Montreal Steak Seasoning

Pellicano's Montreal Steak Seasoning

The Bold, Textural Crust for Grilled Meats

Pellicano's Montreal Steak Seasoning is a world-renowned blend, celebrated for its robust, highly textural, and savory flavor. This seasoning is engineered to withstand high grilling temperatures, forming a thick, crunchy "crust" on beef that locks in juices and provides a satisfying counterpoint to the tender meat:

• Texture & Pungency: Defined by coarse pieces of Pepper and Coriander, which release sharp, aromatic notes when heated.
• Savory Base: Large amounts of Salt, Garlic, and Onion provide the deep, all-encompassing savory foundation.
• Warmth & Color: Crushed Red Pepper adds a hint of manageable heat, while Paprika ensures a rich, appetizing color.
• Herbal Touch: Dill adds a slightly unexpected, herbaceous complexity that contributes to the blend's unique profile.

The coarse grind is mandatory for this blend, as it prevents the spice from burning quickly and maximizes the pungent, warm aromatics during searing.

Versatility Beyond the Steakhouse

While named for steak, the bold flavor of this blend enhances many savory dishes:

• Steaks and Roasts: Apply generously to thick-cut steaks (Ribeye, Porterhouse) or beef tenderloin before grilling or searing.
• Smoked Meats: An excellent rub for smoked brisket, pastrami, or beef ribs, creating a distinctive, pungent bark.
• Poultry and Pork: Rub onto chicken quarters or pork chops before roasting or grilling.
• Vegetables: Toss with halved potatoes, broccoli florets, or thick-sliced portobello mushrooms before roasting for a hearty side.
• Compound Butter: Mix into softened butter to create a savory spread for baked potatoes or grilled corn.

Fun Fact: From Deli Counter to Global Classic

Montreal Steak Seasoning's origins lie not with steak, but with the classic Montreal Smoked Meat, which is similar to New York pastrami. In Montreal's Jewish delis, chefs traditionally used a blend of spices—primarily coarse pepper and coriander—to coat briskets before curing and smoking. The seasoning became a commercial success after a deli employee adapted the smoked meat rub for use on grilled steaks, giving rise to the now-iconic, high-texture steak blend used globally today.

Easy Recipe: Bold Montreal-Crusted Steak (Serves 2)

This quick searing method utilizes the seasoning's coarse texture to create an immediate, flavorful crust.

Ingredients:

• 2 (1-Inch Thick) Ribeye Or Strip Steaks
• 2 Tbsp. Pellicano's Montreal Steak Seasoning
• 1 Tbsp. Olive Oil Or Ghee

Instructions:

1. Prep: Remove the Steaks from the refrigerator 30 minutes before cooking. Pat them completely dry.
2. Season: Drizzle the Olive Oil lightly over the steaks. Press the Montreal Steak Seasoning generously onto all sides of the steak, ensuring the coarse grains adhere firmly.
3. Sear: Heat a cast-iron skillet over high heat until smoking hot. Sear the steaks for 3 minutes per side.
4. Finish: Transfer the skillet to a preheated 500°F oven for 3 to 5 minutes, or until the internal temperature reaches your desired doneness (130°F for medium-rare).
5. Rest for 5 minutes before slicing and serving.

Ingredients: Salt, Garlic, Onion, Pepper, Coriander, Dill, Crushed Red Pepper, Spices and Oleoresin Paprika (Extract of Paprika and Soybean Oil).