Grilled Steak with Garlic Herb Butter
This recipe calls for a steak marinade; however, if you prefer to cook your steak with just salt and pepper, go for it, but for goodness sake, don't leave out the garlic herb butter!
The marinade creates a juicy, tender steak and the garlic herb butter only makes it better!
This is best cooked outside on the grill, but it can also be cooked in a cast iron skillet inside on top of the stove. Just make sure your skillet or grill is nice and hot before you add the steak. A hot skillet / grill is what creates the beautiful sear on the meat!
Once the steak is cooked the way you like it, remove from heat and allow it to rest for at least 15 minutes. This keeps the juices from running out all over the place and it allows the meat to stay nice and tender!
Serve the steak with a dollop of garlic herb butter and you have the ultimate steak!
This recipe will make enough marinade and butter for 2 to 3 -- 8 oz steaks. You decide what cut of steaks you prefer. This recipe is great for any cut of steak you like. Just remember, a filet or ribeye with good marbling of fat will provide a more tender steak; however, we also love a porterhouse!
For the marinade:
1/8 cup brown sugar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
juice of 2 lemons
1/2 tsp black pepper
1 tsp granulated garlic
For the Garlic Herb Butter:
1 stick butter softened to room temperature
1 tablespoon parsley
1 heaping teaspoon of granulated garlic (I love the roasted garlic powder that is found in the Hispanic section of the grocery store. It is made by Badia.)
Combine all marinade ingredients inside a bowl and use a whisk to combine well.
Place the steak inside a Ziplock bag.
Pour over the top of the steak and seal.
Refrigerate for 6-8 hours.
For the garlic herb butter, combine all ingredients well and place on a sheet of wax paper.
Roll this up into the shape of a huge tootsie roll!
Refrigerate until ready to serve.
Once the meat has had time to marinate, grill the steak to perfection!
Serve with a dollop of garlic butter.