A1. That is what steak meant in my house growing up. Having steak? Break out the A1 sauce. Heinz 57? Never had it. Other sauces? No way. Eat it without A1? Unheard of.
As I got older and learned more about food and cooking, I heard a chef talk about the flavor of the meat and how the cook needs to find ways to compliment it, not mask it. A1, how I slathered it on anyway, was masking the flavor of the meat. I could have a low quality piece of beef or Prime Filet Mignon, they would both taste like A1. I decided to make a change.
One day I was standing at the butcher counter in my local grocery store waiting for them to wrap up the steaks I had selected when I looked over at a display of McCormick’s Montreal Steak Seasoning. I decided to give it a try.
The bottle is a collection of spices that I already had in my spice cabinet, but as with many spices, the combination is the key. I went home and rubbed my steaks with the spice mix. On the grill and onto the table they went. The Ranting Wife took a bite and looked at me and said “these are really good steaks”. I had to agree. While the A1 was on the table, it never made it to my plate.
You can easily purchase your Montreal Steak seasoning or you can make it yourself and adjust for your tastes.
A small collection of spices.
I tend to put quite a bit on my steaks (both sides).
Aromatic and savory! The A1 has been retired from my plate.
Montreal Steak Seasoning
Makes: About 3/4 cup
- 2 tablespoons paprika
- 2 tablespoons crushed black pepper
- 2 tablespoons kosher salt
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon crushed coriander
- 1 tablespoon dill
- 1 tablespoon crushed red pepper flakes
Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 2 tablespoons kosher salt, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes, and mix well.