Wednesday, April 10, 2013
BEEF STEAK with GARLIC BUTTER ~ for Type Os
Recipe Submitted By: Solana Photo By: CookinBug
Prep Time: 20 Minutes Cook Time: 10 Minutes Ready In: 30 Minutes
Yields 8 Servings
"What's better than a sirloin steak cooked to perfection on the grill? A sirloin steak cooked to perfection on the grill and then brushed with this yummy butter sauce laced with lots of garlic!"
1/3 to 1/2 cup butter
4 cloves garlic, finely minced
4 lbs beef steaks fit for grilling, like top sirloin, tenderloin, etc.
salt and pepper to taste
Preheat an outdoor grill for high heat. Something like a George Foreman Grill can be used instead of an outside grill. Or this can be cooked on stove-top or in oven.
While grill is heating, sprinkle both sides of each steak with salt and pepper. Important: Let the steaks age for about 30 minutes at room temperature before grilling.
In a small saucepan, over medium-low heat, saute finely minced garlic in just a small amount of butter until it begins to caramelize, then remove it from the heat and add the remainder of butter, stirring as it melts in. This will give you a rich but not overpowering garlic butter. Set aside...... OR...HERE IS ANOTHER WAY TO COOK THE GARLIC: In the microwave, heat the butter with the garlic to the point of boiling and remove from microwave and let it sit while the steaks cook. The flavors will meld perfectly and the garlic won't be raw.
Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer steaks to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving. (OR brush the garlic-butter mixture on the steaks as they are cooking, then allow the same resting time as mentioned above.)
NOTE: For stove-top & oven cooking other steaks, like round steak, can be used in this recipe.
FOR OTHER METHODS OF COOKING THE STEAKS, INSTEAD OF GRILLED:
1. If you don't have a grill, or the weather doesn't permit, sear the seasoned steaks on the stove-top in an iron skillet until they have a good crust on them, about 4 or 5 minutes per side until they release from the pan. This will give the steaks a nice browned crust while the inside remains fork-tender.
2. Sear steaks on the stove-top in an iron skillet for 2 minutes on each side over high heat. Then wrap the steaks in foil, transfer the steaks to a very hot oven for 6 minutes. Remove from oven, carefully open the foil, & pour the garlic butter over the steaks, re-close the foil, and let steaks rest for 5 minutes before serving.
3. Wrap seasoned & garlic-buttered raw steaks in foil, & bake in a 425 degree preheated oven for about 25 minutes then open foil & broil for 5 minutes. Let steaks rest for 5 minutes before serving.
4. Pan-sear the steaks. remove from skillet, & saute an onion in the same skillet. Then make a gravy in the same skillet by adding butter, milk and Worcestershire sauce. Then pour all of it (including the garlic butter) into a casserole dish, topped with some chopped mushrooms, cover with foil and bake for about 25 minutes at 350º for well done steaks (less time if you want your steaks a bit rarer).