Montreal rub on steak

gross. just gross

I have no objection to it when I eat it, but I dont seek it out.

my favorite...
try making your own: you can balance the blend to your liking. Can cut the sodium in half.

Dont be hatin on sodium.

Why, it makes a cheap cut like top sirloin taste great. Is it because it has anything to do with Quebec? What's a better alternative? Toronto rub? har dee har har

sucks, too much salt

I guess I need to look for a recipe......

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EAT is a queer.

I use it sometimes along with season salt, pepper, and garlic powder, it adds a good flavor...

You like it when someone rubs off on your steak?

I like it on my hamburgers.

Oh yeah man! Coat it on both sides and then fry it in butter on the stove top. The outside becomes that nice, crystallized, garlicy, salty goodness with a awesome, tender, , juicy, medium rare interior. YUM!

.

Steak spice on EVERYTHING!

^^^see^^^ OP what did I tell ya?

Like it. The lime/cilantro is good as well.

A dash of steak spice really gives a good zip to scrambled eggs.

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Tony Sacheries is better.

OK, disclaimer here: I am not a fag...but...what I am going to say here is well....rockin' on steak.

First, Montreal rub is very good! But, there may be a few you want to try out...

Herbs de Provence - rub it on chuck steak. It takes the "lowly" chuck steak...and transforms it into fine cuisine!

You can also get "Chicago Seasoning" which isn't soo bad either!

Lady Jane should NOT read this next section...
There is a French restaurant in the DFW area...La Madeleine that makes a rotisserie chikcen with rosemary...unbelievable. I have used straight rosemary on chicken...give it a whirl - you won't be disappointed.

They have a La Madeleine on Cherry Street in Tulsa too. I think a few in DFW

Dont have um in West Texas, might have to order it!

Not even close to my steak!!! HORRIBLE. good way to ruin a good cut of meat...

Lea n Perrins Worcestershire sauce ,garlic powder, salt, cracked pepper and a good sear... drizzle evoo after flipping your meat to let it flame up a bit...

med rare and its perfect!


BOOM

tony chachares rules
i use it when i smoke shoulders and ribs

i forgot to say though.... If you like it like that...you like it like that....

ONE thing my dad always reminded me of....


"there is no disputing taste"

How do you fit those part into the bong?

Pan fry only - thanks. Flames ruin the steak. No EVOO either - I tried it...not unless frying the steak. Put pan (preferably cast iron skillet) up to "darn hot" - nothing else on it. Tamp paper towel on steak - to dry it off. Apply rub. Slap steak onto hot skillet. Let sit until Maillard reactions give nice brown layer onto one side...then flip over. Let Maillard reactions do their work on the next side. BTW, as you already know, thin sliced steak is for the birds...thick only - too hard to get a nice brown on the steak without overcooking the inside, if the steak is too thin.

i rubbed my meat in montreal and it was great

I use grape seed oil or coconut oil with heat because they can take it. evoo heated is not good for you.

Anyway 3 minutes per side on medium high heat make a nice medium rare top sirloin.

grape seed oil is better for not very spicey stuff because it is basically favor-less.

2" thick + is ideal and in the winter DEF cast iron!! i want steak TONIGHT!!!

Oh yeah I always have the pan covered and pull it off the heat before flipping. Makes for less of a mess.

Sirloin a cheap cut? HHHHMMMM in who's book?

Chuck is a cheap cut not Sirloin.