Montreal Grillmaster
Background and History
The Montreal Grillmaster is a renowned dish that captures the essence of Canadian culinary flair and grilling expertise. Originating from the multicultural hub of Montreal, this dish brings together diverse flavors and techniques that have evolved over the years. Known for its robust seasoning, named Montreal steak spice, the Grillmaster has adorned many barbeque tables, evoking warm gatherings and celebratory feasts.
The recipe for Montreal Grillmaster was born in the smokey diners and butcher shops of the 1940s. It quickly became a staple for BBQ enthusiasts. The recipe is a homage to the various cultural influences that define the city itselfārich, diverse, and inviting.
Ingredients
- Rib-eye steaks - 4 cuts, about 1 inch thick each
- Montreal steak spice - 3 tablespoons
- Olive oil - 2 tablespoons
- Garlic cloves - 4, minced
- Worcestershire sauce - 2 tablespoons
- Soy sauce - 2 tablespoons
- Dijon mustard - 1 tablespoon
- Lemon juice - 1 tablespoon
- Black pepper - to taste
Preparation
Marinade
Begin by preparing the marinade. In a medium bowl, whisk together olive oil, Worcestershire sauce, soy sauce, Dijon mustard, and lemon juice. Add the garlic cloves and stir until well combined.
Place the rib-eye steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, making sure they are well covered. Seal the bag or cover the dish with plastic wrap and let it marinate for at least 2 hours in the refrigerator, or overnight for maximum flavor absorption.
Seasoning
Once the rib-eye steaks are marinated, remove them from the marinade and let them sit at room temperature for 30 minutes before grilling. This ensures even cooking. Pat them dry with paper towels and season generously with Montreal steak spice on both sides. Sprinkle black pepper to taste.
Cooking Process
Preheat your grill to high heat, around 450Ā°F (232Ā°C). Ensure the grill grates are clean and lightly oil them to prevent sticking. For medium-rare results, grill the steaks for about 4-5 minutes on one side, then flip them and grill for another 3-4 minutes on the other side. Adjust according to your preferred level of doneness. Refer to a cooking timer if needed.
Remove the rib-eye steaks from the grill and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute, yielding a more flavorful and tender steak.
How to Enjoy the Meal
The Montreal Grillmaster is best enjoyed with a side of roasted vegetables or a fresh salad. For a true Montreal experience, pair the steaks with poutine or a crusty baguette to soak up the savory juices.
Families and friends can gather around the grilled masterpiece as tales of Montrealās rich history weave through the evening air. Encourage guests to savor each bite slowly, relishing the depth of flavors imparted by the marinade and seasoningāa true testament to Montrealās culinary tapestry.