Type what you have

Ingredients

• ✓ montreal steak seasoning
• radish
• butter

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Cut radishes in half. If the radishes are very large, cut them into quarters. Place radishes on a large piece of heavy-duty foil. Sprinkle with Montreal steak seasoning and scatter butter chunks over radishes. Fold the sides of the aluminum foil in to form a sealed packet.
3. 3 Place foil packet on the grill, close lid, and grill for 15 minutes, flipping every 5 minutes. If you like the radishes extra caramelized, grill for 3 to 5 minutes longer.

By France Cevallos

Ingredients

• ✓ montreal steak seasoning
• ground beef
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix ground beef and steak seasoning together in a bowl. Form mixture into four patties.
3. 3 Grill patties on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 Serve on hamburger buns.

By T&J

Ingredients

• ✓ montreal steak seasoning
• italian dressing
• olive oil
• worcestershire sauce
• soy sauce
• garlic

Instructions

1. 1 Whisk Italian dressing, olive oil, Worcestershire sauce, soy sauce, Montreal steak seasoning, and garlic together in a bowl.

By AMPCOOKING

Ingredients

• ✓ montreal steak seasoning
• ground turkey sausage
• cheddar cheese
• fennel seed
• baking mix

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix sausage, Cheddar, steak seasoning, and fennel seeds together by hand in a large bowl. Mix in 1/2 of the baking mix until thoroughly incorporated; repeat with remaining baking mix. Roll 1-tablespoon portions of mixture into balls. Place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until browned, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MARJ63

Ingredients

• ✓ montreal steak seasoning
• olive oil
• coconut aminos
• garlic powder
• strip steak
• portobello mushroom

Instructions

1. 1 Combine olive oil, coconut aminos, steak seasoning, and garlic powder in a small bowl. Mix well, add steak pieces, and marinate for 15 minutes.
2. 2 Preheat an air fryer to 390 degrees F (200 degrees C). Line the bottom of the air fryer basket with perforated parchment paper.
3. 3 Drain steak pieces from marinade. Add steak and quartered portobello mushrooms to the air fryer basket.
4. 4 Cook in the preheated air fryer for 5 minutes. Remove basket, toss steak and mushrooms around, and continue cooking for an additional 4 minutes.

By thedailygourmet

Ingredients

• ✓ montreal steak seasoning
• salt
• black pepper
• paprika
• garlic powder
• onion powder
• cajun spice
• thyme
• rosemary
• basil

Instructions

1. 1 Combine salt, pepper, paprika, steak seasoning, garlic powder, onion powder, Cajun spice, thyme, rosemary, and basil in a container with an airtight lid.

By Joe Werner

Ingredients

• ✓ montreal steak seasoning
• broccoli
• yellow bell pepper
• chili powder
• garlic powder
• salt
• pepper
• olive oil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Combine the broccoli and bell pepper in a bowl. Sprinkle the steak seasoning, chili powder, garlic powder, salt, and pepper over the vegetables; drizzle with the olive oil and toss to coat. Spread the vegetables into a shallow baking dish.
3. 3 Bake in the preheated oven until the vegetables are tender and beginning to brown, 15 to 20 minutes.

By Kelly H

Ingredients

• ✓ montreal steak seasoning
• butter
• olive oil
• hash brown potato
• chicken breast
• onion
• green bell pepper
• chicken broth
• garlic powder
• seasoned salt
• broccolini
• cheddar cheese

Instructions

1. 1 Melt butter and olive oil together in a large frying pan over medium heat. Cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. Add more olive oil if mixture becomes dry.
2. 2 Stir broccolini and Cheddar cheese into chicken hash; cook until broccolini is tender and Cheddar cheese is melted, 2 to 3 more minutes.

By jkohnen

Ingredients

• ✓ montreal steak seasoning
• pork chop
• all-purpose flour
• basil
• beef bouillon granules
• butter
• black pepper
• milk

Instructions

1. 1 Season pork chops on all sides with steak seasoning. Mix flour, basil, and bouillon granules together in a small bowl.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Add seasoned chops and cook until browned and only slightly pink in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer chops to a plate.
3. 3 Add remaining butter to the skillet as needed so that about 3 tablespoons pan drippings remain. Stir pepper into pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Gradually whisk in milk and bring to a simmer over medium heat; cook, stirring constantly, until thick and bubbly, 4 to 6 minutes.
4. 4 Serve hot sauce over pork chops.

By Cassie

Ingredients

• ✓ montreal steak seasoning
• olive oil
• lemon
• sriracha sauce
• cumin
• garlic powder
• coriander
• cauliflower
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix olive oil, lemon zest, lemon juice, Sriracha hot sauce, cumin, garlic powder, steak seasoning, and coriander together in a bowl. Place cauliflower on the prepared baking sheet and brush olive oil mixture (or use your hands) over the entire cauliflower.
3. 3 Roast in the preheated oven until cauliflower is lightly browned and dry, 30 to 40 minutes. Cool cauliflower for 5 to 10 minutes. Cut cauliflower into wedges and sprinkle Parmesan cheese over each.

By The Gruntled Gourmand

Ingredients

• ✓ montreal steak seasoning
• ground beef
• bread crumb
• onion
• egg
• worcestershire sauce
• salt
• black pepper
• cheddar cheese
• bacon
• barbecue sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a cooking rack on top of a baking sheet.
2. 2 Combine ground beef, bread crumbs, onion, egg, Worcestershire sauce, steak seasoning, salt, and pepper in a bowl; mix until combined. Shape mixture into 8 meatballs, forming each one around a cube of Cheddar cheese. Wrap each meatball with 1/2 slice of bacon and place seam-side down on the cooking rack, leaving 1 to 2 inches between each one.
3. 3 Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until meatballs are browned, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
4. 4 Remove from oven and drizzle meatballs with barbecue sauce.

By thedailygourmet

Ingredients

• ✓ montreal steak seasoning
• hardwood pellet
• beef short rib
• chili powder
• garlic powder
• worcestershire sauce
• apple juice

Instructions

1. 1 Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
2. 2 Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
3. 3 Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
4. 4 Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
5. 5 Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
6. 6 Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
7. 7 Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.

By DougScheidingofRogueCookers

Ingredients

• ✓ montreal steak seasoning
• alfredo sauce
• water
• chicken tender
• garlic powder
• manicotti shell
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix Alfredo sauce and water in a bowl. Spread about 1/3 sauce mixture on the bottom of a 9x13-inch baking dish.
3. 3 Season chicken tenders with garlic powder and stuff chicken into manicotti shells. Arrange manicotti in the prepared baking dish. Pour remaining 2/3 sauce over manicotti and sprinkle with steak seasoning. Cover baking dish tightly with foil.
4. 4 Bake in the preheated oven until pasta is tender, about 1 hour. Remove foil and sprinkle Parmesan cheese over manicotti. Continue to bake until cheese is melted, about 5 minutes more.

By Jessica P

Ingredients

• ✓ montreal steak seasoning
• pork roast
• worcestershire sauce
• black pepper
• sea salt
• onion powder
• garlic powder

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Rinse roast under cold running water to wet the exterior, then pat dry. Use a brush or paper towel to spread Worcestershire sauce evenly over the exterior. Season roast with pepper, sea salt, steak seasoning, onion powder, and garlic powder on all sides. Place roast, fat-side up, into a shallow roasting pan.
3. 3 Roast on the middle rack of the preheated oven until cooked to desired doneness: about 20 minutes for medium, 24 minutes for medium-well, or 28 minutes for well-done. Turn off the oven and leave roast in the oven, without opening the door, for an additional 40 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Remove from the oven and cover loosely with aluminum foil. Let rest for 10 to 15 minutes to allow juices to settle back down into the roast. Slice thinly and serve.

By Keith Hill

Ingredients

• ✓ montreal steak seasoning
• salt
• black pepper
• garlic powder
• chuck roast
• barbecue sauce
• brown sugar

Instructions

1. 1 Preheat a smoker to 275 degrees F (135 degrees C) according to manufacturer's directions.
2. 2 Combine salt, black pepper, garlic powder, and steak seasoning in a bowl; rub evenly over roast. Place roast in a baking pan.
3. 3 Cook roast in the preheated smoker until an instant-read thermometer inserted into center reads 165 degrees F (74 degrees C), 4 to 4 ½ hours. Wrap roast in aluminum foil; continue smoking until reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.
4. 4 Transfer roast to a cutting board; let sit for 20 minutes. Leave smoker on.
5. 5 Cut roast into cubes; return to the baking dish. Add barbecue sauce and brown sugar; stir to coat.
6. 6 Smoke for 1 ½ to 2 hours more.

By Bobby

Ingredients

• ✓ montreal steak seasoning
• salt
• thyme
• rosemary
• beef roast
• au jus mix
• french onion soup mix
• water
• red wine

Instructions

1. 1 Combine steak seasoning, salt, thyme, and rosemary together in a bowl; rub onto the roast.
2. 2 Heat a large skillet over medium-high heat and place roast in skillet; cook until roast is browned on all sides, about 10 minutes.
3. 3 Place the roast in the slow cooker and add au jus mix and onion soup mix. Pour water and Malbec over roast.
4. 4 Cook on High for 5 hours (or cook on Low for 8 to 9 hours).

By Alex Storm

Ingredients

• ✓ montreal steak seasoning
• green bell pepper
• beef steak
• olive oil
• sweet onion
• baby bella mushroom
• garlic
• provolone cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet. Set aside.
2. 2 Heat a large skillet over medium heat. Cook and stir steak until lightly brown, about 10 minutes. Remove from the skillet.
3. 3 Heat oil in the skillet until hot. Add onion, mushrooms, garlic, and steak seasoning; cook until tender, about 5 minutes. Return steak to the skillet; cook until warmed through, 3 to 5 minutes more.
4. 4 Divide steak mixture evenly between pepper halves; top with cheese.
5. 5 Bake in the preheated oven until cheese is golden, about 15 minutes.

By Alyshia Wesley

Ingredients

• ✓ montreal steak seasoning
• butter
• bacon
• onion
• pork sausage
• ground beef
• water
• tomato
• worcestershire sauce
• brown mustard
• heavy cream
• cheddar cheese
• cream cheese
• garlic
• savory

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and cook bacon and onion for 1 to 3 minutes. Add sausage and ground beef. Cook and stir to break up meat until crumbly and browned throughout, 5 to 7 minutes more.
2. 2 Add water, tomatoes, Worcestershire sauce, and mustard. Add cream, Cheddar cheese, and cream cheese. Stir until cheese is melted, about 5 minutes more. Add steak seasoning, garlic, and savory; stir to combine.

By thedailygourmet

Ingredients

• ✓ montreal steak seasoning
• ground turkey
• red onion
• sour cream
• mustard
• olive oil
• salt
• swiss cheese
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Add turkey, onion, sour cream, mustard, and steak seasoning to a bowl and mix until well combined. Form into four 3/4-inch thick patties. Drizzle with oil on both sides and season with salt.
3. 3 Cook on the preheated grill until cooked through, about 5 minutes per side, laying Swiss cheese over burgers just before removing from the grill. An instant-read thermometer inserted into the center of burgers should read at least 165 degrees F (74 degrees C).
4. 4 Place burgers on buns and serve.

By katquilter

Ingredients

• ✓ montreal steak seasoning
• skirt steak
• asparagus
• olive oil
• salt
• black pepper
• parmesan cheese
• roasted red pepper
• toothpick
• parmesan cheese

Instructions

1. 1 Butterfly or pound steak with a meat mallet to 1/4-inch thickness. Cut into 6 strips, each approximately 2 inches wide by 5 inches long. Season both sides with Montreal steak seasoning and place in the refrigerator.
2. 2 Preheat a Panasonic Countertop Induction Oven to medium-high on the "Grill" setting.
3. 3 Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.
4. 4 Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.
5. 5 Reheat the induction oven to medium-high on "Grill" setting.
6. 6 Line up steak strips next to each other in an assembly line. Cover evenly with 1/3 cup Parmesan cheese. Place 3 to 4 asparagus spears on top, perpendicular to each steak strip. Top asparagus with 1 red pepper strip.
7. 7 Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.
8. 8 Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.

By France Cevallos

Ingredients

• ✓ montreal steak seasoning
• milk
• egg
• all-purpose flour
• saltine cracker
• seasoned salt
• onion powder
• garlic powder
• cube steak
• vegetable oil

Instructions

1. 1 Whisk milk and egg together in a shallow bowl; set aside. Whisk flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning together in a separate shallow bowl; set aside.
2. 2 Dip 1 steak into egg mixture. Lift up so excess mixture drips back into the bowl. Press into flour mixture, patting into steak to coat completely. Place coated steak, unstacked onto a plate. Repeat with remaining 3 steaks.
3. 3 Heat oil in a large skillet over medium-high heat. Carefully add steaks; fry until golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C).

By Laura

Ingredients

• ✓ montreal steak seasoning
• olive oil
• soy sauce
• filet mignon steak
• butter
• cremini mushroom
• cheese tortellini
• butter
• heavy cream
• parmesan cheese
• nutmeg

Instructions

1. 1 Whisk olive oil, soy sauce, and steak seasoning together in a small, shallow dish. Add steak strips; toss to coat. Marinate in the refrigerator for 30 minutes.
2. 2 Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon butter until melted; add steak. Cook until browned, about 2 minutes per side. Add mushrooms; cook until softened, about 5 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, or according to package directions, about 3 minutes. Drain and return to the pot.
4. 4 Meanwhile, melt 2 tablespoons unsalted butter in a saucepan over medium heat. Stir in heavy cream until combined. Stir in Parmesan cheese until it melts. Season Alfredo sauce with nutmeg.
5. 5 Toss tortellini with Alfredo sauce to coat; top servings with steak and mushrooms.

By thedailygourmet

Ingredients

• ✓ montreal steak seasoning
• wood chip
• water
• water
• turkey breast
• butter
• kosher salt
• paprika
• onion powder
• black pepper
• disposable drip pan

Instructions

1. 1 Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.
2. 2 Unwrap turkey breast and pat dry with paper towels.
3. 3 Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter.
4. 4 Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast.
5. 5 Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.
6. 6 Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed.
7. 7 Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).
8. 8 Slice and serve warm.

By Bibi

Ingredients

• ✓ montreal steak seasoning
• ketchup
• brown sugar
• bourbon
• peach preserves
• apple cider vinegar
• worcestershire sauce
• mustard
• liquid smoke
• chicken breast
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ketchup, brown sugar, bourbon, peach preserves, vinegar, Worcestershire sauce, mustard, steak seasoning, and liquid smoke flavoring in a saucepan over medium high heat. Bring to a boil and simmer for 5 minutes. Reserve half the sauce for later use.
3. 3 Place chicken on a sheet pan or broiling tray and brush sauce onto the chicken with a basting brush.
4. 4 Bake chicken in the preheated oven for 15 minutes, then flip chicken breasts over and baste with reserved sauce.
5. 5 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler.
6. 6 Broil chicken and continue to baste and flip the chicken every 3 minutes until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ montreal steak seasoning
• rib-eye steak
• salt
• black pepper
• garlic powder
• olive oil
• worcestershire sauce
• soy sauce
• balsamic vinegar
• dijon mustard
• garlic
• liquid smoke

Instructions

1. 1 Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork.
2. 2 Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks.
3. 3 Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Little Frenchy

Ingredients

• ✓ montreal steak seasoning
• sesame seed
• red onion
• carrot
• tomato
• avocado
• cucumber
• romaine lettuce
• red pepper flake
• garlic powder
• sesame oil
• white sugar
• olive oil
• rice vinegar
• lemon
• soy sauce
• rib eye steak

Instructions

1. 1 Season both sides rib-eye with soy sauce and steak seasoning; transfer to a plate. Cover with plastic wrap; refrigerate at least 1 hour to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook on the preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Rest about 10 minutes, then cut into strips.
4. 4 Whisk rice wine vinegar, olive oil, sugar, sesame oil, garlic powder, and pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak in a large bowl; pour dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

By Joanne Zalapski Samchyk

Ingredients

• ✓ montreal steak seasoning
• ketchup
• black pepper
• garlic
• egg
• olive oil
• chicken stock
• worcestershire sauce
• brown sugar
• saltine cracker
• tomato sauce
• ground beef
• onion
• yellow bell pepper
• red bell pepper
• green bell pepper
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
2. 2 Cut ¾ each bell peppers and onion into thin slices. Dice remaining ¼ each bell peppers and onion.
3. 3 Combine ground beef, diced bell peppers, diced onion, tomato sauce, crushed crackers, brown sugar, Worcestershire sauce, chicken stock, olive oil, egg, steak seasoning, garlic, and black pepper in a bowl.
4. 4 Spread ½ beef mixture into the prepared baking dish. Top with sliced bell peppers and sliced onion, leaving a 1-inch border. Spread remaining beef mixture over top, tucking in sides to seal vegetables in the center of meatloaf. Pour ketchup over top of meatloaf.
5. 5 Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Bill Adams