... fierce food at home

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THE classic steak seasoning, often called Montreal, Canadian, or Quebec seasoning, it originated in a little deli in Montreal as a curing salt and quickly became a regional favorite. Now you can enjoy this tasty blend of garlic, sea salt, onion, cracked black peppercorn, maple sugar, coriander, dill, thyme, and a pinch of cayenne.

Rub dry on steaks, chops, roasts, even roast chicken. Grill or roast to perfection.

Stir into oil and worcestershire or soy for a satisfying marinade on all your favorite meats.

Mix into meatballs, meatloaf, or especially burgers on the grill for a special treat.

Season steak before stir frying with your favorite veggies. A delicious way to make pepper steak at home and skip the takeout.

Make a paste with butter or olive oil and drizzle on corn before roasting or grilling. Also a tasty topper for potatoes, green beans, brussels sprouts, or your favorite hearty veggies.


Cast Iron Steak
~Serves 2~

2 steaks, your favorite cut, at room temperature
1 Tbsp STEAK®
1 drizzle of your favorite oil
1 Tbsp butter ( or more, to your liking)

Sprinkle STEAK® evenly over your steaks, flip, and season the back side.
Heat your cast iron over high heat. Drizzle in the oil and swirl to coat the pan.
Lay in the steaks and cook, without moving, 3-4 minutes for medium rare on a 1" thick steak. Flip and cook another 3 minutes.
Add butter to pan, swirl a bit to spread around, then tip the pan to gather butter to one spot, spoon it up and pour over the steaks, basting evenly.
Remove from pan and pour any remaining butter over steaks. Let sit a few minutes before serving.

Note: you can use any grill pan you have but cast iron really gives a great sear when it's too cold to grill outdoors.