Montreal Steak seasoning

[Giants Fan 85]

I just made a roast with a dry rub of this stuff and some Teriaki. Tasty ... never heard of it before, but I like it. Anyone ever try it?

 

this

[Giants Fan 85]

Turned out pretty awesome. It's a good flavoring to use on beef.

[Dragan187 7]

I use it on my steaks...GREAT STUFF. You should try it next time.

 

Splash a little soy sauce on your steak and sprinkle the montreal steak seasoning on both sides. The soy sauce gives the meat a good salty flavor without drying out the meat. Make sure you don't marinade it in the soy. Just a couple splashes right before the meat hits the grill.

[Giants Fan 85]

I just poured a couple teaspoons of Teriaki over it .... let it soak in for like an hour, then I remembered I had the Montreal Steak seasoning. And it has a flip cap, but I accidently took the whole top off and dumped a bunch on there ..... so it became a rub .... and on my 3 pound top round that was just fine. I cooked it for like an hour at about 300 right on the oven rack, with a pan on the rack below to catch the juices. It's a little messy, buy you get a nice crust all around that way. Then I turned the oven off and let it rest, in the oven as it cooled for like another half hour. And when you slice into it's nice and pink, like prime rib in the middle, and it's got this flavorful crust on the outside ... it came out just perfect.

 

You could use soy ... I think Teriaki gives it a nice sweet, smoky flavor though.

[Giants Fan 85]

Of course, with a roast ... unless you are doing a brine .... you are not going to get a really penetrated flavor with some simple sauces dripped on top. Yer kinda aiming for a crust, and then you can season slices further, as you see fit.

[patweisers44 834]

Were they giving out free samples to apply to your 2 for 99 cent hotdogs at the Speedway gas station?

[Sho Nuff 720]

Wow you don't know how to cook a roast.

A freaking top round for an hour?

Man...seriously...learn to cook before starting these food threads.

 

As for beef...took a whole beef tenderloin yesterday...bout an hour before cooking I took it out of the fridge...rubbed it in a bit of kosher salt and fresh pressed garlic. Let it sit.

Once the coals got going on the grill...rubbed all the salt off. Applied some fresh ground pepper and some more fresh garlic (lots of garlic).

 

Put it directly over the coals on the grill (weber 22.5" charcoal kettle) for 6 minutes on each side. Gets that good dark brown crust...then put it on the opposite side of the grill for about 10 minutes. Pull from the grill and let it sit for 7 minutes (have to let this rest...one mistake too many people make is cutting it right away...let it rest...even the rare steaks will not leak out/bleed as some would call it). Sliced it thin and served...the thinner portions of the cut were a nice medium for my kids and my wife. While the thicker part of the cut was a nice medium rare for me.

 

Served with a creamy/cheesy baked spinach (which was damn good) and a bottle of Australian red (a very tasty Grenache)

[Giants Fan 85]

Look dude, I like a kinda crispy dry "crust" on the outside of my roast. It was cooked perfectly, to my tastes, and that's how I did it. Snobs might say it was overcooked .... it looks like roast beef when you slice it ... it's not overcooked. Nice and juicy too. It's perfect ... who cares how long I cooked it .... it turned out EXACTLY how I wanted it.

[heavy-set 39]

Look dude, I like a kinda crispy dry "crust" on the outside of my roast. It was cooked perfectly, to my tastes, and that's how I did it. Snobs might say it was overcooked .... it looks like roast beef when you slice it ... it's not overcooked. Nice and juicy too. It's perfect ... who cares how long I cooked it .... it turned out EXACTLY how I wanted it.

I was hoping you would choke on it and die.

[Giants Fan 85]

I was hoping you would choke on it and die.

 

 

Fine ... but don't tell me "Wow, you don't know how to cook a roast." when you don't know WTF you are talking about, like some condescending dooshbag.

 

If you've got IDEAS ... I might be open to listening .... but the roast came out, EXACTLY like I planned it ... without access to a grill ... and EXACTLY how I wanted it.

[Sho Nuff 720]

Fine ... but don't tell me "Wow, you don't know how to cook a roast." when you don't know WTF you are talking about, like some condescending dooshbag.

 

If you've got IDEAS ... I might be open to listening .... but the roast came out, EXACTLY like I planned it ... without access to a grill ... and EXACTLY how I wanted it.

 

Though...I do have a clue what I am talking about.

There are tons of ways to do a roast...1 hour in the oven is not how I would ever even think about doing it for the best flavor.

Just because you wanted it that way...does not mean it was worth a damn.

[Giants Fan 85]

Look, nobody else is gonna eat it but me .... so preparing it in a way that I like makes sense. It came out tasty and juicy and and crispy .... JUST LIKE I LIKE IT ... I prolly coulda cooked it for 40 minutes at a higher temp ... or maybe even less on a grill ... if you like blood ... but I cooked it HOW I LIKE IT!

 

So, you can take your fancy culinary degree .... and go make a ber blanc and some birds out of apples ... I'll take my pan drippings .... with a little sherry reduction, some shallots and drizzle it over some slices of that tasty .... tasty roast tonight for dinner. I don't hafta get fancy .... but I could make steamed asparagus, or EASY creamed spinach ... and I've actually worked in 4 star Itallian restaraunt .... so keep watching your Hells Kitchen .... and acting like you know everything ... we all will think you are the coolest person here .... if you can beat me in a food argument where I AM THE JUDGE ... particularly when it comes to meat ... different people like it different ways ... I like it medium well. You may like medium rare .... it's a matter of taste ... so you can't really claim to be RIGHT. Ok?

[Giants Fan 85]

I already ate about half of it .... 2.8 lb top round. Cost like 5 bucks ... sale, of course.

[supermike80 1,869]

Montreal Steak Seasoning is basically the only seasoning I use on boneless pork chops, Chicken breasts, and steak. Its a GREAT seasoning.

[davebg 0]

There is a recipe on the bottle. Mix 1/4 oz olive oil, 2 tablespoons on soy sauce and 2 teaspoons of Montreal Steak seasoning.

 

Best steak you will EVAH make.

[supermike80 1,869]

There is a recipe on the bottle. Mix 1/4 oz olive oil, 2 tablespoons on soy sauce and 2 teaspoons of Montreal Steak seasoning.

 

Best steak you will EVAH make.

 

And..It's really pretty cheap. Have to be careful though. It does have salt in it which can really overload the meat if used too heavily. I usually coat pork chops lightly before grilling and my wife liked the flavor so one time she COVERED the chops in the stuff. Was super salty. Has to be used sparingly.

[Giants Fan 85]

I got a spice .... almost deserves it's own thread ....it's called Old Bay .... and a cheaper version is called "Chesepeak Bay Seasoning" ..... and it's really good on fish of course, but also good on poultry and beef, and in soups. It doesn't taste fishy at all ... but if you ever had some clam chowder ..... and you think, "It's missing something." that's Old Bay.

 

If you want a fishy flavor .... use "fish sauce".

[Sho Nuff 720]

I got a spice .... almost deserves it's own thread ....it's called Old Bay .... and a cheaper version is called "Chesepeak Bay Seasoning" ..... and it's really good on fish of course, but also good on poultry and beef, and in soups. It doesn't taste fishy at all ... but if you ever had some clam chowder ..... and you think, "It's missing something." that's Old Bay.

 

If you want a fishy flavor .... use "fish sauce".

 

Old Bay is good...but another one you have to be careful with as its pretty salty.

 

I like some of these...but most of the time prefer just kind of seasoning on my own with pepper and such because I then control how much salt is on the food Im cooking.

[Bier Meister 1,683]

about 6 years ago i worked at a what would most resemble an upscale chophouse. for our ribeyes we just hit it with oil and montreal. very nice simple flavor. old bay has been around a while too. in restaurants i would occationally use it in my crab cake mix (when doing a more cajun version- served it with a sweet remoulade). at home i use it when doing shrimp boils.

 

 

we are all happy you make your food to your liking, but to those of us that know food, it comes accross as crap and that you really think you know more than you do. please stop acting like an expert. there are people who do know less than you. if they use your recipes as examples of how to do things, they will learn incorrectly and be pretty disappointed. at least qualify your work.

[DuckStupid 40]

please skip the premixes when making steak at home and learn how to focking cook a roast. Doush.

[supermike80 1,869]

about 6 years ago i worked at a what would most resemble an upscale chophouse. for our ribeyes we just hit it with oil and montreal. very nice simple flavor. old bay has been around a while too. in restaurants i would occationally use it in my crab cake mix (when doing a more cajun version- served it with a sweet remoulade). at home i use it when doing shrimp boils.

we are all happy you make your food to your liking, but to those of us that know food, it comes accross as crap and that you really think you know more than you do. please stop acting like an expert. there are people who do know less than you. if they use your recipes as examples of how to do things, they will learn incorrectly and be pretty disappointed. at least qualify your work.

 

I think we should add this to the list

All FF Geeks seem to:

1) Make over $500,000/yr

2) Have super hot, always horny wives

3) Have 10 inch cacks that are can get hard with a one word command

4) Are in immaculate physical shape

5) NEW: Are master chefs.

 

Yeah..that fits with this group

[JackARoot 2]

Hey GF, is ther any MSG in the seasoning? I didn't see it on the ingredient list, but I have to be carefull cause my always horny wife is allergic.

[patweisers44 834]

Hey GF, is ther any MSG in the seasoning? I didn't see it on the ingredient list, but I have to be carefull cause my always horny wife is allergic.

great question, cause just the mentioned of the letters "MSG" makes my 10+ inch cack rock hard instantly

[Bier Meister 1,683]

I think we should add this to the list

All FF Geeks seem to:

1) Make over $500,000/yr

- nope. i wish it were so. would make life a lot easier.

 

2) Have super hot, always horny wives

-while not a supermodel, my wife is very attractive. not nearly as horny as i'd like

 

3) Have 10 inch cacks that are can get hard with a one word command

- nope. only about 6.

 

4) Are in immaculate physical shape

-nope. i was until i was about 24

 

5) NEW: Are master chefs.

- technically not a master chef, but a certified chef de cuisine. since 01 i have been a cook/chef at the best restaurants in vail, breckenridge, and denver.

 

larkspur

 

vail cascade

 

the lodge and spa at breckenridge

 

opus

 

la tour

 

sonnenalp

 

 

while i may not be the best chef in the world, i'm pretty good.

[mobb_deep 920]

please skip the premixes when making steak at home and learn how to focking cook a roast. Doush.

 

 

good meat requires two seasonings... salt and pepper. anything else is sacrilege.

[peenie 1,906]

i love montreal steak seasoning! i have the regular and the spicy. not to mention i have both regular and spicy for chicken as well. when i cook with montreal steak seasoning people actually believe i'm a great cook.

 

thanks for the heads up about the soy sauce and oil. i'll try it this weekend!

[Giants Fan 85]

Uh oh .... Peenie likes it .... you gonna give Peenie sh!at too?

[Giants Fan 85]

I guess to be clear, what you want to do is sear a roast, before you stick it in the oven. Unless, like me, you like your meat medium well, and you can cook it like I described.

 

And you can use whatever, teriaki, soy, dry rub you like .... it's just gonna give a flavorful skin to the roast, it mostly wont penetrate the surface of the meat very far.

 

So, there are a couple ways to do it .... hot grill works real nice, but if you don't have one of those, a hot pan, with some oil works too. You can also put it into a REALLY hot oven, like 500, and then crank it down to 350 .... but it really depends on your oven. And then you gotta look up like the per pound crap ... forget that .... you want to see drippings, and in an ideal situation they cause flare ups of flavorful smoke .... with a pan in the oven ... you've got some decent drippings you can use to make a sauce.

 

Sauce .... is a whole nother thread.

 

You know what I really like, real simple ...... skate, damp dredged in panko and then pan seared .... little lemon, maybe serve with some pom frites or even mashed potatoes.

 

You de-carmelize the pan with some white wine ... butter ... then BAM ... capers. Sounds fancy .... tastes awesome .... but it's really easy. The trick is, not too much capers, and not until it's done cooking. You can garnish with parsley, lemon slices.

 

Of course this works with lots of other fish besides skate .... works great with flounder,

[Giants Fan 85]

I dunno, maybe super chef god here has a better way to cook skate.

 

Let's hear it.

[Bier Meister 1,683]

supermike called me out. i don't really expect you guys to know a lot about me. i primarily respond to posts involving food, booze, travel, and cars.

 

as indicated here by me suggesting picatta to you, i have no issues with picatta (or derivatives) for seafood. i also generally prefer panko to bread crumbs for most recipes. if you'd like an alternative or two, here are some things i've done with skate:

 

steamed or poached: i use sake, ginger, garlic, lemongrass, and scallion for the liquid. serve it with a sesame rice cake.

 

pan sear: dredge in flour (i throw in some ground ginger, s& white pepper in the flour). cook it 50%. i like a citrus, mirin glaze to coat and finsih in the oven. juice of 1 lime, 1 lemon, 1 orange in about a cup or so of mirin. reduce to a syrup. i'd go with either a noddle cake or sticky rice. both of these are asian influenced so i'd go with either pan fried baby bock choy or brussel sprouts... minced ginger and garlic, and finish by drizzling a little toasted sesame oil.