The Unbeatable Grilled Steak: A Secret from the Coast

There’s a certain primal satisfaction in a perfectly grilled steak. I remember, years ago, a chef at a bustling seafood joint down by the coast, a place known more for its briny treasures than its beef, let slip his secret for an unbelievably delicious grilled steak. Skeptical, but always eager to learn, I took notes. Since then, this simple preparation has become my go-to, eclipsing even some of the fancier cuts I’ve enjoyed at renowned steakhouses. It’s a testament to how a few quality ingredients and a touch of technique can elevate the ordinary to the extraordinary. This isn’t about fancy marinades or complex rubs; it’s about letting the inherent quality of the beef shine through, enhanced by a whisper of savory depth.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: Varies (depending on desired doneness)
• Total Time: 30 minutes + marinating time
• Servings: 2-4
• Yield: 2 large steaks
• Dietary Type: Gluten-Free (ensure soy sauce is gluten-free if needed)

Ingredients

• 2 (1 lb) raw beef T-bone steaks or porterhouse steaks
• 4 tablespoons soy sauce, divided
• 1 tablespoon minced garlic, divided (the kind from the jar is perfectly fine!)
• 1 tablespoon McCormick’s Montreal Brand steak seasoning, divided

Equipment Needed

• A shallow dish or resealable plastic bag large enough to hold the steaks
• Grill

Instructions

1. Begin by placing your T-bone or porterhouse steaks in a shallow dish, ensuring they can lay side-by-side without overlapping too much. If you don’t have a dish large enough, a good quality resealable plastic bag will work just as well. This allows for even coating of the marinade.

2. Pour 1 tablespoon of soy sauce over one of the steaks. Gently rub the sauce into the surface of the steak for several seconds, ensuring it’s evenly distributed. Repeat this process for the second steak.

3. Next, add 1/2 tablespoon of minced garlic onto the same side of each steak where you just applied the soy sauce. Again, gently rub the garlic into the steak for a few seconds.

4. Carefully turn the steaks over to the other side.

5. Repeat step 2 with the remaining 2 tablespoons of soy sauce, pouring it over the second side of the steaks and rubbing it in gently.

6. Now, sprinkle 1/2 tablespoon of McCormick’s Montreal Brand steak seasoning over each steak, covering both sides. Gently rub the seasoning into the steaks to help it adhere.

7. Cover the dish (or seal the bag) and refrigerate the steaks while they marinate. Aim for about 30 minutes. This time allows the subtle flavors to meld into the beef.

8. Grill the steaks to your desired level of doneness. This is where personal preference reigns supreme! For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C). For medium, target 135-140°F (57-60°C). Use a meat thermometer for accuracy.

9. Feel free to use more or less of the garlic, depending on your taste. This is a key point of personalization in this recipe; if you’re a garlic lover, don’t be shy!

Expert Tips & Tricks

The beauty of this recipe lies in its simplicity, but a few pro insights can elevate it further. When selecting your steaks, look for good marbling – those thin streaks of fat within the muscle are what render down during cooking to provide incredible flavor and tenderness. Allow your steaks to come to room temperature for about 20-30 minutes before grilling. This helps them cook more evenly. For an even richer flavor profile, consider adding a tiny pinch of freshly cracked black pepper to the steak seasoning step, even though it’s already included in the Montreal blend. Resting the steak after grilling is crucial. Tent it loosely with foil for at least 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more succulent bite.

Serving & Storage Suggestions

Serve these magnificent steaks hot off the grill. They are fantastic on their own, allowing the pure flavor of the beef and the subtle marinade to take center stage. For a classic pairing, consider serving with a crisp green salad, some roasted potatoes, or grilled asparagus. A dollop of compound butter, perhaps infused with herbs like rosemary or thyme, can add another layer of luxury.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating, gently warm them in a skillet over low heat or in the oven at a low temperature (around 250°F or 120°C) to avoid overcooking. Sliced steak leftovers are also excellent chopped and added to salads or sandwiches the next day.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1025.7 kcal
Calories from Fat	625 kcal
Total Fat	69.5 g	107%
Saturated Fat	27.9 g	139%
Cholesterol	258.6 mg	86%
Sodium	2256.6 mg	94%
Total Carbohydrate	3.4 g	1%
Dietary Fiber	0.4 g	1%
Sugars	0.7 g	2%
Protein	91.1 g	182%

Note: Nutritional information is an estimate and can vary based on the specific cut and size of the steak used.

Variations & Substitutions

While this recipe is perfection in its simplicity, feel free to experiment! If you prefer not to use soy sauce, tamari makes an excellent gluten-free substitute, and coconut aminos offer a slightly sweeter, soy-free alternative. For a more pronounced garlicky kick, consider mincing your own fresh garlic cloves rather than using pre-minced. If you can’t find McCormick’s Montreal steak seasoning, a good quality blend of coarse salt, black pepper, garlic powder, and onion powder can be used as a base, though the original blend has a unique profile that’s hard to replicate exactly.

FAQs

Q: Can I marinate the steaks for longer than 30 minutes?
A: While 30 minutes is ideal for this recipe’s flavor profile, you can marinate for up to 2 hours. Beyond that, the soy sauce can begin to break down the texture of the meat too much.

Q: What kind of grill is best for cooking steak?
A: Both gas and charcoal grills work wonderfully. Charcoal grills often impart a smokier flavor, while gas grills offer more precise temperature control.

Q: How do I know when my steak is done?
A: The most accurate way is to use an instant-read meat thermometer. Insert it into the thickest part of the steak, avoiding bone. Refer to internal temperatures for desired doneness (rare, medium-rare, etc.).

Q: Can I use other cuts of steak with this recipe?
A: Absolutely! This method works well with other thick-cut steaks like ribeye, New York strip, or even flank steak (though flank steak benefits from slicing against the grain).

Q: Is the Montreal steak seasoning spicy?
A: The Montreal steak seasoning has a robust, savory flavor with a hint of heat from the black pepper, but it’s generally not considered overly spicy.

Final Thoughts

This grilled steak recipe is a treasure, a reminder that sometimes the most profound flavors come from the simplest preparations. It’s about honoring good ingredients and trusting the process. Whether you’re grilling for a casual weeknight dinner or a special occasion, this method delivers consistently delicious results that will have everyone asking for your secret. So fire up the grill, embrace the sizzle, and savor every perfectly seasoned, tender bite. I’d love to hear how you enjoyed it!