(cooking) The traditional spices used to rub steaks in Central Canada and the U.S. Northeast, New England, originating from late 19th century and early 20th century Jewish steakhouses and delis of Montreal, Quebec, Canada, of Eastern European traditions. Now also used as a condiment.

A spice mix used to flavour steak and grilled meats, based on a traditional pickling dry-rub mix used in preparing Montreal-style smoked meat.

plural of steak and kidney pie

Alternative spelling of ribeye steak

A Southern US dish of tenderized cube steak coated with seasoned flour and pan-fried.

plural of Montreal steak spice

(slang) A kipper (type of fish prepared as food).