McCormick Montreal Steak vs Weber Chicago Steak | What Seasoning Makes a Better Steak?

[@armedinbama]

In my experience, the Weber Chicago style seemed to have more sweet bits in the mix, perhaps dried bell peppers. The McCormick Montreal style was more savory with better overall flavors. Both are excellent grilling rubs which will kick your steak up a few notches and surely impress a guest.

[@GallaghersGrub]

Agree 100%. Both are excellent. But I prefer the Montreal by a little bit.

[@mparchive8808]

I would imagine Weber just puts their name on a private label seasoning to their specs. It’s possible McCormick makes both of these.

[@GallaghersGrub]

That is a very good possibility. Cheers Mark!

[@jamesmelcher9355]

Could be- but I found out that the same company that’s behind Weber’s sauces and spice mixes is B&G-and they’re the people who sell Tone’s and Spice Island spices, so I bet they use those. I’m sure you’re right that the spice seller must pay Weber some sort of royalty to use their name. Kingsford has a line of spice mixes that are made by the big spice company Badia.

[@robsellshomes247]

I just seen my steak seasoning says Best Buy 1/23. Can I still use that seasoning?

[@austinmiller1427]

​@@jamesmelcher9355you are very knowledgeable about seasoning companies

[@amkarei]

@@robsellshomes247 Doesn't look like anyone has answered you so I'll weigh in with my 2 cents ... As all the ingredients were dried before being blended, AND they've added Kosher salt to boot, I, personally, would have no hesitation in using the product. That said, do understand that M O S T "Use By" dates ON SPICES is a recommended date based on the expected efficacy of the ingredients, so you M A Y have to use more of the seasoning than you would have had to when the product was new. Good luck & be well ...

[@soesterbergblue]

I've tried them both and I prefer the Montreal Steak seasoning. Good job in those weather conditions.

[@GallaghersGrub]

Thanks. This was a tough cook, especially for making a video. Appreciate you watching.

[@danedi2951]

Montreal is the GOAT. I almost exclusively use it these days with maybe a few herbs and extra garlic, phenomenal for this Christmas's rib roast. Mouth is salivating thinking about it.

[@alanderson9711]

Thousands of steaks have been sacrificed to the grill gods over the decades and after trying everyone’s favorite it’s always back to the basics. Can never go wrong with ground salt and Montreal. Thanks for your tests, Ex Northsider.

[@GallaghersGrub]

Thanks Al. Appreciate you watching man.

[@larrybethune3909]

Olive oil, salt and pepper are go to favourites but Montreal is really a no brainer for a great tasting steak.

[@tobycarlson1640]

I like McCormick's but it can be a little salty. I really like McCormick's Hamburger Seasoning even better, less salt and more garlic and onion flavor

[@GallaghersGrub]

I'll keep an eye out for their Hamburger Seasoning. Thanks for the tip!

[@LumberjackPa]

Any day around a fire, cooking food and away from work is a good day no matter the weather. I like the Montreal Steak seasoning. I must be living under a rock because, I did not know of the Chicago Steak seasoning. Thanks for sharing and I will be on the lookout for the CSS.

[@GallaghersGrub]

Right on. Today I'm actually about to fire up the charcoal grill and make some chicken. Tough to beat. Cheers!

[@nujxad]

I use that Montreal on my grilled chicken breast too. Comes out pretty good!

[@GallaghersGrub]

Yes, it's definitely good on more than just steaks.

[@maverickciao]

For steaks, I find the Weber Chicago Steak taste a bit more savoury than Montreal Steak spice. I also use the Chicago steak spice on plain fries and gives the fries the seasoning it needs.

[@GallaghersGrub]

Oh yes! Chicago Steak seasoning on fries sounds perfect!

[@justinholman1096]

Always preferred McCormick’s Kansas City over the Montreal. Wished they hadn’t discontinued it.

[@realsevencarter]

used Montreal on a ribeye for a 24hr “dry brine” along with ancho chile powder etc. . cast iron skillet sear & garlic mashed 🥔! can’t go wrong 🔥

[@albert333pool]

I use McCormick and love it

[@GallaghersGrub]

Yes, it's great. Thanks for watching. Cheers!

[@nevadaboy9769]

you acted suprised when your pup came in for some steak, he or she should have been part of the taste test on camera lol

[@GallaghersGrub]

Daisy loves steak. Might be her favorite food, besides dehydrated lamb lung. Lol!

[@bodythetan]

Been using that Montreal for years. Large doses available at Costco 👍

[@GallaghersGrub]

Good to know! It's good stuff. Cheers man!

[@johndicarlo1945]

Thanks for answering my "google" question about which is the better of these two steak seasonings, as I wanted to make that choice tonight. (I bought both.) Normally I just season the steak, both sides, and toss it on the grill, straight out of the fridge. This time, per your instructions, I wrapped it in plastic wrap and left it out at room temp for an hour, and it definitely made a difference. I agree with your taste assessment of both products. My choice right now is the Chicago, but both are good. Just to toss in another grilling option, a personal favorite of mine is grilled "teriyaki" steak. Since I'm almost always in a rush, I found a teriyaki glaze that can be applied just before grilling and doesn't require marinating in advance. I brush on "Kikkoman's Teriyaki Baste & Glaze" just before grilling. Just make sure you have the "Baste and Glaze" version and not their marinade version. (Note: their baste & glaze version is a very thick marinade that you can use a brush to apply just before or while you are grilling, while their other marinade version is one that you would want to marinate your steak in for 30 minutes or even overnight.) Another tip, I also have a Weber Q grill, so, if you use this Kikkoman baste, on a Weber Q grill, I recommend that you grill your steak in the center of the grill. This way, the as the marinade drips off the steak while cooking, by cooking in the center, you will help you to avoid any excess marinade from dripping onto the grilling tube and blocking the holes that the gas comes out of. BTW, works great on chicken as well! Disclaimer: I am not a paid endorser for this product. I just enjoy trying different seasonings and marinades, and this one is one of my favorites.

[@GallaghersGrub]

Sorry I missed this comment. I took some time off, but I'm back now. Thanks for the tip about the Kikkoman. I love teryaki as well and use Kikkoman on the regular. .

[@fpineda101]

I've tried both before as well. Montreal all the way

[@GallaghersGrub]

Right on. Cheers Fernando!

[@apexpredator40]

I hope you didn’t pay porterhouse prices for those t-bones. Difference is you get the full filet on t-bones so you may have gotten gypped

[@GallaghersGrub]

These were on sale. And yes, the smaller one had very little tenderloin.

[@MrMnmn911]

Yes. There are specific measurements, that must be met, on the filet side, that the beef industry states as what qualifies a steak to be sold as a "Porterhouse". You can Google it, even do a KZbin search on it. That's what I did when I began my steak grilling journey.

[@GadjetGriller]

Good video as usual, Love the new intro!! Those steaks were cooked perfect in my opinion. 130 then take them off and let the carry over raise the temp to 135ish looked wonderful! (Here in Texas we would call those steaks T bones due to the small tenderloin side. Porter House usually have a much larger tenderloin steak side, which is why it costs so much.)

[@GallaghersGrub]

Right on. The market here calls them porterhouses, but they're really more t-bones. Still delicious, but man my favorite part is that tenderloin. Cheers man!

[@GadjetGriller]

@@GallaghersGrub Me too. Funny though when I bought a whole Tenderloin I thought it was pretty blah??

[@misanthr0pic]

and a tomahawk steak is a tbone but with the whole bone.

[@KevinSmith-qz4jv]

Montreal steak spice is the base for Montreal smoked mest!

[@GrantRollerson]

Insightful. Need to add in the beer matching ...

[@GallaghersGrub]

Lol! I usually use a beer as my timer for steaks. When it's have gone, time to flip. When the beer is gone, steak is done. Works every time. Cheers!

[@DemetriBosco]

Both have excellent flavor profiles although I only use Chicago seasoning as it doesn’t contain the seed oils that Montreal seasoning does.

[@GallaghersGrub]

Interesting. Thanks for the tip.

[@SteveL86]

Glad to see you grilling again. I love the Montreal steak spice. I sometime marinade a steak with that spice with red wine vinegar olive oil and fresh minced garlic. Not to long for like 15 minutes before grilling. Do you still have your green Weber Q. I know you painted it. And for the wind if your able to blocks the sides from wind keeps from blowing out the fire. I wonder how a steak would taste with both seasons on it.

[@GallaghersGrub]

Yes, still have the Q1200. I may get rid of one of my Weber Qs this summer and pick up something different. Sounds like a good marinade. Cheers Steve!

[@SteveL86]

@@GallaghersGrub I was looking at the Weber Genesis 2 it has a searing option for steaks. Little pricey tho. Nice to hear from you and always keep on Grilling.

[@GallaghersGrub]

I'm considering a Genesis II as well. I've used the three burner red one with the sear station and side burner multiple times. It's a great grill. If it were me I'd probably go with the stainless steel Genesis II S-310 for $899. The sear station and side burner on stainless puts the price up over $1k... ouch!

[@michaelwoods4495]

I can't help being curious--you didn't say where you are or give the name of your lake. It looks like northern Wisconsin or Minnesota and the weather is consistent with that conclusion.

[@GallaghersGrub]

Our cottage is on a small lake in Connecticut about half way between NYC and Boston. It's definitely in the woods. Cheers!

[@TheOGMattBurns]

I would imagine the crust advantage on the Montreal seasoned steak would have to do with it being on the grill longer.

[@sunnyj209]

I’ve cooked in the rain and wind. It’s definitely not ideal, but it works. I love these little grills. My favorite seasoning is the Spicey Montreal steak seasoning. Also try Parmesan encrusting your streaks.

[@GallaghersGrub]

I will give Parmesan encrusted seasoning a try. Thanks for the tip sunnyj.

[@izik6894]

hi, do you need to add additional salt or montreal steak rub is enough? thx!

[@GallaghersGrub]

No, it's perfect as is.

[@stephenm8725]

Shouldn't need anymore, as there's salt in it

[@qwertyuiopa673]

cool video man thank you. if you can find it, try a cowboy coffee rub.

[@GallaghersGrub]

You know, I've never tried a coffee rub. I will check one out. Thanks for the tip!

[@crusader-j4126]

Both good. I use both spices

[@GallaghersGrub]

Me too. Cheers!

[@tomjohnson8479]

Nailed it! Always a kick watching

[@GallaghersGrub]

Thanks Tom. Appreciate you watching, sir!

[@jernigan007]

I prefer the McCormick's, based on more pepper, cost, and availability. I've mixed leftover shakers of each into 1 jar, it all tastes the same. Try Weber's STEAK N CHOP. It's a thinner grind/seasoning. Pretty good too

[@GallaghersGrub]

Sounds great! I'll keep an eye out for it.

[@KevinSmith-qz4jv]

Moved to Chicago in 95 never left my love for Montreal steak spice behind. Tried the Weber a couple of times but no!

[@leebrowwski]

Tabarnac! Un bon sandwich chez Schwartz vous attend! (avec une grosse poutine)

[@GallaghersGrub]

True, the Montreal is really good. Cheers man!

[@foresthalisey7478]

Anyone committed enough to grill in that weather deserves to eat two steaks. Love the Montreal seasoning on the steaks, chicken, pork and don't forget burgers. Nice balance of salt, pepper, garlic and onion. Large containers from the box stores will get you through the season.

[@GallaghersGrub]

You got that right! Cheers Forest.

[@chrisk3488]

Been using Montreal for a couple of years now, just ordered some Chicago.. it's good to experiment..

[@GallaghersGrub]

The Chicago is good. I use it all the time too. Weber's Roasted Garlic and Herb is good as well.

[@Tony-pq3xv]

I actually enjoy both seasonings but prefer the Chicago. But honestly you can't go wrong with either.

[@GallaghersGrub]

Right on. Cheers Tony!

[@Mike-hs8fq]

Hello my friend, I bet it's a nice feeling being back to the lake. I personally like the Montreal seasoning better. Thanks for posting.

[@GallaghersGrub]

Thanks for watching. Yes, it's nice having this escape from the city for sure. Cheers Mike!

[@scottwalker7566]

I think the Chicago has a more rounded flavor. And you can always add extra pepper. I also think the McCormick is too salty. It would be better on larger cuts but for a filet, I would use the Weber.

[@luvyesmusici4886]

A bad day at the lake beats most good days at home, or at work, for sure..

[@GallaghersGrub]

It sure does. Cheers!

[@erinbroome8372]

I like the Montreal seasoning, but use it sparingly. In my opinion, it can be overwhelming. I am going to have to get some of the Weber, since I have never tried it.

[@GallaghersGrub]

You'll like the Weber. It's good. Cheers Erin!

[@executivelifehacks6747]

Here we haveMcCormack American BBQ Chipotle and Roasted Garlic, and Frank's RedHot Original. I prefer the former somewhat but it is a little hot for younger kids. I also use black pepper and garlic salt as well. Delicious.

[@GallaghersGrub]

Are you in Australia? I love chipotle flavor for sure.

[@executivelifehacks6747]

@@GallaghersGrub yes, I'm in AU. There are limited rubs available locally near me, those are it unless you want to go online or roll your own I guess. Easy to get all sorts of wood chips for smoke though. 6 months into owning a Weber Family Q, I can't recommend it enough. Glad I didn't go for the Summit. I've got the steak technique dialed, I cut the tenderloins exactly 1" thick using a mark on the knife, 2min 10s on each side for medium starting at 550, and appropriate technique for all the vegetables I cook before. Delicious! Cobram Estate Olive oil on everything. Only thing I wonder about is whether a sauce or gravy would add something. Hmmm. If you've got the opportunity to install integrated into a NG line, don't think twice about it just do it. I've learned a lot from the you, your channel is great! Those cajun shrimp (prawns) were great btw. I've even come up with some of my own ideas on things.

[@Justintoxed]

That is one hell of a steak knife

[@GallaghersGrub]

It's actually nothing special. I think we bought it at Homegoods.

[@AlliWiltshire]

Steak looks delicious but the weather looks brutal! 🥶🥶

[@GallaghersGrub]

It was! Of course it was the day I had set aside for shooting. Cheers Alli!

[@vanpricer9795]

I tried the Montreal steak seasoning with a pickle. Yummy

[@GallaghersGrub]

Hmm. That sounds pretty good. I'll give it a try. Cheers!

[@garygarrett1867]

It just simply comes down to personal preference.

[@GallaghersGrub]

It does. And my personal preference is McCormick. The Weber one is very good though.

[@leebrowwski]

The Montreal seasoning mixture is what makes Montreal's iconic smoked meat an internationally known delicacy. The paprika and crushed peppercorns are the secret to a more complex flavor. Mais oui, Les Canadiens take the cup in this playoff.

[@toddjohnson9546]

No one goes to Montreal for steak ha.

[@GallaghersGrub]

Canadians like steak and hockey too?? Who knew. Cheers duckie!

[@KNESBEY]

I choose grill mates cowboy steak rub... oh was that not one of the ones you tested? 😆 Well it shoulda been because it's Hands down the best steak seasoning out there. Awesome video. Keep it up

[@GallaghersGrub]

I haven't tried that one, but I'll keep an eye out for it. Thanks for the tip!

[@MrBPDude]

Hmmm, I'm more of the opinion that when you have a quality product (like a good piece of meat) you should be careful with these kinds of seasonings. Keep it simple. Good salt and good pepper. And some coarse salt after cutting to finish off the red meat.

[@GallaghersGrub]

Salt and pepper usually just work for me, but I do like that crust you can get, especially with the Montreal.

[@WeberEnthusiast]

First up i have to say like wow those steaks were huge compared to Aussie steak. They looked awesome Going to give both these a try, love my garlic but i sway towards the more pepper steak. will be ordering both these from amazon to try out. Thanks again for a great comparison video.

[@GallaghersGrub]

Seriously? These were small. I just cooked up a huge ribeye last night that put these to shame. Both seasonings are very good. Enjoy!

[@aquabomber]

the Tenderloin must measure at least 1.25” at its thickest part, that’s width, not depth.

[@toddjohnson9546]

I lived in nyc for a couple of years. I never brought my Weber baby there hearing propane was outlawed. I ended up grilling on a Weber kettle. That being said, you are rare breed. I love your videos. If you ever come to Chicago, you and your family have a place to stay in Lincoln park. You have a great attitude.

[@GallaghersGrub]

Hey thanks Todd! Very nice comment. Really appreciate you watching. Yes, it's funny. You can grill in NY parks, but it has to be charcoal. Seems odd to me since charcoal seems more dangerous. Who knows who makes these rules.

[@WeberEnthusiast]

Wow how come they outlawed propane ??

[@zyenpoald21]

Nice vid, I am not a fan of the Montreal, due to the fennel 😖, haven't tried the Chicago yet

[@GallaghersGrub]

I just looked on the label and fennel is not listed. Maybe you just got a bad bottle of the stuff. Not sure.

[@offroad5798]

Montreal Steak > Weber Kinders: The Blend > Everything

[@GallaghersGrub]

I haven't tried Kinders. I'll keep an eye out for it, but don't believe I've seen it where we live.

[@offroad5798]

@@GallaghersGrub if you see it, snag it and season heavily

[@codychavarria6088]

Just mix them might get best of both worlds👍

[@GallaghersGrub]

Great idea! I actually did not think of that. Lol!

[@jamesmelcher9355]

We have both in the house, and my wife and I both like the Weber Chicago better than the McCormick Montreal. I find the black pepper in the Montreal overwhelming; it didn’t taste like much else. The Chicago had more of a mix of flavors-like the garlic, as you note-and has a tiny bit of sweetness I like (it has no sugar, so it must be from the bell peppers). But I completely get why some would like either over the other one. And the Chicago is good on cooked veggies, too!

[@GallaghersGrub]

Right on James. Cheers and thanks for the great comment.

[@stuartvarvel27]

Wow mate they both look god to me 🇬🇧

[@GallaghersGrub]

Thanks Stuart, both are very good. McCormick in my opinion, is a little tastier.

[@stuartvarvel27]

@@GallaghersGrub have to see if get in U.K.

[@unovisionxd9193]

For me the Chicago seasoning is clear

[@aquabomber]

those look more like Tbones. The filet are too narrow tobe called porter house steaks.

[@GallaghersGrub]

Agree. Our local grocery store seems to be very loose with what they label as porterhouse steaks.

[@dancollins2546]

Lemme have a bite o that to break the tie!

[@Papag53]

Montreal 🏆

[@tastegw]

im no expert, you dry the steaks out with the seasoning on for an hour before cooking...

[@GallaghersGrub]

The steaks don't dry out. But you should pat them dry before adding to the grill to help with forming a crust as they sear. Cheers!

[@portercbl]

McCormick does not make Weber Chicago Steak Seasoning. McCormick may supply Weber with the individual dry seasonings for someone to blend their complete seasoning. Not sure of that. But McCormick Montreal Steak Seasoning RULES steak!!! I would not use anything else!!!

[@GallaghersGrub]

McCormick Montreal Steak Seasoning is definitely really good. Cheers!

[@BBQRando]

#BBQRando ♥️♥️♥️ Montreal Steak seasoning

[@GallaghersGrub]

Rrrrraaannanndo! Montreal for the win!

[@BBQRando]

@@GallaghersGrub #BBQqqqqqqqq

[@raymondschneider5217]

You have to consider the ingredient list of each bottle, IMO; i.e., the Montreal "probably" has more pepper(s) (maybe, variety of) in the overall combination than the Weber seasoning. You aren't really "tasting" the steak, but, the seasoning applied; even if it were only S&P, THAT is what you'd be tasting. Which type/variety/amount of pepper did you apply. Well, that's MY take on it. Y'all Be Safe!

[@GallaghersGrub]

Right on Raymond. I do like the crust these seasonings give. Thanks for watching.

[@toddobs]

Takes you that damn long to decide they both good

[@GallaghersGrub]

McCormick was better.

[@toddobs]

@@GallaghersGrub it’s been out over a decade. I got weber savory steakhouse today cuz sams club don’t have the big Montreal steak. Test that one. It tastes awesome when put it on tongue

[@GallaghersGrub]

@@toddobs I haven't seen that one, but I will keep an eye out for it. Thanks for the tip. Cheers!

[@toddobs]

@@GallaghersGrub yup. I got last one on shelf lol

[@bullmoose6739]

Montreal is too salty. I’ve ruined a lot of steaks by putting too much on. I like seasoning my steaks after cooking them. You don’t need the salt for a tbone or a Delmonico. You need it more for a London Broil. I use garlic powder, onion powder, black pepper.

[@GallaghersGrub]

Really? I love the Montreal. For London Broil I usually use a marinade like Worcestershire or Teriyaki. To each their own. Cheers!

[@shawn7913]

Lol, I just sat here and watched him eat two steaks. Who's the loser here.......... Me

[@GallaghersGrub]

Lol! Thanks for watching Shawn.

[@vincent5505]

I didn't hear anything..

[@chasedeal5631]

...you guys just get a fur-baby?!

[@GallaghersGrub]

Got a little dog back in July last year. She's the best! And she loves steak!!!

[@ac1dburn698]

Sigh was looking good until the gas grill

[@GallaghersGrub]

Then watch my charcoal vids.

[@dflenn9423]

You need a real steak knife dude!

[@peebegoodwin8795]

I tried both but I love Weber more