Garlic Butter Steak
By MinShien Denis
Garlic Butter Steak
By MinShien Denis
Yield/Serves:
2-3 servings
- 1 lbs steaks (rib-eye, tenderloin, or fillet mignon)
- 2 tsp cooking oil, plus more for greasing grill
- 2 tsp salt, or more
- 1 tsp black pepper
- 1-2 clove garlic, minced
- 2 tbsp salted butter, softened
- 1 tsp parsley, chopped
Set steak out from refrigerator 1 hour ahead of time to bring it to room temperature.
Brush steak with cooking oil, and generously sprinkle both sides with salt and black pepper. Insert probe into the side of steak, and push probe until it reaches the center of the steak.
Fire up the grill.
Set up Sur La Table thermometer: select ‘beef’ and desired doneness.
Once grill is hot, brush grill grids with more cooking oil.
Place steaks on the grill and cover grill.
Once thermometer reaches 85-90°F, flip steaks.
Once thermometer reaches close to desired doneness temperature, remove steaks promptly.
Rest the steak on a plate covered with aluminum foil for 5-10 minutes.
Bring together garlic, butter and parsley in a small bowl. Mix to combine.
Top steaks with a dollop of garlic butter compound. Serve and enjoy!