Grilled Montreal Steak

You can’t go wrong with your favourite cut of steak, Montreal Steak Spice Seasoning and the grill.
2 min
12 min


  • 1 tablespoon (15 milliliter) vegetable oil
  • 2 tablespoon (30 milliliter) Montreal Steak Spice Seasoning , or more to taste
  • 2 pound (1 kilogram) grilling steak of choice (see test kitchen tips), 1-inch/2.5 cm thick


  • 1 Preheat grill to high heat. Lightly brush grill grates with oil. Shake on desired amount of seasoning to steaks and lightly pat in.
  • 2 Place steaks on grill and cook for 6 minutes. Flip. Continue to grill until desired doneness is reached:

    o For rare, cook until 135°F (57°C) is reached (about 3 minutes).
    o For medium-rare, cook until 145°F (63°C) is reached (about 5 minutes).
    o For medium, cook until 160°F (71°C) is reached (about 7 minutes).
    o For medium-well, cook until 165°F (74°C) is reached (about 9 minutes).
    o For well done, cook until 170°F (77°C) is reached (about 11 minutes).
  • 3 Allow steak to rest 5-10 minutes before slicing against the grain.
  • 4 Test Kitchen Tips:

    o For a better crust, season steaks in advance and allow to rest uncovered on a rack in the refrigerator for a minimum of 45 minutes, and up to one day. This will help the surface moisture to escape which will allow for better browning of your steak.

    o Allowing your steak to rest after grilling will give you a juicier and more tender steak.

    o For thicker cut steaks (more than ¾ inch/2 cm), start cooking the steak over indirect heat until you have reached 10 degrees below target temperature. Finish over high heat to create a crusty sear.

    o Use a meat thermometer to check internal temperatures and prevent overcooking the steak.

    o Some perfect grilling steaks include:
    o Skirt Steak – a flavourful cut ideal for marinade
    o Bone-in Porterhouse – the bone adds flavour and keeps this supreme steak juicy on the grill
    o Petite Sirloin – flavourful, tender cut with medium fattiness
    o Tenderloin Steak – the ultimate tender filet, chars nicely
    o Rib-eye – a flavourful cut, trim excess fat from the edges to prevent flare-ups on the grill.


(per Serving)