It’s no secret that we love to grill, but there is a secret to grilling perfection! If you’re looking for a tasty, juicy steak seasoning recipe, look no further, here is our wonderful Montreal Steak Seasoning Recipe . . .
While the proper seasoning of steak is very important, the cut of meat that you choose will determine the tenderness and flavor above all else.
From Most Tender to Least Tender:
- Tenderloin Steak– also known as Filet Mignon, Chateaubriand. This is the most tender of all the cuts of beef and it’s prized for the delicate texture.
- Top Blade Steak– also known as Flat Iron, this is a cut from the shoulder that is well marbled and extremely tender
- Top Loin Steak- also known as New York Strip, Kansas City Strip- this cut is both lean and flavorful, basically a T-bone steak without any tenderloin on it
- Porterhouse Steak– King-sized steak with bone-in that is finely textured and contains both tenderloin filet and top loin strip
- T-Bone steak– similar to a porterhouse but considerably smaller and with a cheaper cut of tenderloin
- Ribeye Steak– also known as Delmonico, Cowboy steak or bone-in, this piece of meat is well marbled, which results in very juicy steak with decent flavor at a reasonable price.
- Flank Steak– also known as London Broil- is a thin, flat cut of beef that is flavorful, but often fairly tough. It requires proper cooking technique to achieve tenderness.
- Round Steak– also known as Top round, London Broil Modern, this is the eye round, bottom round and top round of beef in a single lean cut
- Top Sirloin Steak– a fairly lean boneless cut, it’s widely popular for being economical, great for hearty eaters on a limited budget
- Skirt Steak- the toughest cut, very similar to flank steak, offering lots of flavor, it’s often quite tough and requires proper cooking.In a small bowl combine the following spices together:4 TBS salt
1 TBS black pepper
1 TBS dehydrated onion
1 1/2 tsp dehydrated garlic
1 1/2 tsp crushed red pepper
1 1/2 tsp dried thyme
1 1/2 tsp dried rosemary
1 1/2 tsp dried fennelMix very well and transfer into a clear glass spice jar with a grinder cap. To Use, freshly grind the seasoning very liberally over steaks, burgers, pork chops, etc prior to grilling.
The grinder jars ensure that the seasoning mix is fine and spreads in an even consistency.
This seasoning goes very well on most cuts of meats, be sure to season Both sides of your meat before grilling.
Tips-n-Tricks for Great Steaks:
To achieve the perfect steak every time remove the meat from the refrigerator 20 minutes prior to grilling and allow it to rest, covered, at room temperature.
Heat the grill to High, brush both sides of the steak with melted butter and then season generously with the mixture above. Grill only 4-5 minutes on each side and NEVER flip a steak more than once.
Once the steak is done, remove it from the heat, lightly cover with a piece of foil, and allow the steak to rest for 5 minutes prior to serving, this allows the juices to naturally return to the meat evenly throughout.
If you’re cooking a tougher cut of meat you can use natural tenderizers such as papaya or pineapple-based rubs. Papaya contains papain, which naturally breaks down the tough fibers of the meat while pineapple contains enzymes known as bromelain which also act as a natural tenderizer.
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