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Grilled Steaks with Toasted Garlic Butte




Source of Recipe


Internet


List of Ingredients




4 7- to 8-ounce boneless beef top loin (strip) steaks, cut 1 inch thick

Peanut oil or canola oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 recipe Toasted Garlic Butter (see recipe below)
2 tablespoons snipped fresh parsley


Recipe



1. Trim fat from steaks. Lightly brush steaks on all sides with oil.
Sprinkle salt and pepper evenly over steaks; rub in with your fingers.

2. Place steaks on the rack of an uncovered grill directly over medium
coals. Grill until desired doneness, turning once halfway through
grilling. (Allow 11 to 15 minutes for medium-rare doneness [145 degree
F] or 14 to 18 minutes for medium doneness [160 degree F].)

3. To serve, drizzle steaks with Toasted Garlic Butter; sprinkle with
snipped parsley. Makes 4 servings.


Toasted Garlic Butter: In a small saucepan cook 4 large unpeeled cloves
garlic over medium-high heat for 5 to 7 minutes or until skins begin to
brown, turning occasionally. Remove from heat; cool. When cloves are
cool enough to handle, peel skin from cloves; discard skins. Return
garlic to saucepan; add 1/2 cup butter. Cook over low heat until butter
melts, mashing garlic with a fork. If desired, stir in 1/4 teaspoon
anchovy paste or 1 teaspoon Worcestershire sauce. Serve warm.