Cooking For Engineers

pbone

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?

Richtee · Guest

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...

pbone · Posted: Mon Oct 01, 2012 10:08 pm Post subject:

Will do! Thanks so much.

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

pbone · Posted: Tue Oct 09, 2012 2:17 am Post subject:

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!

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

pbone · Posted: Mon Oct 15, 2012 12:12 pm Post subject:

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.)))

Dilbert · Joined: 19 Oct 2007 Posts: 1307 Location: central PA

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

pbone · Posted: Mon Oct 15, 2012 3:29 pm Post subject:

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

Dilbert · Joined: 19 Oct 2007 Posts: 1307 Location: central PA

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

Jim Cooley · Joined: 09 Oct 2008 Posts: 377 Location: Seattle

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

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