For a long while I didn’t like Montreal seasoning as I would get a large chunk of pepper or anise and it would absolutely ruin the rest of the meal. However- I’ve since been using a coffee grinder to break down the seasoning a little more fine and it’s made a big difference.
So I season one side with the ground Montreal seasoning, the other with Lawrys garlic salt, and pepper.
But seriously folks, all steak gets slathered in A1, so what’s the seasoning matter?
