There’s something magical about the first sizzle when Montreal seasoned steak hits a hot grill – that unmistakable aroma of garlic, pepper, and savory spices filling the air takes me right back to summer cookouts at my uncle’s backyard in Quebec. This recipe isn’t fancy, but trust me, it delivers BIG flavor with minimal effort. The Montreal steak seasoning blend does most of the heavy lifting, transforming ordinary cuts into something spectacular with its perfect balance of coarse salt, cracked peppercorns, and aromatic spices.
I’ll never forget the first time I tried grilling this way – skeptical that such simple prep could taste so restaurant-worthy. But that first juicy bite convinced me! What makes Montreal seasoned steak special isn’t just the bold taste, but how it lets the meat’s natural richness shine through. Whether you’re a grilling pro or just starting out, this foolproof method guarantees delicious results every time. Just wait till you see how those beautiful spice crust forms…
Why You’ll Love This Montreal Seasoned Steak Recipe
This Montreal seasoned steak recipe is my go-to whenever I need a showstopping meal fast. Here’s why you’ll adore it as much as I do:
- 15 minutes start to finish – Perfect for hectic weeknights when you’re starving but don’t want to fuss
- The seasoning blend is magic – That garlicky, peppery kick makes even budget steaks taste luxurious
- Works anywhere – Grill outdoors or sear indoors when weather’s bad (I’ve made this in blizzards!)
- Endlessly adaptable – Swap in different cuts or adjust spice levels to your taste
Seriously – this recipe turns ordinary steak nights into something special without any fancy techniques. Just pure, meaty deliciousness every time.
Montreal Seasoned Steak Ingredients
Gather these simple ingredients – I promise you probably have most already! The magic happens when they all come together:
- 1 lb steak (ribeye or sirloin work best – about 1 inch thick for perfect cooking)
- 2 tbsp Montreal steak seasoning (the coarse kind with visible peppercorns)
- 1 tbsp olive oil (divided – half for coating, half for the pan)
- 1 tsp garlic powder (trust me, it boosts the seasoning blend)
- 1/2 tsp black pepper (freshly cracked if you’ve got it)
That’s it! No fancy ingredients – just quality steak and bold flavors ready to work their magic.
How to Make Montreal Seasoned Steak Step-by-Step
Ready to make the juiciest, most flavorful Montreal steak of your life? Follow these simple steps – I’ll walk you through each part so you get it perfect on your first try!
Preparing the Steak
First, pat your steak dry with paper towels (this helps the seasoning stick better). Drizzle about half the olive oil over both sides, rubbing it in gently with your fingers – think of it like giving the steak a little massage! Now comes the fun part: sprinkle the Montreal seasoning, garlic powder, and pepper generously over every inch. Press those spices right into the meat so they don’t fall off during cooking. Pro tip: let it sit for just 5 minutes while your grill heats up – this helps flavors penetrate.
Cooking the Steak
Heat your grill or cast iron skillet to medium-high (about 400°F – you should be able to hold your hand 4 inches above for 3 seconds max). Add the remaining oil to the pan if cooking indoors. Lay the steak down carefully – that initial sizzle means you’ve got the right temp! For medium-rare, cook exactly 4-5 minutes per side without moving it (this builds that beautiful crust). Resist the urge to poke or flip constantly – just let the magic happen!
Resting and Slicing
Here’s where most people mess up – DON’T cut right away! Transfer your steak to a plate and walk away for 5 full minutes (set a timer if you must). This lets the juices redistribute so they stay in the meat instead of running all over your cutting board. When ready, slice against the grain at a slight angle – those perfect pink-centered pieces will have you drooling before the first bite!
Expert Tips for Perfect Montreal Seasoned Steak
After years of perfecting this recipe (and yes, a few overcooked disasters), I’ve learned these game-changing tricks:
Seasoning adjustments: If your Montreal blend seems too salty, mix it 50/50 with plain cracked pepper. For extra heat, add a pinch of cayenne – my husband’s favorite twist!
Doneness test: No thermometer? Use the finger test: Gently press the steak – it should feel like the fleshy part of your palm when you touch thumb to middle finger for medium-rare.
Biggest mistake? Crowding the pan! Give steaks space or they’ll steam instead of sear. And whatever you do, don’t skip that rest time – patience rewards you with juiciness!
Serving Suggestions for Montreal Seasoned Steak
Oh, the possibilities! This bold steak plays so nicely with so many sides – here are my absolute favorite ways to serve it. For classic comfort, pile those juicy slices over a mound of garlic mashed potatoes, letting all those savory juices mingle. When I’m feeling fancy, I’ll do roasted asparagus spears with a squeeze of lemon – the bright acidity cuts right through the rich spices.
Summer nights call for simpler pairings – just crusty bread and a crisp garden salad with balsamic dressing. And wine lovers, listen up: A medium-bodied Cabernet Sauvignon stands up beautifully to the steak’s peppery crust, while a chilled Pinot Noir works magic when you’re dining al fresco. Honestly? Sometimes I just slice it thin and eat it straight off the cutting board – no shame in my game!
Storing and Reheating Montreal Seasoned Steak
Leftovers? No problem! Here’s how to keep that Montreal steak tasting fresh:
Let cooled steak slices rest in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave (it turns meat rubbery) – instead, warm slices gently in a skillet over medium heat with a splash of water or broth. Takes just 1-2 minutes per side and keeps that perfect texture intact!
For meal prep, I’ll sometimes cook extra steaks specifically to slice cold onto salads or sandwiches later in the week – the spices develop even more flavor overnight!
Montreal Seasoned Steak FAQs
Q1. Can I use other cuts of beef besides ribeye or sirloin?
Absolutely! While ribeye and sirloin are my favorites for their marbling, this Montreal seasoning works wonders on almost any cut. Flank steak and skirt steak make fantastic options – just slice them thin against the grain after cooking since they’re naturally tougher. Even budget-friendly cuts like chuck eye or flat iron transform into something special with this spice rub.
Q2. Is Montreal steak seasoning spicy?
Not terribly! The blend has a noticeable peppery kick, but it’s more about bold flavor than intense heat. That said, the coarseness of the peppercorns can vary by brand – if you’re sensitive to spice, start with half the amount and taste as you go. My friend adds a pinch of brown sugar to hers to balance the heat – genius trick!
Q3. Can I make my own Montreal seasoning blend?
You bet! My homemade version mixes 2 tbsp coarse salt, 1 tbsp black peppercorns, 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp coriander, 1 tsp dill, and 1/2 tsp red pepper flakes. Crush everything coarsely in a mortar and pestle – the rustic texture makes all the difference. Store extras in an airtight jar for up to 3 months.
Q4. How do I know when my steak is done without cutting into it?
The finger test never fails me! Gently press the steak’s center – it should feel like the fleshy part below your thumb when relaxed for rare, or like when you touch thumb to middle finger for medium-rare. If you prefer numbers, aim for 130°F internal temp for medium-rare. Just remember – it’ll keep cooking a bit while resting!
Nutritional Information
Here’s the approximate nutrition per serving, but remember – values can vary based on your exact ingredients and steak size. This Montreal seasoned steak packs protein while keeping carbs low!
Values shown are estimates only and not intended as medical advice. Always check your specific ingredients for precise calculations.
Rate This Recipe
Did you love this Montreal seasoned steak as much as I do? Leave a rating below or tag me on Instagram @grillmasterjen – I’d love to see your creations!
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Juicy Montreal Seasoned Steak Recipe in Just 15 Minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A delicious Montreal seasoned steak recipe that brings out the rich flavors of the meat with a signature spice blend.
Ingredients
- 1 lb steak (ribeye or sirloin)
- 2 tbsp Montreal steak seasoning
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Preheat grill or skillet to medium-high heat.
- Coat steak evenly with olive oil.
- Rub Montreal steak seasoning, garlic powder, and black pepper onto both sides.
- Grill or sear steak for 4-5 minutes per side for medium-rare.
- Rest steak for 5 minutes before slicing.
Notes
- Adjust cooking time based on steak thickness.
- Letting the steak rest ensures juiciness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: North American
Nutrition
- Serving Size: 1/2 steak
- Calories: 350
- Sugar: 0g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Montreal steak, seasoned steak, grilled steak
