Montreal Steak Seasoning

[Entropy]

Do you like to just sprinkle it on your steak, is it salty enough? Or do you crust? Better to use before or after cooking meat? Interesting ways to use this? I have quite a bit of this stuff.

[notoriouslyKEN]

I'd season pretty liberally when you pull your steak out of the fridge. Then let the steak reach room temperature before throwing it on the grill. Although, I am more of a plain Salt & Pepper man myself.

[phatch]

Is it salty enough depends on taste and brand of seasoning. I usually prefer no/low salt spice mixes and then I'll salt to taste. Too many of the mixes have too much salt.

Don't crust it, but season generously before cooking.

[Jzone]

I use the MSS on chicken as well as veggies. Goes great with some butter in cooked spinach or as the "secret" ingredient in twice baked potatoes.

On steaks I use it immediately before putting the steak on the grill and rub it in a bit, nothing too strenuous. I don't put it on right out of the fridge as I let my steaks sit for 30+ mins to get to room temp before grilling. It is definitely salty enough to start leaching if you put it on right away. Different brands have different salt contents but the ones I use are fairly salty.

I also recommend Keg steak spice, similar idea and a different flavor set. For chicken I recommend lawrys seasoned salt over the MSS though. especially on an oven baked, often based chicken. Yum.

[nowIamone]

You must try "Steak Dust."