How much Montreal Steak Seasoning, should I put on this badboy?
>>22160032zero.use brazilian instead.
>>22160032As much as you can. Add a bag of curry and as many Provençal herbs as you can find in the area. Avoid having people over. Pic related. It's actual Angus.
>>22160056>Add a bag of curryI don't want it to taste like shit
>>22160032Maybe it's because I am from Québec, but I don't really get why people like Montreal steak spices. They're ok, but I can think of dozens of spices I'd rather use. I've been using Meat Church's Blanco often lately. I need to try the Voodoo cajun spice.
>>22160032>How much Montreal Steak Seasoning, should I put on this badboy?is there something wrong with it?
>>22160061Saar, je me souviens.
>>22160032most brands of MSS are mostly salt so use it the same way you would use salt for a steak.also people put it before grilling which is a bit dumb since mustard, fennel and other spices will burn.
>introduced to Montreal by Romanian Jewish immigrants.
>>22160056Some stock photo? You don't know what it "actually" is. Faggot.
>>22160213>Contains garlic, known to drive away vampires (aka jews)I don't believe the story for a second, it was probably retconned inafter a jew bought the original recipe/company, if I had to take a guess
as a general rule you cant put too much salt or seasoning on a steak
>>22160061Just get slap yo mama or Tony chacheres. Cheaper and better. Zatterains too is good.
>>22160032Trust Your judgement King
>>22160032>>22160054All you really need is salt and pepper. But a lot of pepper. Coarsely ground. Makes the crust way better.
>>22160032Yet another retard who buys nearly expired quick sale meat. No amount of seasoning will fix this. Stop being poor and buy fresh meat. It's worth it.
>>22160056Spotted the jeet
>>22160032That meat looks very unhealthy. I would trash it. This is why people get sick from eating very old meat.
>>22160490How about letting it soak in this?
>>22160490Actually, the correct methods can fix even the cheapest beef. Salt and leave out on the counter 40 minutes in advance, baste in butter while cooking, let it rest for 5-10 minutes, cut against the grain. It will be good.
>>22160490for the last time there's no such thing as "fresh meat" at the grocery store. it's been transported and stored for days no matter what.
