Backstrap with Mayonnaise and Montreal Steak Seasoning

Even those who don’t care for mayo will enjoy the flavorful crust it forms when combined with Montreal steak seasoning on this juicy grilled backstrap

By author of Timber 2 Table Wild Game Recipes Print Recipe
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I don’t like mayonnaise. Can’t stand it on a sandwich. So, when a buddy suggested I try slathering it over a backstrap and coating it in Montreal steak seasoning before grilling, I was skeptical, at best. When he swore that he too wasn’t a huge fan of mayo but loved this recipe, I thought what the heck — let’s give it a try.  

This entire recipe has only three ingredients.

The results are pretty spectacular. The mayo combines with the juices from the meat and the herbs, seasonings, onions, and garlic in the Montreal steak blend to form a crust that keeps the meat moist and juicy while adding serious flavor.

The mayo mixes with the steak seasoning as the backstrap grills to form a deeply flavorful crust.

We used a section of backstrap, but the recipe will work with backstrap medallions, top or bottom round steaks, or inside loin. Just adjust the cooking time to match the thickness of the cut you use.


2 pounds backstrap roast, trimmed

1 cup mayonnaise, preferably Duke’s

3 to 5 ounces of your favorite Montreal steak seasoning blend

Cooking Instructions

Start out by heating your Traeger to 375 degrees. Trim the backstrap well. Coat the meat liberally on all surfaces with the mayo.

Give the backstrap a thick coating of mayo.

Pour the Montreal steak seasoning into a shallow dish and spread it out to roughly the size of the meat you will be coating. Place the mayo-slathered meat directly on the seasoning and press down lightly. Roll the meat around to evenly crust all sides. Press the coating onto each end to cover. Allow the meat to rest for 30 minutes while the grill heats.

Roll the backstrap in Montreal steak seasoning to form the crust.

Gently transfer the meat to the hot grill, taking care not to dislodge the coating. Cook for 7 to 8 minutes, gently flip, and continue cooking for another 7 to 8 minutes or until the center registers 125 degrees on an instant-read thermometer for rare to medium-rare.

Remove the meat from the grill and loosely tent with foil to rest for 10 minutes before slicing. Use a sharp knife and long, even slicing strokes to preserve as much crust as possible.

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