GARLIC GRILLED STEAKS
Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.
Nutrition Facts : Calories 373 calories, Fat 17g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 1013mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
GRILLED STEAK WITH ROSEMARY AND GARLIC
Steps:
- In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
- Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
- Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
- Remove the steaks from the grill and let rest for 5 to 10 minutes.
- Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.
GRILLED ROSEMARY STEAKS
Provided by Sunny Anderson
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- For the steaks: In a baking dish, sprinkle the steaks on both sides with the salt and pepper and drizzle with the oil. Place the rosemary in the dish and allow to marinate on the counter at room temperature for 1 hour, turning the steaks halfway through to infuse all over with rosemary.
- For the rosemary butter: In a saucepan over medium-low heat, add the butter and salt. Stir to melt the butter and dissolve the salt, then add the rosemary. Continue cooking on low until the butter is fragrant from the rosemary, 10 to 12 minutes. Remove the rosemary and discard.
- Preheat a grill or grill pan to high heat. Remove the steaks from the baking dish, discard the rosemary and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare. Remove from the grill and allow to rest under loosely fitted aluminum foil for 10 minutes.
- Using the direction of the muscles as a guide, thinly slice the meat against the grain into strips and place on a serving dish. Pour the infused butter over the meat and serve.
GRILLED DELMONICO STEAKS WITH GARLIC-ROSEMARY OIL
I'm not certain from where this recipe originated, but it is one of my husband's and my favorites. This past Valentine's Day, which happened to be on the day of a blustery snowstorm, he actually made this recipe on the outdoor grill. Now that's love!
Provided by MarthaStewartWanabe
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill to medium-high heat.
- Tenderize steaks and season on both sides with salt and pepper.
- With two layers of aluminum foil cut into a square, make a sack-like shape (rounded on the bottom and pinched in the middle) and do not seal just yet.
- Place garlic, rosemary and oil in the sack and swish from side to side to combine.
- Tightly seal the sack.
- Place sack on top rack of grill (as not to be too close to the flame, which may burn the garlic).
- Grill steaks on bottom rack for 5-8 minutes on each side or until desired doneness. Close grill cover between flipping of steaks.
- Remove foil sack from grill at the same time as steaks.
- Plate steaks, open foil sack slightly and drizzle oil over steaks. If desired, spoon garlic and rosemary from sack onto steaks as well.
Nutrition Facts : Calories 182.5, Fat 20.3, SaturatedFat 2.8, Sodium 291.6, Carbohydrate 0.7, Fiber 0.2, Protein 0.1
GRILLED DELMONICO STEAKS
Marinated steaks so tender you can cut with a fork! Friends and family always come running when they know I'm grilling.
Provided by MACAW06
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 3h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
- Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
- Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
- Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.
Nutrition Facts : Calories 675.6 calories, Carbohydrate 14.8 g, Cholesterol 100.5 mg, Fat 53.6 g, Fiber 1.6 g, Protein 33.7 g, SaturatedFat 14.4 g, Sodium 7322.3 mg, Sugar 3.1 g
DELMONICO (RIB EYE) STEAKS W/ PARMESAN CRUST
Can you say GARLIC?? Don't fear, when you pan roast the garlic in olive oil you get this wonderfully sweet mellow flavor... then you have this bonus of roasted garlic olive oil to use later! I got this idea from Michael Chiarello on the food network but have made it my own.
Provided by CHRISSYG
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Starting in a cold pan, add peeled garlic cloves and oil. Slowly bring the temperature of the oil up to medium low (do not jack up the heat, gentle roasting in oil is the goal).
- Stir garlic once or twice to ensure even browning. When all the cloves are evenly golden, remove them from the oil (You can re-use the oil in cooking other dishes).
- Smash garlic and the salt with the back of a fork until a paste forms. (there should be a few small pieces left) Add rosemary to garlic paste and mash that in as well.
- Preheat grill to high.
- Smear the remaining olive oil over the steaks and massage in the salt and pepper.
- Grill steaks approximately 3 1/2 minutes per side. Remove from grill and coat with the garlic paste, then press parmesan cheese into the garlic paste.
- Return to the grill for about 1-1/2 minutes per side again, to finish cooking meat to Med/Med-Rare and brown the parmesan crust.
- Allow meat to rest about 5 minutes before cutting.
Nutrition Facts : Calories 358.6, Fat 32.1, SaturatedFat 8.9, Cholesterol 29.3, Sodium 584.7, Carbohydrate 4.8, Fiber 0.3, Sugar 0.4, Protein 13.5
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