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Post by trailboss on Aug 19, 2017 21:42:01 GMT -5
Montreal steak....I have had Montreal steak seasoning in the cupboard for quite some time, but have always been reluctant to use it, because if you test taste the seasoning on it's own, it is pretty darn spicy. I like spicy foods, but they are a no-go for for the wife. I had never considered using it as a wet marinade, because by default, when it comes to beef or pork, I like a dry rub or just dry seasonings. (I used NY strip steaks for this meal.) For each pound of meat: 1/2 cup of olive oil 1/4 cup of Soy Sauce (I recommend low sodium variety or it will be salty) 4 tsp of Montreal steak seasonng Marinate for 30 minutes to overnight....I like to get my steaks close to room temperature for grilling, and this time was no exception...and I believe at that temperature 30 minutes was perfect. Before pan frying the steaks in butter, I set them aside and put sliced onions, bell peppers, yellow and green zucchini squash in the reserved marinade and stir fried them right after the steaks. This is a very simple meal and is quick to make...I really smoked up the house, so next time it will probably be done over mesquite charcoal out back. Always buy quality steak, and at about 140 degrees they came out excellent.    |
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Post by Deleted on Aug 19, 2017 21:49:04 GMT -5
I will have to find that here locally, thanks for sharing this with us "...yummy
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Post by Ronv69 on Aug 19, 2017 22:13:01 GMT -5
I had the same problem with it. We too have had a bottle for years. We will try your recipe.
Thanks
Ron
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Post by trailboss on Aug 19, 2017 22:30:32 GMT -5
I had the same problem with it. We too have had a bottle for years. We will try your recipe. Thanks Ron It totally took the heat away...spicy, but not hot...but like I said get the low sodium soy sauce or it will be pretty salty...I still enjoyed it, just would have been better. |
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Post by Deleted on Aug 20, 2017 2:10:11 GMT -5
If you add a big splash of Worcestershire sauce and some Tabasco along with fresh tarragon you might be on to something.
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Post by Ronv69 on Aug 20, 2017 13:46:15 GMT -5
I had the same problem with it. We too have had a bottle for years. We will try your recipe. Thanks Ron It totally took the heat away...spicy, but not hot...but like I said get the low sodium soy sauce or it will be pretty salty...I still enjoyed it, just would have been better. I think I will try a dry red wine instead of the soy sauce. It usually works for me. |
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sablebrush52
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Post by sablebrush52 on Aug 20, 2017 15:14:41 GMT -5
The title of this post reminded me of Schwartz's in Montreal. Their smoked meat is one of the most delicious foods I've experienced.
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Post by Deleted on Aug 20, 2017 16:43:33 GMT -5
I use it on my fried eggs and in a corn recipe I made up. Plus we grill with it all the time. Good stuff.
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Post by sparks on Aug 21, 2017 7:06:17 GMT -5
I use Montreal Steak seasoning all the time. Take steaks out of the refrigerator, drizzle a bit of olive oil, sprinkle seasoning generously directly on the meat, sprinkle a bit of brown sugar on top of it and rub it all in. Flip. Repeat.
I then let them sit out and come to room temperature then grill.
Alone it does have a spice, but in my experience has never translated to the finished steak.
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Post by Darin on Aug 21, 2017 10:28:33 GMT -5
trailboss ... Maria puts it on THICK. When the steaks hit the cast iron, it's like Pepper Spray in the air! Word to the wise ... Chuck Eye. 
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Post by trailboss on Aug 21, 2017 10:34:50 GMT -5
I have found that mixing hot peppers with sweet peppers, rally make an improvement....I am finding that in other culinary endeavours the same holds true fairly often.
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Tsal
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Post by Tsal on Sept 5, 2017 7:10:24 GMT -5
I put this stuff on shrimp when I grill them. Between the char anf the seasoning they're fantastic.
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Post by Deleted on Sept 5, 2017 14:15:28 GMT -5
 I just cant do a nice steak in a frying pan it has to be charcoal or hardwood. Hamburger steak or cheapy sirloin, pork chop ok I can see that. I also detest gas BBQ grills might as well cook it tied to the exhaust manifold with bailing wire. The other thing we do now is defrost what we want to eat on the counter. Sure we use the nuka wave for a few things just not for thawing. On to salt, all salt is not created equal. If you are a fan of Mortons you have simply missed the boat. Redmond Real Salt or a nice pink Himalayan salt or Hawaiian Red or French Grey. You know your doctor says you cant have it anyway so go for the best.
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Post by Deleted on Sept 5, 2017 14:16:11 GMT -5
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Post by Darin on Sept 5, 2017 15:32:37 GMT -5
Not any frying pan ... it's gotta be a cast iron skillet on SUPER high.
It's a Southwest thing, perhaps, but makes great juicy steaks cooked perfectly with minimal loss of liquids.
Covered in sautéed mushrooms and onions is my preference. 
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Post by trailboss on Sept 5, 2017 16:01:06 GMT -5
I prefer charcoal, mesquite for searing steaks, kingsford and lump coal for long smoking. But the skillet has it's place, I have some old cast Iron, bring it up to heat and sear my steaks, and once you set the steaks aside, veggies like asparagus grill up in a couple minutes, and you can even put the garlic bread face down for a one pan meal. I used to smoke the hell out of the house, but now I use my single burner Coleman stove made in '63...it really has it's place, really nice to occasionaly perk a pot of coffee on a brisk morning also.  |
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Post by Deleted on Sept 5, 2017 21:39:17 GMT -5
I prefer charcoal, mesquite for searing steaks, kingsford and lump coal for long smoking. But the skillet has it's place, I have some old cast Iron, bring it up to heat and sear my steaks, and once you set the steaks aside, veggies like asparagus grill up in a couple minutes, and you can even put the garlic bread face down for a one pan meal. I used to smoke the hell out of the house, but now I use my single burner Coleman stove made in '63...it really has it's place, really nice to occasionaly perk a pot of coffee on a brisk morning also. Man does that bring back memories, one of my first backpacking stoves. A seal leaked, the whole thing started blazing, I panicked, tossed it in the river and made it the rest of the way on peanuts and jerky. Good times! They were actually excellent units if properly serviced. |
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Post by Deleted on Sept 5, 2017 23:35:59 GMT -5
I prefer charcoal, mesquite for searing steaks, kingsford and lump coal for long smoking. But the skillet has it's place, I have some old cast Iron, bring it up to heat and sear my steaks, and once you set the steaks aside, veggies like asparagus grill up in a couple minutes, and you can even put the garlic bread face down for a one pan meal. I used to smoke the hell out of the house, but now I use my single burner Coleman stove made in '63...it really has it's place, really nice to occasionaly perk a pot of coffee on a brisk morning also. Man does that bring back memories, one of my first backpacking stoves. A seal leaked, the whole thing started blazing, I panicked, tossed it in the river and made it the rest of the way on peanuts and jerky. Good times! They were actually excellent units if properly serviced. Does bring back memories. My problem with those, lanterns, and those portable Coleman heaters was to just be very liberal with gas when things weren't working right. |
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Post by trailboss on Sept 6, 2017 3:22:39 GMT -5
I was searching for Coleman stuff on Craigslist and found a guy in Tempe that scours the internet looking for old stuff to restore. He meticulously goes through lanterns, stoves, and catalytic heaters and does restorations making them better than new. His house is like a Coleman warehouse, and he is an invaluable resource on any issues related to the products.... and he does it for the love of it, not so much for the money.
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Post by toshtego on Sept 7, 2017 22:53:46 GMT -5
Never tried this Montreal spice blend but will look for it.
I usually do steaks in an iron skillet on an iron top hot plate, 240 volts drawing 18 amps. When it finally heats up it does a nice job of searing. "Black and Blue" or "Pittsburgh". Sometimes on charcoal on a Magma Grill in the Kiva, a type of fireplace.
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