Steak With Garlic Butter Recipe By Tasty Food

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.

STEAK WITH GARLIC BUTTER RECIPE BY TASTY

Steps:

• Preheat oven to 250°F (120°C).
• Season the steak evenly with the salt and pepper on all sides.
• Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.
• Heat the canola oil in a skillet or stainless steel pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip.
• Immediately, add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.
• Place the herbs and garlic on top of the steak, and push the steak toward the top of the pan. Tilt the pan toward you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30-45 seconds.
• This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.
• To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel how rare steak feels pressing the surface of the steak. For medium-rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.
• Rest the steak for 10 minutes on a cutting board. Slice, then serve!
• Enjoy!

SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

FILET MIGNON WITH GARLIC & HERB BUTTER RECIPE

Steps:

• Preheat oven to 410F.
• To make the compound butter, take the butter out of the fridge and let it sit at room temperature while preparing herbs and garlic. In the meantime, rinse rosemary, parsley and oregano, chop and set aside. Blanche garlic, if needed, by bringing 1 cup of water to a boil in a small saucepan, taking the water off the heat and letting the garlic blanch in hot water for 1 minute, then cooling in cold water. If the butter is too hard, microwave for 10 seconds or pound by a pasta roller.
• Add the chopped herbs and minced garlic, and mix in until evenly distributed. Shape into a log and refrigerate until ready to use. Remove the butter from the fridge 10 minutes prior to using.
• Remove filet mignon steaks from the fridge about 45-60 minutes before cooking and let come up to room temperature. Liberally season with salt and pepper on both sides just before searing. See Note.
• Heat the olive oil and the butter in a large (12") cast iron pan over medium-high heat. When the butter starts smoking and turns dark brown in color, place the filets in the pan and sear undisturbed for about 2 minutes. Flip and sear for another 2 minutes. Flip the steaks again and immediately transfer the pan into the preheated oven.
• Bake to desired doneness: rare - 120F-125F, medium rare - 130F-135F, medium - 140F-145F, medium well - 150F-155F and well done - 160F-165F.
• Remove the filets from the skillet and place on a platter. Cover with foil and let the steaks rest for 3 minutes. Top with a slice of compound butter and serve immediately.

GARLIC BUTTER STEAK RECIPE BY TASTY

Steps:

• Preheat oven to 200°F (95°C).
• Generously season all sides of the steak with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done (you monster).
• Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
• Sear the steak for 30 seconds on the first side, then flip.
• Add the butter, garlic, rosemary, and thyme and swirl around the pan.
• Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
• Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
• Turn the steak on its side and cook to render off any excess fat.
• Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
• Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
• Enjoy!

KETO STEAK WITH GARLIC BUTTER MUSHROOMS

Steps:

• Pre-heat your grill to high heat
• Pat the steak dry with a paper towel. In a small bowl, combine the ghee and garlic (for the steak) and spread half of it all over one side of the steak. Sprinkle with salt.
• When the grill is hot place the steak on it, butter side down and cook for 4-5 minutes, until charred*. Rub the remaining ghee mixture all over the top side, flip and cook until desired done-ness. Remove from heat, cover and let rest while the mushrooms cook.
• Combine the mushrooms, melted ghee, garlic and a pinch of salt in a bowl. Place two layers of tinfoil on top of each other (shiny side inwards) and place the mushrooms in the center in one layer. Wrap the sides up tightly to make a packet.
• Place the mushrooms onto the grill, so the folds of the packet are facing up and grill 5 minutes. Flip and grill another 4-5 minutes, or until the mushrooms are tender,
• Serve the mushrooms over the steak and DEVOUR!

GRILLED STEAK WITH GARLIC BUTTER

Steps:

• Preheat a grill to medium high. Put the butter into a bowl for about 10 minutes to soften.
• Pat dry the steaks with a paper towel. Sprinkle half of the salt over one side of the first steak, and rub it into the meat a bit. Repeat to salt the other steak. Let the steak sit with the salt at room temperature for 10 to 15 minutes.
• Add the basil and garlic powder to the butter. Use a fork to stir and mash together the ingredients. Set aside.
• Coat the grill rack with oil spray. Add the steak to the grill, and grill covered for 7 minutes. Flip the steak over and grill for another 6 to 7 minutes. Check for doneness after 13 to 14 minutes total grilling time. That timing yielded nice medium rare steaks; adjust according to your taste and the thickness of the steak.
• When the steak is cook to your liking, move the steak to a platter to rest. Top each steak immediately with a portion of the garlic butter. Gently move the butter across the steak to let the butter melt across the steak. Let the steak rest for a few minutes with the butter.
• Slice the steak and serve. Enjoy with a glass of red wine, perhaps a Shiraz blend from Australia!

SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Pat each steak dry with a paper towel. Heat a large cast iron skillet or other heavy pan over medium high heat.
• Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.
• Place the steaks in a single layer in the pan. Cook for 4-5 minutes per side or until browned. Use a thermometer to cook the steak to your desired level of doneness. I recommend cooking to medium which is 145 degrees F.
• While the steak is cooking, place the butter in a bowl along with the garlic, herbs, salt and pepper. Stir to combine.
• Let the steaks rest for at least 5 minutes off the heat. Place a dollop of butter on top of each steak. Slice the steak. Garnish with additional fresh herbs if desired, then serve.

SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Preheat grill for high heat.
• In a pan, melt butter and add garlic powder and minced garlic.
• Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness.
• When done, transfer to plates.
• Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
• This can be made in the oven, on the stove top or on the grill. I prefer to make these on the grill.

PAN-SEARED STEAK WITH GARLIC BUTTER

Steps:

• Heat a large cast-iron skillet or heavy-duty pan over medium-high heat for at least 2-3 minutes or until smoking.
• Pat each steak dry with a paper towel. Generously season both sides with salt and pepper.
• Add the olive oil to the pan followed by the steak. Sear steak for 3-4 minutes on each side. Resist the urge to flip until the first side is browned. (For medium, cook 4 to 5 minutes on each side; for well-done, cook 5 to 6 minutes on each side).
• Remove steak from heat and rest for at least 5 minutes. Top with a scoop of the garlic butter and serve.

SKILLET SEARED STEAK WITH GARLIC BUTTER

Steps:

• Let steaks rest at room temperature 30 minutes.
• Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat (you want to let it get hot oil should be shimmering near smoking, preheating should take about 3 minutes if using a gas stove, longer for electric).
• Dab both sides of steak dry with paper towels then season both sides with salt and pepper.
• Place steaks in skillet and using metal tongs press down over top surface of steaks to ensure the entire bottom surface is making direct contact with skillet.
• Let cook until browned on bottom, about 3 minutes.
• Flip and continue to cook until steak is about 10 degrees away from desired doneness, approximately 3 minutes longer.
• Reduce heat to medium-low, add butter, garlic and thyme.
• Using an oven mitt grasp pan and tilt pan so butter pools to one side, spoon butter over steaks and continue to cook until steaks registers desired doneness (see notes below for temps, keep in mind they'll rise about 5 more degrees of heat), about 1 minute longer.
• Transfer to plates. Let rest 5 minutes before slicing.
• Recipe source: adapted from My Recipes

SEAR-ROASTED RIB STEAK WITH GARLIC BUTTER

Steps:

• Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste-like. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
• Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)
• Heat the oven to 425 degrees F.
• In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.

RIB EYE STEAK WITH GARLIC BUTTER

Steps:

• Let the steaks sit at room temperature for 20 minutes.
• Season the steaks on both sides with salt and pepper to taste.
• Heat a heavy pan such as a cast iron skillet over high heat.
• Add the oil to the pan. Place the steaks in the pan in a single layer.
• Cook for 4-5 minutes per side or until deep golden brown.
• Add the butter to the pan. After the butter has melted, add the garlic cloves and rosemary to the pan. Stir to combine.
• Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
• Cook the steak for 2-3 minutes or until the thermometer registers at between 130-135 degrees F for a medium steak.
• Remove the meat from the pan. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.

COFFEE RUBBED STEAK WITH GARLIC BASIL BUTTER TOPPER

Steps:

• Mix all dry ingredients for rub and coat both sides of steak. Cover and put the steaks into the fridge for at least 40 minutes. (Remove steaks and allow to sit on counter 30 minutes prior to grilling.).
• While steaks sit, take out butter, garlic, and basil. Cut basil and use a garlic press to smash garlic, mixing both into the butter. Cover and place in the fridge. (Remove butter when taking the steaks out to come to room temperature).
• Preheat grill. Place the steaks on the grill and cook until golden brown + slightly charred, about 4 to 5 minutes.
• Flip steaks over and continue to grill (3 to 5 minutes for medium-rare, 5 to 7 minutes for medium, 8 to 10 minutes for medium-well.
• Remove from grill and top with basil garlic butter. Tent loosely with foil and let rest 5 minutes on cutting board or plate before slicing.

GRILLED HALIBUT STEAKS WITH BASIL GARLIC BUTTER

Steps:

• Place the butter in a small bowl and beat until lightened. Mix in the garlic, basil, lemon zest, salt and pepper. Place a foot long sheet of plastic wrap on a work surface; spoon on the butter. Roll the butter inside the plastic wrap into in a 1" thick log. Place in the fridge until firm, about 1 hour. Preheat your grill to medium-high. Slice the butter into 1/2" thick rounds and set on a plate. Pat the halibut dry with paper towel, brush with olive oil, and season with salt and pepper. Lightly oil the bars of the grill. Grill the halibut 3 to 4 minutes per side, or until just cooked through. Set the fish on plates, top each with 2 to 3 rounds of the butter, and serve. Recipe Options: Flavour the butter with a another chopped fresh herb, such as tarragon or dill. Instead of lemon zest, use orange zest to flavour the butter. The butter is great for other grilled fish, such as salmon or tuna steaks. Instead of grilling the halibut steaks, bake them in the oven. To do so, start by preheating the oven to 425 degrees F. Place the halibut in a single layer in a parchment paper-lined baking dish. Drizzle with the olive oil and season with salt and pepper. Bake for 10 minutes, or until cooked through. Top with the butter as described in the recipe and serve.

GARLIC BUTTER STEAK BITES

Steps:

• Begin by bringing your steak close to room temperature. Note: You want to do this because you want the steak to cook evenly across the board - no cold spots for uneven cooking.
• Heat your pan to high heat.
• While the pan is getting hot, mince garlic. and set aside.
• Rub your steak with salt, garlic powder.
• Add butter and garlic to your hot pan. Then, lay the steaks down, building a crust on the outside. Sear the steak on all sides, and pull it off of the stove to rest. (Measure the internal temp with a meat thermometer, so you know where you're at.
• While the steaks rest, turn your heat down to medium-low heat add two tablespoons of butter and minced garlic to a pan.
• Keep stirring until the garlic starts to brown.
• Slice your steak into 1″ cubes.
• Add your steak back into the pan, and toss it in the butter and garlic mixture for 1-2 minutes.
• Pull the garlic steak bites out, let them rest again (2-3 minutes).
• Top with fresh, chopped parsley and enjoy.

STEAK BITES

Steps:

• Add the olive oil to a large skillet and turn it up to medium high heat. Make sure the olive oil is very hot
• Add the steak pieces to the pan. Season the pieces generously with salt and pepper.
• Cook the steak for at least 2 minutes before stirring the steak pieces. You want to make sure you get a good sear on them. Continue cooking for another 2 minutes until they're golden brown. If your skillet is not large enough, add the steak pieces in batches to avoid over crowding the pan.
• Move the steak bites to a plate to rest for a few minutes.
• In the same skillet add the butter and turn the heat down to a medium heat.
• When the butter has melted, add the minced garlic. Cook for about 30 seconds while stirring, just until the garlic becomes fragrant and starts to brown.
• Pour the garlic butter over the steak bites and toss well. Garnish with fresh chopped parsley and serve warm.
• We love to serve with homemade horseradish sauce and toothpicks to dip into the sauce.

CAST IRON STEAK

Steps:

• Prep and season the steaks: Make sure the steaks are at room temperature (let them sit on the counter for 30 minutes). Pat the steaks on both sides with a clean paper towel then season them on both sides with salt and pepper.
• Heat up a cast iron pan to medium-high heat and add the oil to the pan. Let it heat until the oil starts to ripple, about 2 to 3 minutes.
• Once the oil is good and hot, then add the steaks to the hot pan. Caution: watch out for oil spatter! Kitchen tongs are the best tool I recommend to use for this step.
• Cook the steaks for about 3 minutes on each side, if using thicker steaks then cook for 4-5 minutes on each side.
• Insert meat thermometer to middle of the steak to check the temperature. You want to cook the steaks until they are just shy of your target temperature, about 10 to 15 degrees away from your desired temperature (see chart in notes section below).
• Once you are 10 to 15 degrees away, add the butter, garlic and herbs. Reduce the heat to medium-low heat and add in the butter and herbs. Let that all melt, then spoon the butter and herb sauce over the steaks as they continue to cook.
• Continue cooking until desired doneness is achieved. See chart below and use a meat thermometer to check for doneness level.
• Remove from the pan, let rest on a plate for 10 minutes (tented with a foil covering to keep warm). Then slice and serve with your favorite sides.

GARLIC BUTTER STEAK BITES RECIPE

Steps:

• Preheat your cast iron skillet over medium-higher heat with a a thin coat of oil.
• Start by cubing your steak into approximate 1-inch cubes.
• In a bowl, toss together the steak cubes with salt, pepper, minced garlic, and paprika until each piece is evenly coated.
• In your preheated cast iron skillet, add the steak, turning each individual piece as it develops a sear on each side, about 2-3 minutes per side.
• It may take more than 2-3 batches to cook all of the steak pieces.
• Remove each batch from the heat and set aside as they are seared.
• Add the butter, Worcestershire sauce and parsley, stirring constantly until it cooks down.
• Pour over the garlic butter steak bites and toss to coat.
• Serve warm or package up for later meals.

GARLIC BUTTER STEAK AND POTATOES

Steps:

• Heat the olive oil and butter in a large cast iron skillet over medium high heat, then add the potatoes, garlic, thyme, rosemary, and oregano.
• Cook for 3 minutes, then toss and cook for another 3 minutes, or until fork tender.
• Remove from the pan and place on a plate.
• Preheat the skillet over high heat.
• Add the steak bits and 1 tablespoon butter.
• Allow the steaks to sear for a minute before continuing to stir them until golden brown.
• Freshly cut herbs go on top of the meat.

PAN-SEARED STEAK WITH GARLIC BUTTER

Steps:

• Dry the steaks well with paper towels. Just before cooking, season generously with 1 1/2 teaspoons salt and 1 teaspoon black pepper
• Heat a cast iron skillet until hot and add 1/2 tablespoon oil over medium-high heat, stirring until covered. Once the oil is very hot, add the steaks to the skillet. Grill the steaks on the first side for 4 minutes until a brown crust forms, then flip and let cook another 3-4 minutes. Using tongs, turn the steak on its sides to trim the white fat and sear the edges (1 minute per edge)
• Reduce heat to medium and immediately add 2 tablespoons butter, quarters of garlic, and rosemary to skillet. Pour the butter sauce over the steak, tilting the pan to get the butter on the spoon. Continue pouring the sauce over the steak for 1 minute or until the steak is about 5-10 degrees of doneness you want it to (the temperature will continue to rise another 5-10 degrees while the steaks are resting).
• Transfer the meat to a cutting board, cover loosely and let rest for 10 minutes before cutting into 1/2-inch slices for serving.