Montreal Peppered Steak: A Taste of Summer, All Year Round

My grandfather, a man of few words but impeccable taste, always knew how to fire up the grill. Growing up, summer nights meant the intoxicating aroma of sizzling steak, seasoned simply but perfectly, wafting from the backyard. He’d always make Montreal Peppered Steak, and the smell alone conjured up memories of laughter, fireflies, and the comforting presence of family. While his secret ingredient remained a mystery, this recipe comes incredibly close to capturing that magic.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 6-8 minutes per side
• Total Time: 51 minutes (including marinating)
• Servings: 4-6
• Dietary Type: Varies (see variations)

Ingredients

• ½ cup olive oil
• ¼ cup soy sauce
• 4 teaspoons McCormick’s Montreal Brand Steak Seasoning
• 2 lbs boneless beef sirloin or 2 lbs New York strip steaks

Equipment Needed

• Small bowl
• Large resealable plastic bag or glass dish
• Grill

Instructions

1. In a small bowl, whisk together the olive oil, soy sauce, and McCormick’s Montreal Brand Steak Seasoning. Ensure the seasoning is well combined, breaking up any clumps.
2. Place the steak in a large resealable plastic bag or a glass dish. A resealable bag makes for easier marinade coverage.
3. Pour the marinade over the steak, ensuring all surfaces are thoroughly coated. Turn the steak to ensure even distribution.
4. Seal the bag or cover the dish and refrigerate for at least 30 minutes. For a more intense flavor, marinate for a longer period, up to several hours.
5. Remove the steak from the marinade. Discard any remaining marinade; do not reuse it.
6. Preheat your grill to medium-high heat. Ensure the grill grates are clean to prevent sticking.
7. Grill the steak for 6 to 8 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to accurately check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, 135-145°F (57-63°C); and for medium-well, 145-155°F (63-68°C).
8. Once cooked to your liking, remove the steak from the grill and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Expert Tips & Tricks

• Marinating time is key: While 30 minutes will impart flavor, letting the steak marinate for a few hours (but no more than 8) will result in a much more tender and flavorful result.
• Don’t overcrowd the grill: Ensure there’s enough space around each steak for proper heat circulation. This helps achieve a nice sear.
• Temperature, not time, is your guide: Use a meat thermometer to guarantee perfect doneness every time.
• Reverse Sear: For a perfectly cooked steak, try reverse searing. Bake the steak in a low oven (around 275°F) until it’s about 20°F below your desired internal temperature. Then, sear it in a hot pan or on the grill for a beautiful crust.
• Dry Brining: For enhanced flavor, consider dry brining the steak 1-2 days before grilling. Generously salt the steak and place it uncovered in the refrigerator. This allows the salt to penetrate deep into the meat, resulting in a more flavorful and tender steak.
• Flavor Boost: Add a clove of minced garlic to the marinade for an extra layer of flavor. A teaspoon of Worcestershire sauce also enhances the umami notes.
• Controlling Flare-Ups: If flare-ups occur while grilling, move the steak to a cooler part of the grill or use a spray bottle with water to dampen the flames.
• Resting is Essential: Do not skip the resting period. Tent the steak loosely with foil to keep it warm while it rests. Slicing too soon will result in the juices running out and a drier steak.

Serving & Storage Suggestions

Serve the Montreal Peppered Steak hot off the grill, sliced against the grain for maximum tenderness. Pair it with roasted vegetables like asparagus, potatoes, or bell peppers. A simple green salad or a creamy mashed potato also makes a great accompaniment. Alternatively, slice the steak thinly and serve it in sandwiches or wraps.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over low heat or in a preheated oven at 300°F (150°C) until heated through. Avoid microwaving, as this can make the steak tough. You can also enjoy leftover steak cold in salads or sandwiches. Freezing is not recommended as it affects the texture of the steak.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	273.3 kcal	N/A
Calories from Fat	163 g	60%
Total Fat	18.1 g	27%
Saturated Fat	3.6 g	17%
Cholesterol	68 mg	22%
Sodium	566.5 mg	23%
Total Carbohydrate	0.5 g	0%
Dietary Fiber	0.1 g	0%
Sugars	0.1 g	0%
Protein	26 g	52%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Ensure the soy sauce you use is gluten-free. Tamari is a readily available gluten-free alternative.
• Lower Sodium: Use low-sodium soy sauce to reduce the sodium content of the marinade.
• Spicier: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for a spicy kick.
• Herbaceous: Incorporate fresh herbs like thyme, rosemary, or oregano into the marinade for an herbaceous flavor.
• Marinade Depth: Experiment with other flavors in the marinade! A splash of balsamic vinegar, a squeeze of lemon juice, or a dollop of Dijon mustard can add complexity.
• Cut of Meat: While sirloin and New York strip are excellent choices, you can also use other cuts of beef like ribeye, flank steak, or skirt steak. Adjust the cooking time accordingly.
• Vegetarian Adaptation: While not truly “Montreal Peppered Steak,” you can adapt the marinade for grilling portobello mushrooms or thick slices of eggplant for a vegetarian option.

FAQs (Frequently Asked Questions)

Q: Can I marinate the steak overnight?
A: While marinating for 30 minutes is sufficient, you can marinate the steak for several hours, up to 8 hours, for a more intense flavor. Avoid marinating for longer periods, as the acid in the soy sauce can start to break down the meat, resulting in a mushy texture.

Q: Can I use a different brand of steak seasoning?
A: While McCormick’s Montreal Steak Seasoning is the traditional choice, you can experiment with other brands or even make your own steak seasoning blend. Look for blends that contain ingredients like garlic, pepper, paprika, and dill.

Q: How can I tell when the steak is done without a thermometer?
A: The “touch test” can be helpful. Gently press the center of the steak with your finger. Rare steak will feel soft and spongy, medium-rare will have a slight resistance, medium will feel firmer, and well-done will feel very firm. However, using a meat thermometer is the most accurate way to determine doneness.

Q: Can I cook this steak in a pan instead of on the grill?
A: Yes, you can cook the steak in a cast-iron skillet or other heavy-bottomed pan. Heat the pan over medium-high heat until it’s very hot. Add a little oil and sear the steak for 3-5 minutes per side, or until it reaches your desired level of doneness.

Q: How can I prevent the steak from sticking to the grill?
A: Make sure your grill grates are clean and well-oiled. Preheat the grill to medium-high heat before adding the steak. You can also lightly brush the steak with oil before placing it on the grill. Avoid moving the steak around too much while it’s cooking, as this can prevent it from developing a good sear.

Final Thoughts

Montreal Peppered Steak is more than just a recipe; it’s a celebration of simple flavors and the joy of grilling. The bold, savory seasoning perfectly complements the richness of the beef, creating a dish that’s both satisfying and memorable. Whether you’re a seasoned grill master or a novice cook, this recipe is sure to impress. So fire up your grill, gather your loved ones, and experience the taste of summer, all year round. I hope you enjoy this recipe as much as my family and I have over the years. Feel free to share your experiences and variations – I’d love to hear about them! Consider pairing it with a robust red wine or a refreshing craft beer for the ultimate culinary experience.