Quick answer
Layer steak seasoning as a base rub, then finish with barbecue rub before grilling to build complex flavor without over-salting.
Why layer two rubs instead of one
Steak seasoning typically relies on coarse salt and bold spices like garlic and black pepper to penetrate the meat. Barbecue rub adds sweetness from brown sugar and smoky depth from paprika and chili powder. Using both creates a crust that is savory, sweet, and smoky — something a single rub cannot achieve.
Watch the salt
Montreal-style steak seasoning is salt-forward. Barbecue rub also contains salt. If you apply both at full strength, the meat can become overly salty. The trick is to use steak seasoning sparingly as the first layer and barbecue rub as the second, lighter layer.
How to layer steak seasoning and barbecue rub
- 1. Pat the meat dry: Use paper towels to remove surface moisture from the steak or meat. Dry meat helps the rub stick and promotes a better crust. Skipping this step makes the rub slide off and creates steam instead of sear.
- 2. Apply steak seasoning as the base layer: Sprinkle a thin, even coat of Montreal Steak Seasoning on all sides. Use about half the amount you would if using it alone. Press it gently into the meat. Too much at this stage will make the final dish overly salty — less is more.
- 3. Add barbecue rub as the finish layer: Lightly dust the barbecue rub over the steak seasoning. Focus on the sides that will face the heat first. Do not rub it in; let it sit on the surface. If you press too hard, you will push the sugar into the meat and lose the caramelized crust.
- 4. Let the meat rest for 15–30 minutes: Place the seasoned meat on a rack or tray and let it sit at room temperature. This allows the salt to penetrate and the rub to adhere. Resting longer than 30 minutes can draw out too much moisture and make the meat tough.
- 5. Grill over direct high heat: Sear the meat over high heat (450–500°F) for 3–4 minutes per side. The sugar in the barbecue rub will caramelize and form a dark, flavorful crust. Keep the lid open during searing to avoid steaming the rub off the meat.
Products mentioned
-
Steak Seasoning (Montreal Steak): Coarse salt, garlic, black pepper, onion, cayenne, and dill seed. The coarse salt and bold spices make it ideal as a base layer that seasons the meat deeply before grilling.
Steak Seasoning (Montreal Steak)
-
Barbecue Rub: Paprika, chili powder, garlic powder, onion powder, cayenne pepper, black pepper, brown sugar, and salt. The brown sugar and paprika create a caramelized crust when grilled, adding sweetness and color that the steak seasoning alone does not provide.
Barbecue Rub