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High heat, 2 minutes on a side.
Yum. Any seasoning?
Mark gaughan
Montreal
Do you make that yourself?
Commercially available. Why make it? Montreal Steak Seasoning. https://en.wikipedia.org/wiki/Montreal_steak_seasoning
Yeah, hey, you like beef, you may enjoy this article:
https://quillette.com/2021/03/19/raising-beef-cattle/
Mark Gaughan
Are we supposed to feel guilty?
I don’t. The vegetarians and vegans that I know, never try to make me feel guilty.
McCormick Montreal Steak seasoning is available in any supermarket spice section. There are several variations available in the McCormick spice line including Montreal Chicken, which I find great on chicken and pork. I just saw a Schwartz’s Deli steak and beef spice on Amazon if you want to try something more original. It has less salt, I guess. The McCormick is fine for my admittedly unsophisticated taste If you want to blend it and crush it yourself, there’s plenty of recipes out there. For example:
2 tablespoons peppercorns
1 tablespoon paprika
1 tablespoon coarse salt
1 tablespoon dried garlic or granulated garlic
1 tablespoon dill seed
1 tablespoon red pepper flakes
1 tablespoon onion powder
2 teaspoons coriander seeds
2 teaspoons mustard seeds
My SWMBO prefers the Montreal marinade also made by McCormick.
It does taste a bit better, but I generally use the seasoning when grilling as I’m too lazy to do all the prep work with marinade.
I have a dissenting opinion, really good meat need no seasoning beside salt.
You will have to take away the prime rib with horse-radish from my cold, dead hands.
with you, more generally, only it feels salt always needs freshly ground pepper and yes assuming this is beef, I would like to add a little herb butter before eating. Tiny traces of it, melting on the hot steak? đ
Not following closely anymore, but glad to see your aka. Be well.
jld,
Salt with a bit of delivery:
https://www.youtube.com/watch?v=1_qgMtyx4Cw
Why do I always regret reading Quillette?
A question for the crowd: Ever tried bison steaks?
Ed
Bison burgers. Too gamy for me if I have anything else to eat.
There is a burger place that I’ve been going to for years that also has bison Burgers on their menu. But the owner tells me they are really Beefalo, the crossbreed hybrid. Not a bad taste. Not gamey and has more protein and less cholesterol than a regular burger.
Not steaks, but Bison makes great burgers.
Does anyone still sautĂ© mushrooms for steak? I mean, besides me? I suppose that’s dismissed passĂ© and too easy these days, but damn it’s good.
I’m with you on mushrooms. sauteed in butter and wine.
SautĂ©d mushrooms are a wonderful companion for steak. The first hunting I learned was mushroom hunting. My father would take us all out in the woods after a night rain early in order to beat the neighbors. We’d clean and cook them with a little sour cream as a side dish or often as a meal in itself.
What kind of shrooms did you get in New England?
Out here in the NW we have chanterelles and morels. And best of all we have the king bolete, some people here eat it like a steak if they get a good-sized one.
We also had chanterelles and king bolete along with giant puffballs and several other types of bolete. Our favorite and most plentiful was what I believe was the butter bolete, a large brown topped shroom with a yellow underside. My father called them kalmutis.
Yes, my wife and I enjoy them.
Having given up vegetarianism, thanks, in part, to Mr. Gates’ insistence that I eat insects, I found myself in Asheville last weekend. Hit a place that served up a medium rare burger of grass-fed beef from a local farm, with bacon and cheese on top, and salad on the side. Praise be to God, was all I could say. Glory be. Trying to learn to grill wild caught salmon and not really succeeding.