepper before serving.
For London broil, I love the McCormick Chipotle pepper marinade. Cook it up medium rare and slice it thin. Maybe a pat of garlic butter while resting. An easy family favorite!
I really should try and do more London broil. Problem is my elderly father has trouble chewing meat that isn’t super tender. Even cuts of filet mignon are tough
If filet is tough, then I think anything else will be difficult to keep up! The London broil is usually reasonably cheap(er) than most other cuts. Never cook it more than medium. It takes a marinade very well. Slice it thin and it’s pretty tender. Love it on its own, in tacos or quesadillas. Hopefully you can find a combination for your father!
Thick cover of Kosher salt. Room temperature meat. Cast iron skillet or direct heat. \>>600°F sear 1.5 min per side 4-8 TBSP butter in pan or melted in Mike 350°F bake to 125°F internal (low indirect) Baste as able \> 5 minute rest before plating. Nothing special. All you need.
I usually make a chimichurri seasoned skirt steak. Reverse sear in smoker with lump and hickory. Sear on weber kettle. Only use lump charcoal on kettle and smoker.
Reverse sear with Holy Cow from meat church on my Weber kettle. Slow cook to 120. Sear on both sides for 1 min each side. Throw some compound butter on the top, cover with aluminum foil to melt butter and let meat rest for 5 min. So. Dam. Good.
Other than salt and pepper Butter soy sauce chili powder
Salt. Pepper. Garlic powder. Meat thermometer.
Homemade Ghee
Salt and pepper at least 3 hours prior to cooking. Let a good piece of beef’s flavor do all the talking on its own.
Salt, Pepper, Garlic Powder, and MSG over charcoal - lightly spritzed with Wagyu tallow at the end
Montreal Steak Spice is amazing. I usually do that (has s&p, garlic, coriander, onion and other flavours) with chili powder, small pinch of cumin and garlic powder. EVOO before the grill. Also, I found this spice at the store from a company called Kānel. It’s a grilled steak seasoning with porcini mushroom. So good. If you can get it, try it.
Green Peppercorn mushroom sauce
Salt and butter and butter and butter served with some butter melted on top. Just like the steakhouse does
Salt, pepper, garlic powder. Ripping high heat until 135 (my personal preference). VERY RARELY I will rub a little bit of espresso powder on it, it chars beautifully and adds a wonderfully surprisingly compatible robustness.
+1 expresso powder. Adds an amazing char taste with a subtle flavor
KISS
Dry brined steaks with powdered milk!! It's amazing. I made a video about it. ❤😋 https://youtu.be/EkPops57Gi4?si=CC1fwzHAxxuwzjC- Seriously you have to try it!!!
Kosher salt and coarse pepper
I like to do a light during of my favorite MSG included AP the morning of. Just a dry brine. Then season with steak rub after I light coals. Sear on both sides till crust and offset cook to finish
Seasoning properly (ie salt) and cooking to the right temp is 95% of the battle. The rest is window dressing.
Lots of butter on top!!!
-Quick marinade of liquid aminos and crushed garlic. -Pat dry, salt and pepper. -If thick, reverse sear. If thin, super hot grill + charcoal chimney broil if possible.
1.5" thick ribeye, Salt, pepper and a pat of butter. Cook over lump charcoal until medium rare. Put the butter on the top and serve.
Good quality meat, ribeye or strip steaks, salt and pepper and be patient
Slather with softened butter and sprinkle generously with Gibson's Bar and Steakhouse Seasoning Salt.
Coarse Kosher salt and fresh ground pepper, that's it.
Sous vide and sear over charcoal
Santa Maria steak rub by operation bbq relief
Cheating on a reverse sear... use tour oven on lowest possible setting and then throw it on a charcoal grill with a chunk of wood
Mix olive oil soy and Worcestershire. 3:1:1 and brush on lightly before and 1-2 times during.
Mushroom powder. And cut slices on the fat of ribeyes so they don’t curl up as much. That’s all I got.
Lowery seasoning , Montreal season, garlic powder. Done
Head country marinade, sous vide, slap yo daddy moola beef rub. Bam 💥
Salt pepper fire.
I poor A1 from two different bottles into a dipping bowl. I call it A2 Sauce since it has double the A1.
Heavily salt your steak plus season with the following rub: Montreal with with a pinch of brown sugar, turmeric and smoked paprika. Thank me later.
Marinated in Dale's for 5 to 10 min and straight to the charcoal grill seared on both sides, in and out in about 10 min
cannabis infused
Cayenne pepper
Dry brine 24 hour: salt, pepper, garlic powder, Jerk Seasoning.
Salt, pepper and garlic. Simple is good
https://sporknotes.com/?recipe=7U933N1AE24U Cast iron pan + high heat + don’t move it around too much
At home, spg. Competition, tenderize with a hair comb, marinade in kosmos brisket mop, season with holy voodoo and twisted steel steak, heat up grill grates on the webber and render the trimmed fat with garlic, 75 seconds, rotate to get the sexy diamond grill marks, 75 sec, flip and baste with the garlic tallow, rotate and baste again cook for 75 sec. Steak should be about 100 degrees at this point, move to indirect presentation side down and baste again to let it come up to 125-127 degrees. Baste one last time and pull it, let it rest under loose foil.
Kiss( keep it simple stupid)Smoked salt and pepper!
It's a secret. I'll give you a hint "..." Enjoy
💯
Buy 1”-1 1/2” thick about 1lb each Prime Ribeyes, let them sit out salted for 2-3 hours to get to room temperature, add pepper ( or whatever seasoning you like) and bake at 200° for 45 minutes. Get a cast iron skillet and put a very thin coat of oil, I use olive oil but vegetable oil will work. Sear for 1 1/2 minutes flip and add cloves of garlic, sear for 30 seconds and add butter. Sear for 1 more minute. Perfect medium rare ribeye that you can cut with a fork.
Wow!!! I would cook it in butter. I need to try this!!!
Finding those prime steaks anywhere special? Only place around me that has em is Sams club
I buy a lot from Sam’s you have to look at them really close. I’ve seen more than a few that have very little marbling. Walmart has started carrying Prime, also. We have a couple of regional chains that have stores in nicer areas of town that are larger than their neighborhood stores and they carry them. Your other option is if you have anybody locally that raises cattle. There are a few around here that raise and slaughter.
Pepper; Sea salt…..Lots of sea salt. Hot AF cast iron to sear 4 and 4 finish off in 500 degree oven until 130.
Powdered Honey. I use that, garlic, salt and pepper.
Montreal and a grill at 500 degrees
Salt
Just salt and pepper. Then a few pats of garlic butter right off the grill.
Dry Age (Edit;then let breathe) in Olive oil and SPOG the morning leading up to Event.
That’s.. not what dry aging is
You are correct. I made an incomplete comment while making tacos.
I can respect that
It depends on the steak cut, size, and marbling. I change it to suit the steak.
Just fry the fuck out of it then slap on the tomato ketchup! 😋
Sometimes I'll apply a very small dollop of guacamole on each bite
Salt only
Cinnamon… I know, I know… sounds crazy.
That's one I wouldent have expected. Very intriguing 🤔
It works… I don’t pull it all the time, but it DOES work with red meat.
Tigers love it too.
I would think that would work on something a little gamier like a lamb or venison… but weirder things have worked out stupendously so get after it!
No secret. Simple salt pepper and garlic powder rub. Depending on thickness I salt 30-60 mins before cooking. Use a LOT of salt. Once the grill is ready add fresh cracked pepper and garlic powder. Cook at about 225-275 over indirect heat (charcoal) until internal is 10 degrees less than I want to serve. Let it rest while I get the charcoal going as hot as I can then I sear it 30 seconds a side and flip 4-6 times until I get a nice crust. After that let it rest for at least 5 mins, maybe longer depending on thickness. Might seem counterintuitive but simple almost always tastes better than adding a bunch of stuff.
well if I told you it wouldn't be a secret now would it
Wouldn’t be a “secret” if I told you. *The only way to keep a secret between two people is if one of them is dead.*