Montreal Steak Seasoning
- speyerer Dec 24, 2007 12:07 AM
I've tried several copy cat recipes but without success. The oily ingredient is missing from the seasoning. Has anyone come up with a reasonable facsimile for Montreal Steak Seasoning ?
I'd certainly be interested to hear. It crops up in a number of US cookbooks I have and it's not something that appears to be available in the UK and I have no idea at all what it tastes like. Anyone give me a clue, please?
Mine lists: salt (I'm sure it's coarse ground), dehydrated garlic, black pepper (again, coarse ground),dehydrated onion, red pepper, and "spices". I've heard there's dill in there. Now I'm examing it (!) and I see some kind of seed too...caraway? It's very coarse looking, not fine at all. And I don't see or smell any dill, but then this is Durkee.
This seems to be the popular clone recipe:
4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel
Mix together and store in a shaker.
Shake or rub 1 tablespoon seasoning onto steaks, pork chops or hamburgers before grilling.
I did find another with coriander seeds. Maybe this is the one?
2 tsp California garlic powder (probably any garlic powder, not garlic salt, will do)
1 TBS plus 1 tsp coarsely ground coriander seeds
2 TBS coarse (kosher or sea) salt
1 TBS plus 1 tsp dill weed
1 TBS plus 1 tsp paprika
1 TBS plus 1 tsp crushed red pepper flakes (or cayenne pepper)
1 TBS plus 1 tsp freshly ground (coarse) black pepper
There is only one original and it is from the place which invented it: Schwartz's Deli on Blvd. St. Laurent which has been open since 1928 in Montreal. This is the website that you can order the authentic and original seasoning from: http://www.schwartzsdeli.com/index_en... McCormick's and all others are copies of this which has been a landmark deli in Montreal for over three quarters of a century. At Schwartz's it is sprinkled on rib steak, a cheap cut of meat, but it ends up with a great deal of flavor when it is served. House cut french fries accompany it with the best sour pickles in North America. (In the U. S. Mrs. Whyte's and Straub's come closest.) I've brought back "spice mix" from Schwartz's for almost thirty years. It was sometime in the early '90's that McCormicks and a couple of others decided they should copy it. Since then, Schwartz's has spawned a whole shelf full of copy cats. This is THE original. And, still, the best.
For those in New York reading this please note the page which allows you to order sour pickles: I am stating that Schwartz's has BETTER sour pickles than, say, Guss' in Manhattan. You can buy them directly from the deli.