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McCormick Grill Mates Montreal Steak Season, 14.5-Ounce Unit
- Contains natural flavor
- Cholesterol free
- Trans fat free
Frequently Bought Together
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COARSE SALT, SPICES (INCLUDING BLACK PEPPER, AND RED PEPPER), GARLIC, SUNFLOWER OIL, NATURAL FLAVOR, AND EXTRACTIVES OF PAPRIKA.
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Top Customer Reviews
I've been using this product for probably a good 8 years now. Slowly improving on my marinade for my steaks as I get older. My steaks have gone from "hey I'm young lets throw all kinds of stuff and also beer on it" to "people roll their eyes back in ecstasy when they eat my steaks"...with some help from this seasoning (as well as some other ingredients).
I've used this on burgers, and even in my spaghetti sometimes. All in all, it's just a great blend of spices to quickly throw in some marinade or just throw on the meat while it's being cooked.
I never thought I would actually review this, but right now I'm in Iraq, and we grill up some steaks once a week. The BX/PX sells frozen steaks and charcoal and we found an old barrel grill out back our work compound. We use sauces from the chow hall for seasoning. But I was fiending for more of a little kick, so I thought..hmmm..maybe Amazon has some McCormicks. Well what do you know...they do. You gotta love Amazon sometimes..lol. So I ordered it and it got here to Iraq in a week. Used it once already (as well as about 6 other people) for steaks AND burgers.
If you haven't had McCormick's Montreal Steak, definitely give it a try. In my opinion the best seasoning for steak and burgers.
Try a little olive oil, garlic powder, worcestershire and this.
Most Recent Customer Reviews
Adds flavor to many things. I tired or buying small bottles of this stuff in the grocery store and ordered this in a larger quantitly.Published on May 18, 2013 by Rollin
Primarily, I use this seasoning for steak, but it's also good for other meats like chicken and pork. Read morePublished on April 23, 2012 by Danny Yu
McCormick's Montreal Steak seasoning is a nice resource when cooking. You can use it as a rub, use it in a marinade, shake it onto meat that is grilling. . . . Read morePublished on May 18, 2008 by Steven Peterson