Garlic Rubbed Steak With Cabernet Shallot Butter Food

CHARRED GARLIC RUBBED RIB STEAK

Steps:

• Combine the oil, salt, pepper, dry thyme and garlic in a small bowl. Using this dry rub to season the beef, brush or rub the steaks with this seasoning mix and let marinate at room temperature for 20 minutes.
• Over a hot barbecue grill, or under an oven broiler that has been preheated for at least 20 minutes, cook the steaks on both sides to the desired doneness. Generally, a steak of this size, cooked over a barbecue grill, will be mediumrare within about 8 to 10 minutes (4 minutes on each side) with a blackened exterior and a warm pink interior. Check for doneness by pressing gently with a cautious finger.

GARLIC-RUBBED STEAK WITH CABERNET SHALLOT BUTTER RECIPE

Steps:

• Cook Tip: The quality of the steak matters in this dish. Chef Foshee uses naturally raised Niman Ranch beef, which is worth seeking for.
• Steak Rub garlic marinade (see recipe) over steaks and refrigerate at least 2 hours or overnight. Meanwhile, prepare cabernet shallot butter (see recipe) and set aside. Remove steaks from marinade and pat dry. Preheat a wood or charcoal grill. Season the steaks with salt and pepper and grill to desired doneness. Top each steak with a dollop of cabernet shallot butter. Serve with truffled mashed potatoes and seasonal vegetables, such as roasted carrots, wilted spinach, or sauteed mushrooms. Garlic Marinade: Combine garlic, 1 tbsp. of thyme, parsley, bay leaves, chili flakes, and half the olive oil in the bowl of a food processor or blender. Puree until smooth. Add remaining olive oil and season well with salt and freshly ground black pepper. Marinade will keep well refrigerated for up to two weeks. Cabernet Shallot Butter: Combine shallots and wine in a small saucepan and reduce over medium heat until syrupy. Remove from heat and cool to room temperature. In a small bowl, beat together softened butter, wine mixture, 1 tbsp. of thyme, salt and freshly ground black pepper. Set aside until ready to serve. The butter mixture will keep, refrigerated, for up to two weeks. Bring to room temperature before serving.
• Rub garlic marinade (see recipe) over steaks and refrigerate at least 2 hours or overnight. Meanwhile, prepare cabernet shallot butter (see recipe) and set aside. Remove steaks from marinade and pat dry. Preheat a wood or charcoal grill. Season the steaks with salt and pepper and grill to desired doneness. Top each steak with a dollop of cabernet shallot butter. Serve with truffled mashed potatoes and seasonal vegetables, such as roasted carrots, wilted spinach, or sauteed mushrooms. Garlic Marinade: Combine garlic, 1 tbsp. of thyme, parsley, bay leaves, chili flakes, and half the olive oil in the bowl of a food processor or blender. Puree until smooth. Add remaining olive oil and season well with salt and freshly ground black pepper. Marinade will keep well refrigerated for up to two weeks. Cabernet Shallot Butter: Combine shallots and wine in a small saucepan and reduce over medium heat until syrupy. Remove from heat and cool to room temperature. In a small bowl, beat together softened butter, wine mixture, 1 tbsp. of thyme, salt and freshly ground black pepper. Set aside until ready to serve. The butter mixture will keep, refrigerated, for up to two weeks. Bring to room temperature before serving.

GARLIC-BUTTER STEAK

Steps:

• Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

SAVORY GRILLED STEAK WITH BLEU CHEESE GARLIC BUTTER

Steps:

• Bleu Cheese Garlic butter: Add butter,garlic, thyme, and seasoning to food processor or blender and puree.
• Add Bleu Cheese and puree.
• Set aside and refrigerate.
• Steak: Mix seasoned salt, garlic,pepper, and soy sauce to create marinade.
• Place steaks and marinade in a large dish and marinate for 10 minutes, turning once.
• Discard marinade.
• Spray grill with cooking spray and grill steaks for@ 6 minutes on each side for medium.
• When fresh off the grill,serve each steak with a TBL.
• of Bleu Cheese Garlic Butter on top.