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how do I make my own Montreal steak seasoning/dry rub?

 
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pbone



Joined: 05 Jan 2008
Posts: 99
Location: Dutchess County, NYS

PostPosted: Mon Oct 01, 2012 7:12 pm    Post subject: how do I make my own Montreal steak seasoning/dry rub? Reply with quote

My favorite dry rub or seasoning for beef is Montreal, but it's ridulously expensive. I know it's not rocket science, but I can't seem to replicate it with my own spices. McCormick lists, in this order, ingredients as: coarse salt, red and black pepper, garlic, sunflower oil (!), "natural flavor" and "extractives of paprika". Has anyone had any luck with recreating (Grill Mates) Montreal Steak seasoning?
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Richtee
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PostPosted: Mon Oct 01, 2012 8:03 pm    Post subject: Montreal seasoning Reply with quote

2 TBSP Paprika
2 TBSP Kosher Salt
2 TBSP Crushed Black Pepper
1TBSP Granulated Garlic
1 TBSP Granulated Onion
1 TBSP Crushed Coriander
1 TBSP Dill Seed
1 TBSP Crushed Red Pepper Flakes
1 Tsp Caraway seed

Give that a run...
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pbone



Joined: 05 Jan 2008
Posts: 99
Location: Dutchess County, NYS

PostPosted: Mon Oct 01, 2012 10:08 pm    Post subject: Reply with quote

Will do! Thanks so much.
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Richtee



Joined: 01 Oct 2012
Posts: 7
Location: Oakland County, MI

PostPosted: Tue Oct 02, 2012 9:19 pm    Post subject: Reply with quote

pbone wrote:
Will do! Thanks so much.


No problem. I'd like feedbck if ya don't mind. :{)
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pbone



Joined: 05 Jan 2008
Posts: 99
Location: Dutchess County, NYS

PostPosted: Tue Oct 09, 2012 2:17 am    Post subject: Reply with quote

I tried your recipe today. I didn't, as anticipated, use my wooden mortar and pestle. I banged away for quite a long time on the seeds and peppercorns with a hard rubber mallet (more surface than my hammer), not a hammer, between layers of good brown bag paper, which I made into a packet for the peppercorns, coriander. caraway seeds, etc. Bashed away for quite a while))))) I did add a half tablespoon of chipotle powder. and I couldn't find dill seed, so used dill weed instead. And instead of red pepper flakes, I smashed up (with the mallet) a tablespoon of dried small red peppers - I don't remember what kind. After mixing everything, I pressed it into a sirloin tip roast shaped like a thick steak, stored it in the fridge for about 3 hours and grilled it on a grill on top of the stove. All I can say is WOW!! Good for you! Tasted exactly like Montreal steak seasoning/rub. Excellent! I am usually afraid of paprika, because I find it dominates anything you get it near, but I did use the full two tablespoonsful, and the result was...perfect. Oh, I forgot: I found I only had one tablespoonful of black peppercorns, so the second tablespoon was mixed black, red, white and green peppercorns. And I used the empty peppercorn jar to store the leftovers of my new recipe for Montreal Steak seasoning/rub. Thank you so much!
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Richtee



Joined: 01 Oct 2012
Posts: 7
Location: Oakland County, MI

PostPosted: Mon Oct 15, 2012 10:28 am    Post subject: Reply with quote

pbone wrote:
I tried your recipe today. I didn't, as anticipated, use my wooden mortar and pestle. I banged away for quite a long time on the seeds and peppercorns with a hard rubber mallet (more surface than my hammer), not a hammer, between layers of good brown bag paper, which I made into a packet for the peppercorns, coriander. caraway seeds, etc. Bashed away for quite a while))))) I did add a half tablespoon of chipotle powder. and I couldn't find dill seed, so used dill weed instead. And instead of red pepper flakes, I smashed up (with the mallet) a tablespoon of dried small red peppers - I don't remember what kind. After mixing everything, I pressed it into a sirloin tip roast shaped like a thick steak, stored it in the fridge for about 3 hours and grilled it on a grill on top of the stove. All I can say is WOW!! Good for you! Tasted exactly like Montreal steak seasoning/rub. Excellent! I am usually afraid of paprika, because I find it dominates anything you get it near, but I did use the full two tablespoonsful, and the result was...perfect. Oh, I forgot: I found I only had one tablespoonful of black peppercorns, so the second tablespoon was mixed black, red, white and green peppercorns. And I used the empty peppercorn jar to store the leftovers of my new recipe for Montreal Steak seasoning/rub. Thank you so much!


Hah... love the mallet! LOL! Glad you enjoyed it sir!

A coffee grinder will do a fair job on cracking stuff. Pulse it a few times, pour it thru a coarse strainer, return what won't go thru to grinder, repeat.
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pbone



Joined: 05 Jan 2008
Posts: 99
Location: Dutchess County, NYS

PostPosted: Mon Oct 15, 2012 12:12 pm    Post subject: Reply with quote

How did you know I had a coffee grinder? I do, and I think I will use it next time. I don't think I'd mind a hint of spice residue in my morning coffee for a few days...once I did grind up some spice in there, nutmeg, I think.
Anyway, thanks again for the great recipe and follow-up tip, and p.s. I'm a girl.)))
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Dilbert



Joined: 19 Oct 2007
Posts: 1001
Location: central PA

PostPosted: Mon Oct 15, 2012 2:47 pm    Post subject: Reply with quote

one trick to 'cleaning' a grinder - run some fresh soft bread thru . . .
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pbone



Joined: 05 Jan 2008
Posts: 99
Location: Dutchess County, NYS

PostPosted: Mon Oct 15, 2012 3:29 pm    Post subject: Reply with quote

Wow, Dilbert - what a super tip! I'd never have thought of that trick. Merci bien.
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Dilbert



Joined: 19 Oct 2007
Posts: 1001
Location: central PA

PostPosted: Mon Oct 15, 2012 3:50 pm    Post subject: Reply with quote

beats the old sponge&q-tip routine . . .
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Jim Cooley



Joined: 09 Oct 2008
Posts: 314
Location: Seattle

PostPosted: Mon Oct 15, 2012 3:52 pm    Post subject: Reply with quote

I use rice to clean a coffee grinder, but I'll try the bread. Might get some of the oils out, too.
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Richtee



Joined: 01 Oct 2012
Posts: 7
Location: Oakland County, MI

PostPosted: Mon Oct 15, 2012 8:13 pm    Post subject: Reply with quote

pbone wrote:
How did you know I had a coffee grinder? I do, and I think I will use it next time. I don't think I'd mind a hint of spice residue in my morning coffee for a few days...once I did grind up some spice in there, nutmeg, I think.
Anyway, thanks again for the great recipe and follow-up tip, and p.s. I'm a girl.)))

Bread works well... or with mine, just a soapy wash to the bowl.

Ummm sorry for assuming, M'Lady - oops.... was the whole mallet sequence you see Laughing Out Loud
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