| Level: | Easy |
| Total: | 26 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 16 min |
| Yield: | 6 servings |
Ingredients
- 3/4 cup dark brown sugar
- 5 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
- 6 (1 1/4 to 1 1/2-inch thick) sirloin steaks, 10 to 12 ounces
- Cooking spray
Instructions
- Heat grill or grill pan to high.
- Mix sugar and steak seasoning. Pat steaks dry. Coat completely on both sides with sugar and spice blend. Wash up. Spray grill or grill pan and cook steaks 10 to 16 minutes, medium rare to medium well doneness. Let stand 5 minutes for juices to redistribute and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 847 |
| Total Fat | 53 g |
| Saturated Fat | 20 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 0 g |
| Sugar | 18 g |
| Protein | 68 g |
| Cholesterol | 265 mg |
| Sodium | 182 mg |
Reviews
The reviews ceack me up, if you change it or read it wrong I don’t see how you could give a negative review for your failed substitutes or comprehension, but Okie Dokie. I followed it and was great, whole Fam was happy!!
Tasted like soap. The seasonings did not fair well during the wash up. Maybe I misunderstood the directions, OR maybe your a sadistic cook whom enjoys the things in life like running a steak
I love the reviews on here: “We marinated the steaks instead of using dry seasonings and we cooked it half as long but in a skillet instead of on the grill and we used chicken breasts instead of sirloin steak. It wasn’t very good. Don’t think I’ll try this recipe again.”
This was very very tasty……
We marinated the steaks in Teriyaki Sauce and added ginger to the seasoning mixture and every bite just melted in your mouth.
Delicious! Will definitely be making this again.
Somehow the sugar on the steaks was not to my liking. I ate them but the sugar just tasted out of place
I used ribeyes instead of sirloin. Since I used the Brown Sugar Splenda Mix, I reduced the amount of sugar proportionately (16 tbsp = 1 cup), etc. The sugar created a nice coating which left the meat extremely juicy and tender. I love spicy and hot foods, so I wasn’t worried when I read the reviews of some people finding it too hot with the seasoning. However, I agree now that it was very peppered. I applied the dry rub extremely liberally, as others commented — but wish that I actually used it less so. — I think if I made it again, I would try another main seasoning and either quite a bit less sugar or use some cinnamon (which is always surprisingly nice).
I tried this recipe for a cook over with my friends. They all raved over how good the steak was. Will definetly be cooking this for my friends again.
AMAAAAAZING! I will NEVER make steak any other way… ever! wow.
Ok… this is the easiest recipe ever. I pan seared my steak on medium heat for 3 minutes on each side, because I prefer my steak medium. I eyeballed the ratio of dark brown sugar to McCormick’s seasoning.
I used 1 packet of the Montreal seasoning and added roughly the same amount of brown sugar to it. I LIBERALLY rubbed the seasonings on both sides and I’m glad I put a lot on. No need for pepper and salt, kids. Its amazing when the brown sugar caramelizes.
Let sit for a few minutes and dig in!