I'm looking for a recipe, which would allow me to omit the salt. I did find one on www.geniuskitchen.com that looks to have potential, but figured I would ask here for some other ideas.
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Montreal steak seasoning
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Here's one you might try. I admit to really liking Montreal steak seasoning but I know what you mean about dry brining first.....
Montreal Steak Seasoning copy
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My go-to is the montreal steak seasoning, I just ordered the Carne Crosta Steakhouse rub from Oakridge, anyone used it? How does it compare?
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Steve R. I have been dry brining my steaks with kosher salt, since discovering this web site. I still coat them in Montreal Steak from a big bottle from Sam's Club before they go on the grill, and we've not found over salting to be an issue. There is a lot of other spice in there with the salt in the Montreal Steak seasoning, and I recommend you try it once - I think you will find over salting is not a concern. If you are putting it on right before you grill the steaks the salt in the seasoning mix does not have a lot of time to get into the meat, plus a good bit cooks off as well.
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I use a magnifier glass and a small tweezers and pick out the white chunks out of our Montreal. Then I lick them, if salty leave them out. Garlicky I put them back.Last edited by HawkerXP; May 16, 2018, 10:49 AM.
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I'm a high blood pressure guy and have been told to watch my salt intake (which of course I do a poor job of) but where I can eliminate salt I try to. McCormick claims 560 mg of salt per serving (which appears to be about 1 teaspoon, not enough to cover my steak) which is a pretty significant amount on top of salt brining. True a lot of it will never make it into the meat or maybe even your mouth but I would still be careful. That's why I always try to mix my own salt free blends.
Each to his own, that's my "old guy" approach to the issue. I may take on the challenge and attempt some of the online recipes to see how close I can get without salt to the McCormick blend. I've sure used it without salt brining for years.
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To me, the distinctive flavor in Montreal steak seasoning is from the dill seeds. I used to use it a lot, but now find it too peppery so I have started just using dill seeds and salt with a small amount of pepper.
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Time to give back. Been working on this for years because I love McCormick's Montreal but want to be able to control the salt. So here is my latest and greatest shot at it. I have looked at dozens of others' recipes, and and copied what I think works. If I add some salt to it most folks cannot distinguish from the McCormick stuff, but everybody is different. Hope it works for you.
JLM BEST GUESS MONTREAL STEAK SEASONING
-John Mattson NightWatchRenBand
3 tb black pepper coarse
1 tb fennel seed
1 tb caraway seed
2 tb coriander seed
2 tb dill seed
1 tb garlic gran
2 tb onion gran
1 tb thyme ground
1 tb rosemary gr
1 ts red pepper of choice (I like Aleppo)
Grind the seeds if you prefer.
tb=tablespoon
gran=granulated
gr=ground
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