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Montreal Steak & Chop

Montreal Steak & Chop

Montreal Steak & Chop

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Spice 101 is our series that will make you brave, then crave, a spice or blend you’ve never tried before — and offer enough tips and recipes to get it off your pantry shelf, and into your plate.

Meet Montreal Steak and Chop: a classic North American spice blend with bold flavors and a surprising origin.

Ancient History

Our story starts several centuries ago in the Ottoman Empire (yes, really). Due to a lack of refrigeration, blends of spices were used to preserve meat. A version of these blends was used to make a dish called basturma, which eventually evolved into a Romanian dish called pastramă. 

When Romanian Jews came to the New World, they brought along this recipe, which became the deli staple pastrami. Fast forward to Schwartz’s Deli in Montreal where Morris “The Shadow” Sherman decided to use this same smoked meat spice on the steak he made himself for lunch. It smelled so good it became an instant favorite and the rest, as they say, is history.

Ingredients

Our Montreal Steak and Chop blends Garlic, Onion, Black Pepper, Lemon Peel, Bell Pepper, Kosher Salt, Thyme, Caraway, European Coriander, Dill Seed, and Citric Acid for a mouthful of flavor that’s both balanced and bold. 

Summary 

With notes of Eastern European herbs and spices, Montreal Steak and Chop is both bright and earthy. Most often used for steaks, pork chops, and roasts, it is also well-fitted for hearty vegetarian dishes.

Why We love It

A savory super star! While this blend loves a juicy cut of pork or beef, it is equally at home with dark leafy greens, potatoes, or even baked into the crusts of breads, buns, and bagels. 

One of our chunkier blends, Montreal Steak and Chop adds not only bold flavor but also a pleasingly toothsome texture to any dish.

The More You Know

To avoid an acrid and unpleasant dining experience, if using this blend on large cuts of meat, avoid searing over very high heat or add your spice after initial searing. The chunky style of this particular spice can make it easier to burn, and burnt spices are not delicious. 

 

Montreal Steak & Chop