Grilled Montreal Steak has to be one of my husband’s favorite meals. I am always sure to make enough for that night’s dinner and then some left over for the next day. Not being a big fan of just re-heating steak, we use it to pop into Quesadillas, top a nice salad, or make some yummy Beef Stroganoff.
I used to use a pre-made Montreal seasoning mix, until one day, I ran out. But, we still wanted Montreal Steak, therefore, I came up with my own blend… and I have to say, we like it even better! You can make up a batch as you need it, or multiply the recipe and fill up a mason jar to keep it at the ready.
This steak would be perfect paired with Stacy’s Best Potato Salad and Low-carb Grilled Veggies!
Let’s start with mixing up the seasoning rub:
Start with making your own Montreal spice rub… You’ll need some kosher salt, dried crushed pepper, fresh cracked black pepper, garlic powder, ginger and smoked paprika.
Add altogether and mix.
This is what you will end up with.
Now onto preparing the steak:
This is our favorite cut of meat. My butcher calls it “Beef Loin Flap” It’s got lots of connective tissue making it flavorful and juicy.
Although this is called a rub. we aren’t going to actually rub the meat just yet. Sprinkle on the steak on all sides pretty liberally.
After a few minutes, the spices start seeping in. You want to do this at least a few hours before cooking if possible. The salt really changes the meat.
Cover and place in the fridge up to 24 hrs before cook time… But, be sure to take the meat out about an hour before you are ready to cook it to allow it to come to room temperature.
This steak is delicious grilled outside on your gas or charcoal grill or inside on a grill pan. Just a warning though, if you are doing this inside, be sure you have good ventilation, you will need your burner on high for a properly seared steak.
Set your grill to high to get a good sear. Grill for 4 minutes on each side for medium rare. If you wish to have less pink in the middle, now is the time to turn the burner down to medium and continue cooking — 6 minutes for medium and 8 minutes for well done. The meat is safe to eat once the internal temperature reaches 145°F with a meat thermometer.
Serve with some potato salad and enjoy!
Let rest at least 5 minutes before cutting.
Recipe for Grilled Montreal Steak:
(serves 6)
3 lbs. steak (here we use beef loin)
8-10 Tbs. Montreal Steak Seasoning
For Seasoning Mix:
6 Tbs. kosher salt
3 Tbs. dry crushed red pepper
3 Tbs. fresh cracked black pepper
3 Tbs. garlic powder
2 Tbs. smoked paprika
1 Tbs. ginger
Directions:
Mix together all seasoning ingredients. Sprinkle seasoning onto meat, place in a bowl. Cover with plastic wrap, store in fridge for 3-24 hrs until 1 hr before cook time.
Let meat sit at room temperature for one hour. Grill on high to preferred level of doneness. Meat should have an internal temperature of 145°F. Let rest for 5 minutes.
Enjoy!
*note: this is a gluten-free recipe.