Grilled Montreal Steak

Preheat grill to high heat. Lightly brush grill grates with oil. Shake on desired amount of seasoning to steaks and lightly pat in.

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).

Allow steak to rest 5-10 minutes before slicing against the grain.

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.