A deliciously seasoned steak, perfect for barbecue season
There are two types of people in the world, those who gravitate towards the ease and convenience of a gas grill, and those who believe that grilling must be done with charcoal, smoking chips, and some extra time. There are certainly advantages to both, and truth be told, we wouldn’t deny a meal cooked on either type of barbecue.
Growing up our father had a large round charcoal grill with a green lid which was kept ready and waiting in the backyard of our apartment building. This was used when he had many things to cook, either because we were having company, or because it just made sense to prepare several meals in advance given that the charcoal was already burning. Common sense at all times.
He also had a smaller tabletop hibachi grill which was kept on our back balcony. It was heavy, make of cast-iron and rectangular and had two square grills which would be removed and adjusted for height using their wooden handles. This was the grill that was used when a quick meal for the 5 of us was needed. It was also the grill that was carried up to Mont-Royal park on lazy Sundays when the entire family would find a spot under a tree and spend the day, eating, playing and not yet realizing that we would one day long for that carefree simplicity.
One of our most favourite things to eat off the grill was, and remains, steak. Every once in a while, the grocery store would have a sale on rib-eyes and our parents would stock up, ensuring that we would have a steady supply throughout the summer when the grilling was easy. They still do this; the only difference is that now it is usually the son-in-laws who man the grill and cook the steaks that our dad has prepared and seasoned.
This recipe for grilled steak could not be easier; spice it up with Montreal steak spice, dry oregano and some black pepper, let it sit for a while, and then cook pretty quickly for a medium rare temperature. We love our steak served with either roasted lemon potatoes or French fries, and a fresh salad like the traditional Greek maroulosalata or an orzo salad.
Montreal steak spice is a spice blend that is very popular across the country and can be found in most well stocked grocery stores or on-line. If you have trouble finding it, you can also consider making it yourself. We found this recipe which looks pretty good!
If you’re looking for more tips on how to season your steak, this guide from Traeger is a wonderful resource. Basic questions answered and some simple but delicious sounding seasoning mixes to help you eat well!
The cooking time we have proposed in our recipe gives a medium rare cook. Keep in mind that cooking time will be impacted by the temperature of your grill, the thickness of your meat, and how you want your steak cooked. If you don’t have a lot of experience grilling, we think that this article can be a great help (click here for article). Otherwise, keep in mind that you can always cook your steak more if it is too rare when you cut into it, but you can’t un-cook it if overdone. With practice, you’ll get to know your grill and you will become a master. We believe in you!
Looking for something else to grill, try these:
- Outdoor grill or barbecue
- 1 rib eye steak
- 1 tsp dry oregano
- 1/2 tsp Montreal steak spice
- 1/4 tsp ground black pepper
- Prepare your steak by rubbing the dry oregano, Montreal steak spice and ground black pepper on both sides. Allow your steak to rest in the refrigerator for 1 hour or longer.
- Bring your steak to room temperature while you are preparing your grill.
- Grill steak for 3 minutes per side over medium heat for a medium-rare temperature.
- Remove from the heat. Allow your steak to rest for approximately 5 minutes before serving. Enjoy!