You can cook the perfect Montreal steak using the information below.
Although you might see the jump to recipe button above, I recommend reading this post in its entirety! Here I explain not only how to make the perfect Montreal steak but the information can be applied to other steak recipes too.
The recipe below obviously calls for Montreal steak seasoning. You can use a good quality brand or make your own, quickly and easily using this recipe.
How do you cook the perfect Montreal steak?
Cooking the perfect steak on the barbecue is an art that requires attention to detail and a few key techniques. The good news is it’s actually quite easy. Follow my advice below to achieve a mouthwatering, tender, and flavorful Montreal steak.
Choose the right cut of meat
For the best Montreal steak, you need to choose a high quality cut of beef! Ribeye, sirloin and tenderloin will all work.
Before purchasing, be sure that the meat is well marbled and that it has been aged for at least 28 days. Both of these things add to the flavour so this is not a recommendation! You must purchase the best to get the best and a good butcher will help you with that.
Do you need to bring the steak to room temperature before cooking?
No. That is actually nonsense. Many recipes for Montreal steak and other steaks will tell you to allow the meat to come to room temperature before placing on the grill.
I have cooked countless steaks and can assure you that just is not necessary. You are going to be cooking over an hot grill and your steak will cook through perfectly even if taken, cold right from the fridge.
How do you apply the Montreal steak seasoning?
That’s easy. Rub the steaks with a little oil which will help the rub adhere to the steaks. Then add about 1 tablespoon of the rub to each side of the steaks. Rub it evenly into the meat.
You can go straight to cooking once the rub is applied. If you have a few hours before you start your cook, apply the rub and then let the steaks rest in the fridge. The flavour will improve if you allow the rub to penetrate the meat for at least a couple of hours or overnight.
How do you prepare your grill?
Prepare a direct heat fire using lumpwood or good quality charcoal. I use restaurant grade charcoal from Big K.
Cover the grill and aim for a cooking temperature of 230 – 260c (450 – 500f). If you don’t have a barbecue with a cover, just light up your charcoal. It’s ready when it is uncomfortable to hold your hand two inches above the cooking surface for longer than two seconds.
Getting a good, hot cooking heat will help achieve a better and impressive sear.
Season your grill!
Before placing you steaks on the grill, use dip a tea towel in oil and rub it hard into the cooking grate. Do this 2 or three times and your grill will be perfectly seasoned for grilling. This not only prevents stick but it also help create eye-catching grill marks.
How do you cook the Montreal steaks?
Place the steak on the preheated grill and let it sear for about 4 minutes. Then move it 45 degrees and cook for another 3 minutes. This will produce a nice sear with criss-crossed grill marks.
Flip you steak over and cook for one or more minutes or until the steak is cooked to your preferred doneness.
What temperature should the internal temperature be?
Use a meat thermometer to check for doneness. I regularly use a Meater which I love. Another good meat thermometer I always have nearby is a Thermapen.
Resting your Montreal steaks
Once the steak is cooked to your liking, remove it from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a juicier and more tender steak.
Slicing the steak
You could just serve your Montreal steaks and let people go at them. If you want a better presentation or you want to divide the meat equally, slice it before serving.
After resting, slice the steak against the grain to maximize tenderness. Serve it immediately while still hot.
- 3 tablespoons rapeseed oil
- 1 teaspoon mustard seeds
- 1 tablespoon cumin seeds or 1 teaspoon cumin powder
- 2 teaspoons coriander seeds or 1 teaspoon cumin powder
- 1 onion – finely chopped
- 4 garlic cloves – finely chopped
- ½ teaspoon red chilli powder
- 1 teaspoon salt
- Juice of three limes
- 2 sirloin steaks
- Salt and freshly ground pepper to taste
- Heat the oil over high heat until it is almost smoking. It needs to be quite hot. Add the mustard seeds. They should be begin to pop immediately. When they do, throw in the cumin and coriander seeds followed immediately with the chopped onion. The onion will help cool your pan down. Reduce the heat and sauté the onion for about five minutes until soft and translucent.
- Now add the chopped garlic, salt and chilli powder. You may need to season with a little more salt to taste later but this salt is used to help release some of the moisture from the onion into the marinade.
- Let the garlic sizzle for about 40 seconds and then remove the pan from the heat. Allow this mixture to cool and then blend into a smooth paste. Add the lime juice and pour it all over the steaks.
- Cover the steaks with cling film and allow to marinate for at least three hours or over night.
- When ready to cook, remove all the marinade from your steaks. Heat your gas or charcoal barbecue until the grill is good and hot. It is ready when you hold your hand two inches over the grill and it is uncomfortably hot after two seconds.
- Place the steaks on the grill, turning once or twice, and cook to your preferred doneness. An internal temperature of 50c is rare, 56c is medium and any more is over cooked. At least that’s my opinion.
- Season with salt and pepper to taste and serve either as steaks or thinly slice the meat at an angle.
- This is very good served with coriander and chilli raita.