| Moderated by: Vargr, shadowcat-x, boojum | ||
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Vargr Vargr 
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Montreal Steak seasoning (Also known as "Canadian Steak" for some brands), is one of this wuff's favorite seasonings for beef roasts, steaks, prime rib, etc. In this recipe, we start with the store brand Montreal Steak as a base, and add to it to give a more "south-western" touch from cumin and chili powers, then kick it up even more with lots of fresh rosemary and basil. This was done as a "dry rub", wrapped in plastic, and is resting in the fridge for the flavors to enter the meat. We'll grill it tomorrow, and I'll post the results then. 1/4 C Montreal Steak (or Canadian Steak) seasoning. 1 Tablespoon cumin 1 Tablespoon chili powder 1/2 Tablespoon Ancho Chili powder 1 teaspoon Chipottle chili powder 1 Large branch of fresh rosemary, diced up VERY fine (about 2 Tbl of the diced result) Fresh basil leaves, chopped fine (about 1/4 C). Stir all together until combined. Spread liberally over both sides of a 1.5-2lb London Broil (top sirloin). Wrap tightly with plastic wrap and let rest overnight in the fridge. Note - I used a "Jaccard" tenderizer ( http://www.amazon.com/Jaccard-Supertendermatic-16-Blade-Tenderizer/dp/B001343VTY/ref=sr_1_4?ie=UTF8&s=home-garden&qid=1281140507&sr=1-4 )on one of the steaks, perferating it thoroughly once the spices were added to drive the spices deep into the meat while making it more tender. The other was simply wrapped and chilled. I'll let folks know what, if any, difference it made. Last edited on Fri Aug 6th, 2010 08:22 pm by Vargr |
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Vargr Vargr
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We made up the steaks, grilled both at the same time, for the same length, and here's wuff's verdict - That's a GREAT rub! But would be overpowering used in the amounts we did for steaks and beef roasts that aren't served sliced. When sliced, you get just the edge of the piece coated with the rub, and a bigger volume of steak in the middle. If you were serving the steaks whole, as for fillets, t-bones, etc., this would still be tasty, but you'd have to apply it in smaller quantities. As for the difference between Jaccard and "regular" versions; the Jaccard was distinctly more tender, and the flavor permeated more deeply into the meat. But the texture was a bit "off" from the untenderized version. That one was more "steak like" texture, but certainly a tougher slice too. Bottom line: Great flavors. Doesn't tenderize like a marinade would, so recommend using it on cuts that don't need as much work to tenderize prior to cooking. Jaccard is definitely a viable addition for tough steaks, or to push flavor in deeper. Would also have been GREAT cooked "low and slow" in the smoker! But we didn't want to take that much time. Certainly a "keeper" and well worth making again! |
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