Montreal Steaks: A Taste of Home, Wherever You Are

The smell of Montreal steak spice instantly transports me back to my childhood. Summer evenings were punctuated by the sizzle of steaks on the grill, the air thick with the savory aroma of garlic, pepper, and coriander. My dad, a master of the barbecue, always had a few steaks marinating in a simple mixture of oil, soy sauce, and that distinctive Montreal spice blend. This recipe is my humble attempt to recapture that magic, bringing a taste of home to your kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6-10 minutes
• Total Time: 21-25 minutes
• Servings: 2
• Yield: 2 steaks
• Dietary Type: Not specified

Ingredients

• ¼ cup olive oil
• 2 tablespoons McCormick’s Montreal Brand steak seasoning
• 2 tablespoons soy sauce
• 2 steaks (T-bone, Porterhouse, or Rib-eye recommended)

Equipment Needed

• Small bowl
• Ziplock bag (gallon-sized)
• Grill

Instructions

1. In a small bowl, combine the olive oil, Montreal steak seasoning, and soy sauce. Whisk until well mixed. This simple marinade is the key to infusing the steaks with robust flavor.

2. Place the steaks in a gallon-sized ziplock bag. Make sure the bag is large enough to comfortably hold both steaks without overcrowding.

3. Pour the olive oil mixture into the bag with the steaks. Seal the bag tightly, removing as much air as possible. Excess air can create pockets and prevent even marinating.

4. Flip the bag over once or twice, gently massaging the steaks to ensure they are thoroughly coated with the marinade. Let marinate for at least 15 minutes, and up to 4 hours in the refrigerator. The longer the steaks marinate, the more flavorful they will become. However, be careful not to over-marinate, as the soy sauce can start to break down the proteins, resulting in a slightly mushy texture.

5. While the steaks are marinating, preheat your grill to medium-high heat. A hot grill is essential for achieving a good sear and preventing the steaks from sticking. For a gas grill, this usually means setting the burners to medium-high. For a charcoal grill, wait until the coals are covered with a thin layer of gray ash.

6. Once the grill is up to temperature, carefully place the steaks on the grill grates.

7. Cook for 3-5 minutes on each side, or until the steaks reach your desired level of doneness. Use a meat thermometer to ensure accuracy. Here’s a quick guide for internal temperatures:

   • Rare: 125-130°F (52-54°C)
   • Medium-Rare: 130-135°F (54-57°C)
   • Medium: 135-145°F (57-63°C)
   • Medium-Well: 145-155°F (63-68°C)
   • Well-Done: 155°F+ (68°C+)

   Remember that the internal temperature will continue to rise slightly after you remove the steaks from the grill, so take them off a few degrees before reaching your target temperature.

8. Remove the steaks from the grill and let rest for 5-10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Cover loosely with foil while resting.

9. Slice the steaks against the grain and serve immediately.

Expert Tips & Tricks

• Enhance the Marinade: For an even deeper flavor profile, consider adding a clove of minced garlic, a pinch of red pepper flakes, or a dash of Worcestershire sauce to the marinade.
• Dry Brining: For extra tenderness, you can dry brine the steaks before marinating. Sprinkle the steaks with kosher salt about an hour before marinating and let them sit uncovered in the refrigerator. The salt will draw out moisture, which then gets reabsorbed, resulting in a more flavorful and juicy steak.
• Reverse Sear: For thick-cut steaks, consider the reverse sear method. Cook the steaks at a low temperature (around 250°F or 120°C) in the oven or on a smoker until they reach an internal temperature about 20 degrees below your desired doneness. Then, sear them on a hot grill for a minute or two per side to develop a beautiful crust.
• Grill Marks: To achieve those perfect grill marks, place the steak on the grill at a 45-degree angle, cook for a couple of minutes, then rotate it 90 degrees and cook for another couple of minutes before flipping.

Serving & Storage Suggestions

Serve these Montreal steaks hot off the grill with your favorite sides. Classic pairings include roasted potatoes, grilled vegetables, or a simple green salad. For a more elegant presentation, top the steaks with a pat of compound butter (such as garlic-herb butter) or a drizzle of balsamic glaze.

Leftover steaks can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the steaks in a skillet over medium heat or in a 350°F (175°C) oven until heated through. Avoid microwaving, as this can make the steaks tough and rubbery. Cold steak can also be sliced thinly and used in salads or sandwiches.

Freezing is not recommended because the texture of the steak will change considerably.

Nutritional Information

(Estimated, per serving – based on a Rib-eye steak)

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	50g	77%
Saturated Fat	20g	100%
Cholesterol	150mg	50%
Sodium	800mg	35%
Total Carbohydrate	2g	1%
Dietary Fiber	0g	0%
Sugars	1g	N/A
Protein	50g	100%

Variations & Substitutions

• Gluten-Free: Ensure the soy sauce you use is gluten-free. Tamari is a great substitute.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for extra heat.
• Herbs & Aromatics: Incorporate fresh herbs like thyme, rosemary, or oregano into the marinade for a more complex flavor profile.
• Vinegar: A tablespoon of balsamic vinegar can add a touch of acidity and sweetness to the marinade.
• Sweetness: A teaspoon of brown sugar or honey can enhance the caramelization of the steak during grilling.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of steak?
A: Absolutely! While T-bone, Porterhouse, and Rib-eye are recommended, any cut of steak that’s suitable for grilling will work well with this marinade. Adjust cooking times accordingly.

Q: How long should I marinate the steaks?
A: At least 15 minutes is recommended, but for the best flavor, marinate for 1-4 hours in the refrigerator. Avoid over-marinating, as the soy sauce can affect the texture.

Q: Can I cook the steaks in a pan instead of on a grill?
A: Yes, you can pan-sear the steaks in a cast-iron skillet or another heavy-bottomed pan. Heat the pan over high heat with a tablespoon of oil, then sear the steaks for 3-5 minutes per side, or until they reach your desired doneness.

Q: How do I know when the steak is done?
A: The best way to check doneness is with a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone. Refer to the internal temperature guide in the instructions for desired temperatures.

Q: What should I do if the steak is too tough?
A: Make sure you are slicing the steak against the grain. Also, proper resting is crucial for tenderizing the meat. If the steak is still tough, try marinating it for a longer period next time or using a more tender cut of steak.

Final Thoughts

I hope this recipe helps you create your own cherished memories around the grill. The simple combination of olive oil, Montreal steak seasoning, and soy sauce delivers a surprisingly complex and delicious flavor that will impress your family and friends. Don’t be afraid to experiment with variations and find what works best for your taste. Most importantly, have fun and enjoy the process of creating a delicious meal! Now, fire up that grill and get cooking!