Montreal Steak Savory Marinade: A Chef’s Secret

I remember the first time I tasted steak marinated in something other than just salt and pepper. It was at a backyard barbecue, and the aroma alone stopped me in my tracks. My Uncle Leo, a man of few words but excellent grilling skills, pulled a perfectly charred steak off the grill. “Montreal Steak Seasoning,” he grunted, as if that explained everything. Intrigued, I pressed him for details, and he eventually revealed his marinade secret, a simple yet transformative blend that has been a staple in my kitchen ever since. This recipe is my tribute to that memory, a slight adjustment of the original I found years ago, tweaked to reduce the salt and let the other flavors truly shine.

Recipe Overview

• Prep Time: 5 minutes
• Marinating Time: 30 minutes
• Cook Time: Varies based on desired doneness
• Servings: 4
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons McCormick Montreal Steak Seasoning
• 1 pound steak, of your choice (e.g., ribeye, strip, flank)

Equipment Needed

• Ziplock bag or shallow dish
• Grill or broiler
• Tongs

Instructions

1. In a Ziplock bag or shallow dish, combine the olive oil, balsamic vinegar, and McCormick Montreal Steak Seasoning. Whisk or shake well to ensure the seasoning is evenly distributed.
2. Add the steak to the marinade, ensuring it’s fully coated. If using a Ziplock bag, press out any excess air. If using a dish, turn the steak several times to coat all sides.
3. Marinate the steak in the refrigerator for at least 30 minutes. Longer marinating times (up to 4 hours) will result in a more flavorful and tender steak. Avoid marinating for longer than 4 hours, as the acid in the balsamic vinegar can start to break down the meat too much, resulting in a mushy texture.
4. Remove the steak from the refrigerator about 20-30 minutes before grilling or broiling to allow it to come closer to room temperature. This helps ensure more even cooking.
5. Preheat your grill to medium-high heat or your broiler on high.
6. Remove the steak from the marinade, letting any excess drip off. Discard the used marinade; do not reuse it.
7. Grill: Place the steak on the preheated grill. Cook for 3-5 minutes per side for medium-rare, or longer depending on the thickness of the steak and your desired level of doneness. Use a meat thermometer to ensure accuracy. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
8. Broil: Place the steak on a broiler pan. Broil for 4-6 minutes per side for medium-rare, or longer depending on the thickness of the steak and your desired level of doneness. Keep a close eye on the steak to prevent burning.
9. Once the steak reaches your desired internal temperature, remove it from the grill or broiler and place it on a cutting board.
10. Let the steak rest for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Tent loosely with foil to keep warm.
11. Slice the steak against the grain to maximize tenderness. Serve immediately.

Expert Tips & Tricks

• For a richer flavor, try adding a clove of minced garlic or a teaspoon of Dijon mustard to the marinade.
• To prevent flare-ups on the grill, trim any excess fat from the steak before marinating.
• If you don’t have balsamic vinegar on hand, red wine vinegar can be used as a substitute.
• For a more intense Montreal Steak Seasoning flavor, consider using a high-quality brand or making your own blend. Many homemade recipes can be found online.
• Don’t overcrowd the grill or broiler pan. Cook the steak in batches if necessary to ensure even cooking.
• Use a cast iron skillet for searing the steak. A hot cast iron skillet develops a beautiful crust on the steak.

Serving & Storage Suggestions

Serve the grilled or broiled steak immediately. It pairs well with classic sides such as roasted potatoes, grilled vegetables, or a fresh salad. A dollop of herbed butter adds a touch of richness.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or in a microwave. Reheating can make the steak slightly tougher, so avoid overcooking. Cold steak is also delicious in sandwiches or salads.

Steak is best consumed soon after it is cooked. It should not be left at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	25g	38%
Saturated Fat	8g	40%
Cholesterol	90mg	30%
Sodium	600mg	26%
Total Carbohydrate	2g	1%
Dietary Fiber	0g	0%
Sugars	1g	–
Protein	30g	60%

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for a spicy twist.
• Herbaceous Flavor: Incorporate fresh herbs like rosemary, thyme, or oregano into the marinade.
• Sweet and Tangy: Add a tablespoon of honey or maple syrup to the marinade for a touch of sweetness.
• Citrus Zest: Enhance the flavor with the zest of a lemon or orange.
• Different Cuts of Meat: This marinade works well with various cuts of meat, including chicken, pork, and lamb. Adjust cooking times accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use this marinade on chicken or pork?
A: Yes, this marinade is versatile and works well with chicken and pork. Adjust the cooking time according to the type of meat.

Q: How long should I marinate the steak?
A: Marinate for at least 30 minutes, but no more than 4 hours. Longer marinating times enhance the flavor, but excessive marinating can make the steak mushy.

Q: Can I reuse the marinade?
A: No, it’s not safe to reuse the marinade after it has been in contact with raw meat. Discard it to prevent the spread of bacteria.

Q: What is Montreal Steak Seasoning made of?
A: Montreal Steak Seasoning typically contains a blend of spices such as garlic, pepper, coriander, dill seed, and red pepper.

Q: How do I prevent the steak from sticking to the grill?
A: Make sure the grill grates are clean and well-oiled before placing the steak on them.

Final Thoughts

This Montreal Steak Savory Marinade is a simple yet effective way to elevate your grilling game. It’s a recipe that I’ve tweaked and perfected over the years, and I’m confident that it will become a staple in your kitchen as well. Don’t be afraid to experiment with different variations and substitutions to create your own signature flavor. So, fire up the grill, grab your favorite cut of steak, and get ready to enjoy a truly memorable meal. I encourage you to try this recipe and share your feedback. Consider pairing this steak with a bold Cabernet Sauvignon for the perfect complement.