From the back of the jar (Club House)

salt, spice (including red pepper) garlic, onion, mustard seed ! How helpful is that! LOL

IMO, Montreal Steak seasoning is the perfect blend of herbs and spices for a grilled steak. I have tried other brands but like McCormick the best.

I don't taste any rosemary in the one I use.

I love it, too. But I am out, so can't tell you what all is in it!

I'll have to buy a bottle today for grilled burgers tonight. Since I'd have to buy dried onion and dried garlic I may as well just buy the MSS.

Linda

I use it all the time, on steaks, burgers, ribs, pork tenderloin; it's the BEST on grilled lambchops.

I have some McCormick Spicy in the pantry that has paprika, dill, and coriander as well as other spices.

Here is a similar blend:

* 2 tablespoons paprika
* 2 tablespoons crushed black pepper
* 2 tablespoons kosher salt
* 1 tablespoon granulated garlic
* 1 tablespoon granulated onion
* 1 tablespoon crushed coriander
* 1 tablespoon dill
* 1 tablespoon crushed red pepper flakes

Thanks everyone

Linda, you make a good point. I was reading an article about how making your own spice belnds is so much cheaper than buying them I went searching for a copycat recipe. But as you said, I don't keep most of those dried spices/herbs in my cabinet so I would have to go buy them. I might as well just but the MSS! LOL!

Thanks again everyone!

Alexa

I like it so much I ask my girls to mail me jars of it as my Christmas present.

I said forget sending me soap and chocolates, just send me MSS, lol! I also use Montreal Chicken Seasoning when I can get it.

SharonCb

Alexa:
After you mix it , take a spoonfull aside and try adding a little Paprika.
I use it in my homemade Italian Sausage.
Lou

Surprise! I did not know there was a Montreal Chicken Seasoning, Sharon! Now I will be on the lookout for that too!
Teresa

There are a number of premixed spice shakers on the market that are just fine. I particularly like the Club House brand Cajun and Tex-Mex. While I use a more traditional rub on my pork and ribs, either of those goes great on a chicken before either grilling or smoking.

As to Montreal Steak Spice...try using a 1/2 and 1/2 mixture of oil and soy sauce to mix with it to the consistency of above a paste but below a marinade. Then zip lock your chops or steaks in that at room temp for 20 minutes or so. Don't wipe them down before hitting the grill even tho I know you want a dry steak. Takes a marginal steak like a sirloin or round or blade and makes it real easy to forgo the pricier stuff.

Not those loose, sloppy blades from the supermarket but a nice one from the butcher grills up to MR just fine with that rub/marinade on it. Let it rest, then take it down and serve slices on the plate. Most guests won't even know if you take the time to figure out the grain and slice accordingly, it does twist and turn a bit. Good inexpensive way to serve grilled steak to a lot of folks.

There's one for chicken???? (echoing other comments/posts on this thread) Break out the Sherlock Holmes skills!

Smiles,
Sooz

I use the Montreal Chicken Seasoning for grilling chicken but also to season omelets and scrambled eggs.

To my taste, the Montreal Steak Seasoning has more black pepper than the recipe you posted....my mouth says the predominant flavor is black pepper.
Linda C

MSS is excellent on roasted veggies too. Summer squash, broccoli, cauliflower, potatoes....good stuff! If you are grilling veggies, sprinkle MSS on them too as they grill.
Yummmy

You can buy a huge container of this at Costco for pretty cheap.

I also love the Montreal chicken seasoning. I pretty much use whenever I cook anything chicken -- it is great to rub on the skin (and under) of a roast chicken or turkey.

I think Montreal Steak Seasoning has become a bit of a generic term, each company tweaking their recipe a bit.

Like Hunts or Heinz...both a ketchup but both are different.

I have Tone's brand Montreal Steak Seasoning--I can definitely taste dill in it.

Not only does McCormick have Montreal Steak Seasoning and another for Chicken, they have both of those in lower-sodium varieties that are delicious. They're part of the Grill Mates selection, one of McC's most successful lines ever:
http://www.mccormick.com/products/grillmates/productlanding.aspx

Hey Alice - thanks for linking the site. I have tried most of the blends they have listed, the only one I didn;t care for was the Garlic & Herb one. While I was poking around the site I also found a couple of recipes that sound gerat to me - I will probably make them for our block party this weekend.

Smoke and Fire Cheese Straws
Ingredients
2/3 cup grated Parmesan cheese
1/2 cup grated smoked Cheddar cheese
1 teaspoon McCormick® Gourmet Collection Chile Pepper, Ancho
1/2 teaspoon McCormick® Gourmet Collection Chile Pepper, Chipotle
1/2 teaspoon McCormick® Gourmet Collection Cilantro Leaves
1/2 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
1/4 teaspoon McCormick® Gourmet Collection Garlic Powder
2 slices bacon, cooked and finely crumbled
1 sheet frozen puff pastry, thawed (1/2 of 17 1/4 ounce package)
1 egg, beaten

Directions
1. Mix cheeses, ancho and chipotle chili peppers, cilantro, rosemary, garlic powder and bacon in medium bowl.
2. Roll pastry into a 13x16-inch rectangle on lightly floured surface. Brush lightly with egg. Sprinkle bottom half of dough with half the cheese mixture. Fold top half over bottom half. Roll pastry into a 13x16-inch rectangle again. Brush with egg. Sprinkle with remaining cheese mixture, pressing lightly with rolling pin to adhere cheese. Cut pastry in half crosswise, then cut into 36 (3/4-inch wide) strips.
3. Place strips on large baking sheets, a few inches apart. Twist ends of strips to create a spiral. Refrigerate 30 minutes.
4. Preheat oven to 400°F. Bake 10 to 12 minutes or until golden brown and puffed. Cool on baking sheets 5 minutes. Serve warm or cooled.
************************************************************
EMPANADAS
The perfect finger food for your tapas tasting, these warm, crisp turnovers are filled with a spicy mixture of turkey, almonds, olives, and raisins.
Makes 24 (1 empanada) servings.
Prep Time: 30 minutes
Cook Time: 35 minutes
2 tablespoons olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 pound ground turkey
1 teaspoon McCormick® Gourmet Collection Garlic Powder
1 teaspoon McCormick® Gourmet Collection Paprika
1/2 teaspoon McCormick® Gourmet Collection Cumin, Ground
1/2 teaspoon McCormick® Gourmet Collection Oregano Leaves, Mediterranean
1/2 teaspoon McCormick® Gourmet Collection Thyme Leaves
1/2 cup tomato sauce
2 tablespoons slivered almonds
2 tablespoons chopped pitted green olives
2 tablespoons raisins
2 packages (15 ounces each) refrigerated pie crusts (4 crusts)

1. Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add onion and bell pepper; cook 3 to 4 minutes or until tender, stirring occasionally. Add turkey; cook and stir until no longer pink. Stir in garlic powder, paprika, cumin, oregano, thyme and tomato sauce. Reduce heat to low; simmer 2 to 3 minutes. Stir in almonds, olives and raisins.
   2. Prepare crusts as directed on package. On lightly floured surface, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each into 6 circles for a total of 24 circles. Spoon 1 tablespoon of filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each with fork to vent.
   3. Bake 25 minutes or until light golden brown. Serve warm or at room temperature

You guys are such enablers!!!
I happened to see a spice container in the clearance bin at my local discount drugstore. My DH works for them so we get a discount.
I picked up the bottle to see what is was....

Wouldn't you know it, Montreal Chicken Seasoning!
Of course I had to buy it, even though I rarely use pre-mixed seasonings.
Luckily it only ended up costing me $1.24 with my discount! LOL

There were 3 more bottles..........anybody want 'em? I could check back to see if they're still there!

Deanna