Entree: Canada – Central Culinary Region – Montreal-Style Steak (Grilled or pan-seared steak seasoned with classic Montreal steak spice for a bold, peppery crust)

Serving Size: 2

Approximate Time

Prep 25 min

Cook 15 min

Additional 7 min

Total 45 min

Ingredients

- 2 ribeye steaks, approx. 10 oz (280 g) each, about 1 inch thick
- 2 tbsp (30 ml) vegetable oil or canola oil
- 2 tbsp (18 g) Montreal steak seasoning
- 2 cloves garlic, smashed
- 2 tbsp (30 g) unsalted butter
- 1 small shallot, thinly sliced (about 1 oz / 30 g)
- 1 sprig fresh thyme or 1/2 tsp (1 g) dried thyme
- Salt to taste (optional, since seasoning blend contains salt)
- Lemon wedge for serving (optional)

Instructions

1. Pat steaks dry and rub both sides evenly with the Montreal steak seasoning; let rest at room temperature for 20–30 minutes while heating a cast-iron skillet or grill to high. Brush steaks lightly with vegetable oil.
2. When the pan or grill is very hot, place steaks down and sear without moving for 3–4 minutes to develop a crust. Flip and sear the other side for 3–4 minutes for medium-rare (adjust time for desired doneness).
3. Reduce heat to medium, add butter, smashed garlic and thyme to the pan. Tilt the pan and spoon the melted butter and aromatics over the steaks for 30–60 seconds to finish and baste.
4. Transfer steaks to a cutting board and let rest 5–7 minutes. While resting, sauté the sliced shallot briefly in the pan juices until softened.
5. Slice steaks against the grain, top with the pan shallots and a drizzle of the butter-juice. Serve immediately with a lemon wedge if desired.