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Tonight I'm cooking up some t-bones and I'm going to coat them liberally with Montreal Steak Seasoning. It's like crack to me. There is something about the savory-hot blend of salt, black and red pepper, garlic, coriander seeds, and spices that is addictive. Normally I take a less is more approach to my steaks using only rock salt and fresh ground pepper to season them, but sometimes, when the mood strikes, I need me some Montreal Steak Seasoning. I haven't been to Montreal yet, but I hear tell that there are restaurants that specialize in Montreal-seasoned steaks (and frites, I assume). Someday, I'd love to try one the way it is meant to be served.
Montreal Steak Seasoning: Why am I so addicted?
Tonight I'm cooking up some t-bones and I'm going to coat them liberally with Montreal Steak Seasoning. It's like crack to me. There is something about the savory-hot blend of salt, black and red pepper, garlic, coriander seeds, and spices that is addictive. Normally I take a less is more approach to my steaks using only rock salt and fresh ground pepper to season them, but sometimes, when the mood strikes, I need me some Montreal Steak Seasoning. I haven't been to Montreal yet, but I hear tell that there are restaurants that specialize in Montreal-seasoned steaks (and frites, I assume). Someday, I'd love to try one the way it is meant to be served.
Filed Under: Ingredients, Methods
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10-25-2005 @10:13PM Mina said... I live in Montreal, and you're right. The cuisines here (not just steakeries) make it very difficult to eat anywhere else.
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10-25-2005 @10:35PM cheesetoe said... Finally someone who understands. In addition to steak, I put it on chicken on the grill, is that wrong? I also like it on french fries and use it to give my mac & cheese a little kick.
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10-25-2005 @10:58PM Jennifer said... Oh I LOVE Montreal Steak Seasoning but I never use it on steak. I use the package and do the marinade instructions and marinade chicken in it. Mmmmm, it's super yummy on chicken.
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10-25-2005 @11:10PM Cathleen Coffey said... No kidding! I have the Costco size container in my pantry. I love it on oven roasted veggies, in addition to a medium rare steak. It's the great go to seasoning.
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10-25-2005 @11:51PM Wing said... Re: Jennifer's comment above, I use McCormick's Montreal Chicken seasoning to marinate steak. So I guess we balance each other out. =)
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10-26-2005 @8:17PM Finished.Law.School said... There used to be this one A1 marinade (hickory I think) that I can never find. That stuff was incredibly good...
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10-26-2005 @6:48AM ninc said... I LOVE Montreal Steak Seasoning but I never use it on steak. http://www.referatele.com
http://www.referatele.com/referate/romana/online25/romana4.php
http://www.referatele.com/referate/romana/online26/romana3.php
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10-26-2005 @9:36AM Ian said... Generally, I like using rubs for all BBQ'd meats, and I've got some excellent ones for chicken, pork and fish. But I haven't even come close to seeing something that could compete with Mtl Steak seasoning. Does anyone know how to make a close substitute? I'd like to start there and then tweek to my tastes!!
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10-26-2005 @5:42PM Chef Barron said... I prefer using DeLallo Rosemary & Garlic seasoning (Rosa Maria) on my steaks and just about everything else. By everything I mean potatoes, bread, eggs, pretty much you name it and its on it. I even grind some in a pepper mill when I need it very fine. A MUST on my racks of lamb.
https://www.delallo.com/products_display.php?prod_id=623
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10-26-2005 @7:44PM niki said... I picked some up at the grocery store today, can't wait to try it.
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10-27-2005 @12:11PM Greg said... This may be the weirdest use of all: I put Montreal teak seasoning on cottage cheese for breakfast!
I started a low-carb diet, and, although I like cottage cheese, it's a little too bland for me. Liberally dose a bowl of cottage cheese with Montreal steak seasoning, though, and it becomes a creamy, spicy concoction that, accompanied by a glass of low-sodium V-8, makes a great low-carb breakfast.
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10-27-2005 @8:22PM Laura said... I too love this stuff. I put it on everything: meat, veggies, tuna; add it to marinades and sauces and toast. Ordinarily, I'm not about the packaged spice stuff, but this is truly an exception.
And, not that it matters, but Rachael Ray is also obsessed with it. She uses it alllll the time in her recipes.
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