Mc Cormick's Monteal Steak Seasoning

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

danbono

Master of the Pit
Original poster
OTBS Member
Feb 19, 2012
1,702
115
North New Jersey Paramus
Hi  All  I read a lot about using this seasoning on Brisket, just wondering "IF" it would be good on a smoked Pork Butt?

Thanks Dan
 
Hi Dan.  IMO, Montreal is better on beef than on pork.  We like a pork rub with some sweetness in it, so I never use the montreal on pork cooks, but it is definitely my go-to for beef.

TulsaJeff's rub recipe is good for both pork and beef.  Here is another rub I've used quite a bit lately on pork:

Memphis Magic Dust Rub Recipe

Ingredients

 3/4 cup firmly packed dark brown sugar

 3/4 cup white sugar

 1/2 cup paprika

 1/4 cup Morton's kosher salt

 1/4 cup garlic powder

 2 tablespoons ground black pepper

 2 tablespoons ground ginger powder

 2 tablespoons onion powder

 2 teaspoons rosemary powder

Yield, makes about 3 cups.

Red
 
I use my go to rub for Pork and another of my Rubs for Chicken , but Beef needs Cracked Black Pepper and Saty(kosher) - sometimes Garlic and Onion .Period.

But I tend to be a bit Anal about my BBQ . . .
cool.gif
 
There must be different Montreal Steak Seasonings, because I know many, many people love it.

I tried it one time, and I thought it was terrible. I thought it tasted like little pieces of salty cardboard that wouldn't even dissolve in my mouth after hours of smoking. Worst rub I ever tried!!! So I thought maybe I used too much, and tried it again with only a small amount. Still tasted like salty cardboard chips!!!

Bear
 
Bear....my Hubby would agree with you about the seasoning.  He said don't make him any dinner off the grill if it has "that crap" on it.  He described it about like you did.  I do use it sparingly...and yes...agree its better on beef than pork.  My 2 cents!

Kat
 
Every spice company seems to have their own version of it now. Some are probably better than others. I'm not sure which brand I have, but it's my go-to for prime rib roasts.

I would not use it on pork, though.
 
Last edited:
Bear....my Hubby would agree with you about the seasoning.  He said don't make him any dinner off the grill if it has "that crap" on it.  He described it about like you did.  I do use it sparingly...and yes...agree its better on beef than pork.  My 2 cents!

Kat
Thanks Kat!!

I thought Mrs Bear & I were the only ones.

I might have the old jar around here yet. If I do I'll look where it came from. I'm thinking McCormick's, but I'm not sure.

Bear
 
I agree with Bear and the others , a fresh homemade Rub can't be beat.

I worked a Restaurant that used this on thier Steaks and Burgers ; I had several regulars ask me 'not to add the seasoning ,just use S/P.'
 
I love the Montreal Steak Seasoning. It is my favorite seasoning for ribeyes, brisket, and burgers, and I even love it on smoked chicken. I have not tried it on pork yet.I tried the Weber Chicago Steak seasoning and like the McCormick Montreal Steak seasoning the best.
 
OK, I checked----It is McCormick's Montreal Steak that we despise. Funny because I like all other McCormick's products I have tried.

I use a number of home made rubs, but not on Beef. My Beef just gets Worcestershire (Thick), and CBP, Gar Pow, and Onion pow on top.

Bear
 
Bear....my Hubby would agree with you about the seasoning.  He said don't make him any dinner off the grill if it has "that crap" on it.  He described it about like you did.  I do use it sparingly...and yes...agree its better on beef than pork.  My 2 cents!

Kat
I wouldn't complain about a thing if my wife went out and used the grill or smoker. It might be like shoe leather but Id eat it with a smile on my face. BBQ is a labor of love.
 
Hi all I tried many different rubs on my 8-10 briskets that I've smoked so far..The Mc Cormicks Montreal Steak seasoning so far was the best. Next time I'm going to use it on the butts. and see what they taste like.

Thanks Dan

PS Niether me or my wife normally don't use salt in out cooking.
 
Hi All Tried the Montreal steak seasoning on ribs today, came out tasting on the salty side.Going to stick with the briskets for it.
Thanks Dan
 
I find all commercially prepared spice mixes too salty, especially the bigger companies products. I read ingredients. They are listed in the order of quantity within the formulation. If salt is the first ingredient, that means salt is the major ingredient. I copy down ingredients, buy them seperately and mix my own. Salt enhances the flavors of food, but too much and it detracts from it. Plus who needs all the other anti- caking crap in there as well.
 
Hi All Tried the Montreal steak seasoning on ribs today, came out tasting on the salty side.Going to stick with the briskets for it.
Thanks Dan
For ribs just use an extremely light dusting


Dan try using the montreal as an addition to a rub

Like This

Omit the first 2 and replace with montreal

Philly Style Dry Rub:
 
  •     ¼ c. kosher salt (updated, was 1/4 cup , increase to 1/2 cup if using low sodium broth in the finishing sauce)
  •     ¼ c. black pepper (freshly ground if possible)
  •     ½ c. Italian seasoning (OR equal parts: basil, oregano and rosemary)
  •     ½  c. Minced Onion Flakes
  •     2 tsp. chili powder
Philly Style Dry Rub/Montreal Steak seasoning Hybrid:
 
  •     ½ c. Montreal steak seasoning
  •     ½ c. Italian seasoning (OR equal parts: basil, oregano and rosemary)
  •     ½  c. Minced Onion Flakes
  •     2 tsp. chili powder
 
The brand I use here actually in Montreal, is Club House. I have used their Montreal steak spice, Pork spice and montreal chicken spice. All of them taste amazing.

Barry
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky