How to Season Steaks and Chops With Montreal and Prime Rib Rubs
By Red Stick Spice Company | Published: 2026-11-05
Category: Anleitungen
A step-by-step guide to seasoning steaks and chops with Montreal Steak Seasoning and Prime Rib Rub. Learn when to salt, when to rub, and how to avoid common mistakes.
Quick answer
Season steaks and chops by applying your rub 30–60 minutes before cooking, using about 1 teaspoon per 8 ounces of meat. Use Montreal Steak Seasoning for a coarser, deli-style crust on beef roasts or pork loin, and Prime Rib Rub for a classic steakhouse flavor on prime rib, steaks, or bone-in pork chops.
Why rub choice matters for steaks and chops
Montreal Steak Seasoning is coarsely ground, with visible pieces of pepper, coriander, and garlic. That texture creates a savory crust and stands up to high heat, making it a natural fit for beef roasts, pork loin, or slow-cooker pork cutlets. Prime Rib Rub, by contrast, is a finer blend of celery, onion, garlic, peppercorns, salt, sugar, and spices. Its classic, savory profile is designed to let the flavor of beef shine, so it works especially well on prime rib, steaks, and bone-in pork chops.
Neither blend is inherently spicy. If you want a spicy steak rub, you will need to add heat separately—for example, a pinch of cayenne or crushed red pepper—because the supplied ingredients do not list chile peppers. Also note that Prime Rib Rub contains salt and sugar; Montreal Steak Seasoning’s full ingredient list is not provided, so if you are managing sodium, check the label before using it as a dry brine.
When to use each rub (and when not to)
Reach for Montreal Steak Seasoning when you want a robust, peppery crust on a beef roast or pork loin, or when you plan to slow-cook pork cutlets with broth. Its coarse grind holds up in moist cooking and delivers a deli-like flavor. Choose Prime Rib Rub when you are cooking prime rib, steaks, or bone-in pork chops and want a balanced, savory note that complements rather than covers the meat. Avoid using Prime Rib Rub as a heavy dry brine on a well-salted steak, since it already contains salt and sugar; you risk over-seasoning. Likewise, do not expect Montreal Steak Seasoning to provide heat—it is not a spicy blend on its own.
Step-by-step seasoning process
- Pat the meat dry: Use paper towels to remove surface moisture from steaks or chops. A dry surface helps the rub adhere and promotes better browning. Common mistake: skipping this step leaves a wet surface that steams instead of sears.
- Choose your rub: For a coarse, peppery crust on beef roasts, pork loin, or slow-cooker cutlets, use Montreal Steak Seasoning. For a classic steakhouse flavor on prime rib, steaks, or bone-in pork chops, use Prime Rib Rub. Checkpoint: if you want spicy heat, add cayenne or crushed red pepper separately—neither blend is spicy on its own.
- Apply the rub evenly: Sprinkle about 1 teaspoon of rub per 8 ounces of meat, covering all sides. Press gently so the seasoning sticks. For Montreal Steak Seasoning, expect a coarser texture; for Prime Rib Rub, a finer coating. Common mistake: over-applying. Start light—you can always add more after cooking.
- Rest before cooking: Let the seasoned meat sit at room temperature for 30–60 minutes. This allows the rub to penetrate slightly and the surface to dry. If using Prime Rib Rub, remember it contains salt, so do not add extra salt during this rest. Checkpoint: for food safety, do not leave meat out longer than 1 hour.
- Cook according to your method: For steaks and chops, grill or pan-sear over high heat. For pork cutlets with Montreal Steak Seasoning, coat with the blend and place in a slow cooker with broth for about 6 hours. For prime rib, roast at your preferred temperature. Common mistake: crowding the pan or grill—cook in batches to maintain high heat.
- Rest and serve: Let cooked steaks and chops rest for 5–10 minutes before slicing. This allows juices to redistribute. Taste before adding salt, especially if you used Prime Rib Rub. Checkpoint: the rub’s flavor intensifies after resting, so adjust seasoning at the table if needed.
Product facts
- Prime Rib Rub: Prime Rib Rub contains celery, onion, garlic, peppercorns, salt, sugar, and spices, with a classic savory flavor designed to let beef shine. Its balanced profile is ideal for prime rib and steaks, but the built-in salt and sugar mean you should taste before adding extra salt.
Prime Rib Rub - Montreal Steak Seasoning: Montreal Steak Seasoning is a coarsely ground blend of pepper, coriander, and garlic inspired by Montreal’s smoked meat houses. The coarse texture creates a savory crust on beef roasts and pork loin, and it also works well as a dry rub for slow-cooker pork cutlets.
Montreal Steak Seasoning
