Anyone have a "go to" steak seasoning for beef other than Montreal steak seasoning?

Discussion in 'The Smokehouse' started by metalcuttr, Feb 6, 2020.

  1. metalcuttr

    metalcuttr

    Joined:
    Jun 12, 2018
    Messages:
    1,372
    Likes Received:
    10,427
    Location:
    western WA
    I like Montreal Steak Seasoning and a sprinkle of Merlot or Cabernet on steaks and also rub it on prime rib along with some fresh rosemary before the rotisserie. Lately the heavy garlic content has been getting to me. Can anybody recommend an alternative?
     
  2. BHags

    BHags

    Joined:
    Jan 31, 2016
    Messages:
    345
    Likes Received:
    1,786
    Location:
    Massachusetts
    Salt, pepper, and a little Worcestershire sauce.
     
  3. Brandon Scott

    Brandon Scott

    Joined:
    Oct 4, 2018
    Messages:
    2,109
    Likes Received:
    18,269
    Location:
    Formerly Rabbit Hash
    Salt pepper and garlic.... they enhance the beef flavor and let it speak for itself...
     
  4. buzz-saw

    buzz-saw

    Joined:
    Jan 31, 2020
    Messages:
    129
    Likes Received:
    843
    Location:
    Ct.
    Good steak = S&P and that's it and don't be shy with it.

    I do use the Mont. Steak seasoning myself and like it but if it is a really good steak you shouldn't need much except the basics , oh yeah and melt some butter over the top when you take it off the grill. It's good for you.
     
    Highbeam, Thor, Sandhillbilly and 8 others like this.
  5. Brandon Scott

    Brandon Scott

    Joined:
    Oct 4, 2018
    Messages:
    2,109
    Likes Received:
    18,269
    Location:
    Formerly Rabbit Hash
    Kosher coarse...
     
  6. buzz-saw

    buzz-saw

    Joined:
    Jan 31, 2020
    Messages:
    129
    Likes Received:
    843
    Location:
    Ct.
    For sure ,
    and fresh ground pepper. No black dust out of a shaker.
     
  7. SKEETER McCLUSKEY

    SKEETER McCLUSKEY

    Joined:
    Aug 6, 2015
    Messages:
    4,425
    Likes Received:
    22,247
    Location:
    Taconic Range
    2 cups turbinado sugar
    1 cup kosher salt
    1 cup black pepper 10-14 mesh
    1 tbsp garlic powder

    Makes a great bark
     
  8. blacksmith

    blacksmith

    Joined:
    Jun 2, 2016
    Messages:
    1,160
    Likes Received:
    5,355
    Location:
    central Pa
    Sometimes I like to marinade my steaks.

    Marinade:
    A-1 steak sauce
    Worcestershire sauce
    Soy sauce
    Real maple syrup

    It's an interesting combo to say the least. I don't have any particular measurements I mix it all to taste.
    Marinate the steaks over night and cook them on the grill. I always keep a little bit of the mixture in a jar and after it comes off the grill I just add a little drizzle over the steaks to help moisten them up.
    The sugar in the syrup gives you nice char lines.
     
  9. metalcuttr

    metalcuttr

    Joined:
    Jun 12, 2018
    Messages:
    1,372
    Likes Received:
    10,427
    Location:
    western WA
    I have tried the sea salt, fresh pepper and garlic also. That is almost like Montreal. I add rosemary for the prime rib. I like sugar or syrup on pork but never thought of using it for beef. I could add sugar and cut down on the garlic. Will have to give that a try. Any one use a prepackaged dry steak or beef seasoning?
     
  10. TurboDiesel

    TurboDiesel

    Joined:
    Nov 22, 2013
    Messages:
    12,261
    Likes Received:
    69,669
    Location:
    Hollidaysburg Pa
    I mix my own

    1 tbsp black pepper
    1 tbsp granulated onion
    1/2 tbsp granulated garlic
    1/2 tbsp salt
    1/2 tbsp Lawry's seasoned salt

    Thats been my goto spice mix for all meats since our bbq catering days.
    Simple, tasty.
     
  11. bigfrank

    bigfrank

    Joined:
    Mar 23, 2019
    Messages:
    411
    Likes Received:
    2,337
    Location:
    NorCal
    I like Pappy's seasoning. You can get it on Amazon if you can't find it locally. If you want something a bit Sweeter, Look at Spade L seasoning. It's real good too.
     
  12. Horkn

    Horkn

    Joined:
    Dec 17, 2014
    Messages:
    18,396
    Likes Received:
    94,615
    Location:
    SE Wisconsin
    I do similar. Anne Burrell dry rubbed steak.
    1. 2 tablespoons kosher salt.
    2. 2 tablespoons brown sugar (I used light), packed.
    3. 1 teaspoon crushed red pepper, ground (or cayenne pepper) (I use a little less than a teaspoon because I don't like my steak spicy)
    4. 2 teaspoons smoked Spanish paprika (pimenton)
    5. 1 teaspoon garlic powder.
    Anne Burrell’s Dry-Rubbed Steaks | OrnaBakes
     
  13. metalcuttr

    metalcuttr

    Joined:
    Jun 12, 2018
    Messages:
    1,372
    Likes Received:
    10,427
    Location:
    western WA
    Now that you mention it, I have used the Spade L and liked it. Never tried the Pappy's but will look it up. Thank you!
     
  14. metalcuttr

    metalcuttr

    Joined:
    Jun 12, 2018
    Messages:
    1,372
    Likes Received:
    10,427
    Location:
    western WA
    Both of these sound good. One salty and one a little sweeter. Next steak I will try the second. The first (I would add some rosemary) sounds like a good basic Prime Rib rub. Thank you both!
     
  15. bigfrank

    bigfrank

    Joined:
    Mar 23, 2019
    Messages:
    411
    Likes Received:
    2,337
    Location:
    NorCal
    Pappy's is still my all time favorite, especially on tri tip
     
  16. huskihl

    huskihl

    Joined:
    Jan 30, 2016
    Messages:
    2,104
    Likes Received:
    10,360
    Location:
    Michigan
  17. Jon_E

    Jon_E

    Joined:
    Mar 11, 2015
    Messages:
    972
    Likes Received:
    5,300
    Location:
    Southwestern Vermont
    I will do just straight salt and pepper if the steak is really fresh, but a lot of the time I have to make do with frozen & thawed. For those, I put a few tablespoons of the Montreal seasoning in my spice grinder so it turns into a fine powder, and add a bit of Lea & Perrins or even a KC style BBQ sauce to make a thin paste. That works wonders for an older cut that spent some time in the deep freeze.

    The Tony Chachere's above is fantastic for home fries with a bit of onion & green pepper. Dose liberally, dem taters really soak up the spices.