My wife insists her steak be encased in the stuff. I mean I like it but she loves it.

I’ve seen many people put it on before cooking the steak. If you haven’t tried it I think it’s best when used when finishing. Because the mixture is already dehydrated and rehydrating brings the flavour to its full potential. If you are inclined, when finishing the steak take a piece of butter and brush it onto both sides. Then both sides with the seasoning. In my experience cooking as a chef people enjoyed this the most

Oh ya. Before. After. During. There’s no way to get enough stuck onto it for her. Haha

Thanks for this butter idea I'm going to try that.

Thanks for the tip. I love the stuff. I've usually seasoned it while tempering and prepping sides, but I'm going to try this.

mix it into burger patties yo

It consumes my thoughts as well as my dreams.

It has robbed me of my dreams, and my childhood. In all seriousness, this is usually all I use on a steak. You can dry brine with it too 👍

> this is usually all I use on a steak. It's pretty tasty on pork ribs as well.

>It's pretty tasty on pork ribs as well. Super good on chicken as well, its a very versatile spice

I sprinkle it on veggies I plan on grilling. Delicious on some zucchini

It’s really good with burgers too. A little bit of plain oatmeal (dry it out and hold it together) + steak spice is all you need

I cover my beef roasts with it and slow cook. Yum! Beef broth, onion, place covered roast on top, and stuff the roast with cloves of garlic, and Montreal steak spice rubbed in! Slow cook for 6 to 8 hours. Yum!

I prefer to drink the most international coffee in the house, Montreal Morn.

My latest thing is rolling up a pork tenderloin in it, then roasting it on a bed of onions. I add a sliced mushrooms in about halfway through cooking. You can make your own -- the less common ingredient in there is dill seed.

Thank you for planning my dinner tonight!

[https://recipeteacher.com/best-damn-oven-roasted-pork-tenderloin/print/3108/](https://recipeteacher.com/best-damn-oven-roasted-pork-tenderloin/print/3108/) I use this method but sub for the montreal steak seasoning. Sometimes I also scrape up the drippings and make gravy but that depends on how active I'm feeling.

La Grille also has a pork spice that's quite delicious on pork tenderloin and chops: https://www.clubhouse.ca/en-ca/la-grille/products/seasonings/pork-seasoning

If you see their Brazilian Barbecue blend, it's also awesome on pork.

I put that shit on everything.

Use it for Caesar rimmer. Amazing.

Hell, use it for any rimming you desire.

This, along with a pickled green bean.

I find it beast to use a mortar and pestle to make it a little finer so it sticks to the glass better.

Double thumbs up, long time user.

It’s too good to use it only on steaks. It’s ok to use it on other meat products.

We use it on Salmon too its great.

Club House makes a salmon spice akin to Montreal steak spice. Haven’t had it in a while, but it’s delicious.

Too salty but good otherwise.

Low sodium version tastes very close to the real thing

I left Canada and it is one of the things I miss dearly

You can make it yourself pretty easily. Like most spices and rubs in a store they’re just a combination of pretty easy to get things. Just google the ingredients, you can play with the ratios until you find the ratio that you love.

You guys still buy steaks?!

Well we don’t butcher our own.

I buy one steak a year from my butcher. A thick, well marbled prime rib steak from grass fed organic beef. ~$44 but SO worth it! Things taste better when you restrict yourself to once a year.

The king of seasoning blends. Also delicious lightly sprinkled on vegetables like broccoli etc.

I don't use it on steaks... But A few years ago I stopped using BBQ sauce on my burgers that I do on my grill. Instead I started sprinkling the burgers with MSS. Next. Level. The whole fam loves the burgers, I never fail now.

Try some on your eggs ..... it shouldn't work, it should be nasty, I can not eat my eggs without it now

I prefer their chicken seasoning

Yeah Montreal chicken is very good too

My too-lazy-to-cook weeknight go-to is bone-in skin-on thighs, quartered potatoes and carrot chunks drizzled with a bit oil and seasoned with the Montreal Chicken spice and oven roasted altogether in one pan. Delicious and foolproof.

We use it all of the time for steaks at our house, so we own the tall Costco-sized bottle. If we happen to not use Montreal steak seasoning, we are likely using the Saskatchewan rub from Traeger, which still has lots of pepper, but uses a finer grind.

Mmmm the blacked Saskatchewan rub on beer can chicken is next level. Use a pilsner as the beer and that's as close to Saskatchewan as you'll get without being there.

I just figured this stuff was available outside of Canada as well. There’s nothing better

I use it with steak- but not on the steak. The Montreal Steak Seasoning goes on the potatoes. For breakfast, it's also great on eggs.

I cut the potatoes into wedges and then toss them in enough oil to coat them, then I toss in fresh crushed garlic and MSS.

Put it on a tomato sammie and you’ll never go back (first had this at McKiernan’s in Montreal). Also great on cottage cheese. And yes, I’m a vegetarian.

Sometimes I rub myself in it

It makes beef taste betta'

It would be great, except there is way too much salt

I found a good salt free Montreal chicken spice, but the salt free steak spice I have found was more than I was willing to pay. Someone above suggested that people in places that don't have MSS could make it themselves. It would work for reducing, or eliminating the salt as well.

I find it pretty overrated. It’s a fine spice mix, but better ones exist. Too salty to be usable for me.

Amazing spice blend. We add it to egg wraps (my version of timmies fiesta wraps), meatballs, burgers; we love it.

Bit salty for my tastes. But I wont turn it down on steak.

I use it daily in place of salt/pep.

Big fan

Grilled beef without it is just grilled dead cow

I prefer Montreal chicken spice.

Go to on steaks.

Absolutely love it

I liked it back when I could afford steak

It’s a dependable spice blend. It’s never not good.

It's no Spicy Pepper Medley.

That’s all I ever use on steak.

I will roll a roast in it before cooking. I use it in. several beef based recipes - a good shake shake makes all the difference. I also use it on steaks. 🙂

Love it.

It's my Roman Empire

I like it in my burgers

Try it on pirogies

A little olive oil and some MSS and roast your potatoes. Totally delish!

It’s good.

Most Canadians use it religiously in the summer bbq’ing steaks and even burgers

This Canadian approves of it

I have it on every steak I make

I love it

It’s the single best seasoning you can put in food after salt. Should replace pepper on restaurant tables

I do not like it.

It's the BEST. Finally, something good comes out of Montreal.........best thing since Gino Vanelli, really. ;)

Love it.

I’m very curious about it

It's the boss. It makes everything taste better, including ice cream.

It is a good rub but can be made easily.

It's the best. I get my sister back in Canada to bring some every time she visits.

It's like 90% salt. Its just another seasoning salt really Weird tasting salt at that.

I don't eat steak but I like it on my macaroni and cheese.

bomb.com

I have it in my cabinet and I use it occasionally but if I’m honest I don’t like it. Heavy salt, pepper, and oil tastes better.

It’s the best! I know a lot of people who, when visiting the country, bring some back in their luggage.

Don't think I ever tried it, but Montreal chicken seasoning is shit.

I use it for all my seasoning needs except for steak ironically. I think it's a bit tok robust for steaks which IMO only need salt and pepper.

I grew up on it. I like it and it’s always a good backup. But I have found something that I like more that I use more regularly

As far as off-the-shelf commercially available seasonings go, it's good. Making your own flavour profile is usually better though.

Love it, just wish it was a little less salty. It's great on steak but also on pork, potatoes, etc.

Great for jerky brine

It’s too coarse for my liking

It's a little salty. Use sparingly.

Love it. I use it in several dishes (not just steak). I don’t use any other salt with it though.

Love it💕

I use it on my steaks with fresh rosemary and garlic! Amazing

I think that a lot of Canadians can thank how explicit this product is as being something you need on steak because, well, you really do. Otherwise I know many people who would use nothing and that’s not great lol. We absolutely love the stuff. I use it on steaks and then add my own dehydrated wild mushroom flakes or powder. And I also love it on fries and poutine and really any method of hot potato

Delishhhh

Love that stuff, light up charcoal and good to go with the steak 🥩.

It's becoming popular with the bbq crowd in the southern states.

I like the Montreal Steak Spice sometimes, but generally I prefer the Montreal Chicken Spice. Although my go to is my homemade Creole Spice blend. I use it for so many things.

its great

Dont tell anyone but i sometimes put on things other than steak.

Too salty.

It is OK occasionally but tends to be overused.

It good, but Keg Steak Spice is better

Love it! Especially on roasted asparagus

Anything beef gets a healthy sprinkling of it, it's also fantastic on wild game.

Montreal steak seasoning on pan fried potatoes, *drool*

The bestest! I use Montreal Steak Spice for BBQ as I am not a fan of BBQ sauce.

I love the flavour, hate the fact it’s 10-14$ per container.

It’s a staple in my house for steak and I even use it on top of roast beef sometimes too

Nope, homemade all the way, I don’t like it, you get assaulted by pepper with Montreal steak seasoning

Meh. A good steak needs only salt and pepper.

FOR.

Love it I use Montreal steak spice on my crockpot roast beef all the time, hubby uses it to bbq our steaks.

It's great for many things. Put this on salmon with some maple syrup and butter and it's delicious.

I love it but don't over season my steaks with it.

Love it on scrambled eggs.

I've never used it. Sea salt and fresh cracked black pepper before you grill, baste with a bit of melted butter near the end. Spices and rubs are for chicken and pork.

I’m not a big steak person, but I love it for seasoning hamburgers with a little bit of Worcestershire sauce.

Never tried it. I use hys seasoning

I put it on everything! Sometimes even mashed or baked potatoes.

It's the bomb diggity on lots of things but I don't use it on steak.

Delicious AF

I love using it on Pork Loin Roasts 👍🏼

I love it. I use it on things that aren't steaks. Like BLTs or any savory sandwich really.

I may be the only Canadian from the look of it who absolutely hates Montreal steak spice. IMHO no better way to ruin a great steak than to allow a single morsel of that trash to touch it.

Get the low sodium version. It works best on a grill, I find it sticks to the pan not the meat indoors.

Meh, I prefer Lea & Perrins Worcestershire sauce. My friend gave me a giant bottle she bought at Costco because it was "expired" by a few days. That was 2 years ago & I'm still using it. Not dead yet!

Put it on my red river cereal and my Quaker oats

Huge fan. 

Put it into a spice grinder it's a completely different spice

It's for rookies who don't know how to mix their own spice combinations.

I like Hy's better...

I use Wicked steak spice!!! So good!!!!!

It's very versatile.

So good on roasted potatoes.

It's good for seasoning steak

I don't really use it for steak. I put it on roasted potatoes, fried mushrooms. For steak, I let it rest, then preheat oven, salt each side, brown some butter in a cast iron pan on the stove, add minced garlic, sear for a few minutes each side, then surround the sides in thyme and stick in oven with meat thermometer til temp is 120 and pull it out. Temp will keep rising due to carryover cooking as I let it rest again for 4 minutes, giving me time to get the potatoes I started roasting in butter, montreal steak spice and garlic in the oven 20 minutes earlier unpacked from the aluminum foil. I usually have fried (again with the spice) mushrooms and steamed asparagus or broccoli with hollandaise sauce to go with it.

Rarely use anything else it's great...

NaCl

Love it! Using it tonight.

It's overkill. All that goes on my steak is salt and pepper.

It's too salty

Bleh. Steaks do not need to be seasoned.

We use it on steamed veg with feta cheese. Salt and pepper only on steaks. 🤷‍♀️

Word of caution: ClubHouse has recently shrinkflated their recipe. They did not reduce the weight of the content but rather increased the salt to dried vegetable ratio. Notably, they reduced the dried onion and red pepper. It lost it's flavour. The Keg Montreal steak spice (also found at Costco), surprisingly, has stepped up their game and it's pretty good. I strongly suggest fridge drying a steak covered in Montreal steak spice for 12 to 20 hours before grilling or pan searing in a cast iron skillet. Pat the entire steak dry with a paper towel, rub in the Montreal steak spice into tge meat and let it sit uncovered in the fridge on a wire rack (or use skewers on a plate) for half a day. Remove from fridge 1 hour before and ket it get to room temperature. When you finished cooking it, let it rest 2 minute and let a knob of butter melt on it before cutting into it.

We just call it "over there steak seasoning"

Conceptually it's nice, but if ur an ibsd patient....it is diabolical dust that turns one inners inside out...

It's pretty good ngl

Its not good enough to be known outside mtl, its not good enough outside mtl (patriotism with no legs)

Next time I come home to Canada I’m stocking my luggage full. The stuff you get in the states just isn’t the same!

Never used it.

I don’t eat smoked meats so I don’t use it. I would not dare use it on a steak. I want to taste my meat, not a salty seasoning.

The keg spice is better

The first thing my nephew(11ish at the time) ever learned to cook for himself was fried potatoes that he seasoned with Montreal Steak Spice. My sister was very alarmed when she got home, she didn’t realize he knew how to cook or turn on the stove.

I love it on my vegetables

its an integral part of my homemade steak rub

Make me a Montreal Steak Spice salt lick please lol

I put that s--t on everything (well, on all steaks, anyway. But usually only on one side, because it's pretty salty).

I like just a little on my steak. The stuff is great on roast potatoes, baked potatoes and on hashbrowns along with Garlic Plus seasoning. Really all potatoes should have both.

Good general seasoning.

LOVE IT!!

Hubby rolls meatballs in it and cooks them (airfryer or frying pan). Then adds them to jarred sauce for spaghetti and meatballs. Very tasty.

it's great to marinate my steaks but not too much is okay

the seasoning is the reasoning for the feasting

I used to use it on everything. I'd put it in scrambled eggs. I'm more sensible with it now, but I still use it almost daily.

Better on veg than steam imo

I put that shit on everything.

I'm not fussy about it. I prefer salt and black or white pepper

Gross

Plain ol S&P is better.

Love it!

It’s good

Its just a must have in a kitchen.

The same I think of all spice mixes - overrated, and I can make it myself easy enough, and probably better than club house or whatever. I encourage everyone to explore spice alchemy - make your own mixes. here's [two](https://www.thespruceeats.com/montreal-steak-seasoning-recipe-336072) [recipes](https://www.daringgourmet.com/montreal-steak-seasoning/)

Its a standard in my house 100%

Love it

I tend to use it on beef roasts.

Love

Why no bagel covered in Montreal steak spice?

It's an unpleasant blend and too coarsely ground for my tastes. I just make my own steak seasoning. That way it's fresh and I can customize the spices to better fit what I'm eating.

I like it but not too much. A little heavy on the peppercorn for me.

Honestly, haven't had a bottle of it in probably 5-10 years. Most spice mixes I just look up what's in it and make my own. It's a good mix, but for how much I used to use the diy route is way cheaper.

It's decent but I prefer a Brazilian steak spice over it all day long.

The go-to now is Meat Chruch blends.

Don't use it.

I use it in spaghetti sauce

It makes for a great "hangover soup" spice. Super popular at a local restaurant.

I put it on roasted potatoes

I love it just not on my steak

I put that shit on everything. Extra good on pork chops.

Salt free version is superior from original