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.
GARLIC-BUTTER STEAK
This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
SAVORY GARLIC MARINATED STEAKS
This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth.
Provided by Angie Gorkoff
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time P1DT30m
Yield 2
Number Of Ingredients 12
Steps:
- In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
- Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
- Preheat grill for medium-high to high heat.
- Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 36 g, Cholesterol 81.2 mg, Fat 36 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 10.6 g, Sodium 2496.5 mg, Sugar 27.4 g
GARLIC BUTTER STEAK RECIPE BY TASTY
Here's what you need: ribeye steak, salt, pepper, canola oil, butter, garlic, fresh rosemary, fresh thyme
Provided by Alvin Zhou
Categories Dinner
Time 1h8m
Yield 2 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 575 calories, Carbohydrate 2 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams
GARLIC STEAK WITH GARLIC
If you are a fan of garlic, this garlic steak with garlic confit will surely put a smile on your face.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 8h55m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper.
- Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.
- Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.
Nutrition Facts : Calories 865.1 calories, Carbohydrate 11.7 g, Cholesterol 197.2 mg, Fat 44 g, Fiber 0.6 g, Protein 100.1 g, SaturatedFat 12.5 g, Sodium 208.7 mg, Sugar 2 g
GARLIC STEAK & ONIONS
The dressing caramelizes the onions while adding color and flavor.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 32m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat large nonstick skillet sprayed with cooking spray on medium heat. Add steak; sprinkle with pepper. Cook steak 5 to 6 min. on each side or until medium doneness (160ºF). Remove from skillet, reserving drippings in skillet. Place steak on cutting board; cover loosely with foil.
- Add onions and garlic to skillet. Stir in dressing; cover with lid. Cook 5 min.; stir. Cook, uncovered, an additional 4 to 5 min. or until onions are tender, stirring occasionally. Meanwhile, cut steak across the grain into thin slices; place on serving platter.
- Top steak with the onion mixture; sprinkle with cheese. Serve with the broccoli.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
SEAR-ROASTED RIB STEAK WITH GARLIC BUTTER
Here's the secret of those delicious bistro steaks: a little garlicky butter slathered on while searing. Serve the steak with Pommes Frites and wallow in your happiness.
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 7
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.
PAN SEARED & OVEN ROASTED GARLIC BUTTER STEAK
The most tender and succulent steak dish I have ever prepared ! Easy and elegant. Start with room temperature steaks for excellent results. Serve with potatoes, vegetables, crusty bread and red wine for your very own feast!
Provided by Miss Issauga
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees.
- Mix parsley and garlic. Sprinkle lightly with salt and mash slightly to mix, then mix with butter.
- Melt the butter mixture over low heat in a small pan.
- Season both sides of the steak with salt and pepper and place a heavy pan or iron skillet over high heat. Lightly coat pan with oil when hot. Sear the steak until browned on one side (5 minutes). Turn the steak and brush the top generously with the flavored butter.
- Place into the heated oven and cook to your preference (check after 5 minutes by cutting into the center of one of the steaks). The meat will continue to cook from residual heat, so remove it from the oven when slightly less done than you wish.
- Pour remaining butter and any pan juices over the meat and let it stand for a few minutes before serving.
GARLIC BROILER STEAK
The hubby and I were getting tired of plain old steak, and after thinking this up we have never gone back! This is VERY garlic-y, just so you know, and this is the toned down version!! Total fat looks like a LOT but a portion of the butter melts off so it's not really as much as it seems. NOTE: I use a Magic Bullet to make this, it can be done by hand but doesn't turn out as well. I HIGHLY recommend a processor of some kind. 35 minute prep is for chilling.
Provided by kittykat 2
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a small bowl.
- If using a processor, (again, HIGHLY recommended), transfer butter to mixing cup. If not, then proceed.
- Crush garlic into the butter with a garlic press.
- Add all ingredients and blend until smooth, about 10 seconds.
- **If not using processor, stir well until combined.
- Place in freezer approx 30 minutes or until mixtures becomes like a thick paste.
- After trimming fat from meat, gently slice several long cuts in a cross hatch pattern on both sides, no more than 1/4 inch deep.
- Spread garlic mixture with the back of a spoon on one side of meat, make sure you work it into the slices.
- For Medium steak cook in the broiler, garlic side up for 7 minutes, then flip and spread garlic mixture on the other side, cooking an additional 8 minutes. It will run a little on the flip-side, so be gentle.
- Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 371.6, Fat 24, SaturatedFat 13.5, Cholesterol 135.4, Sodium 237.1, Carbohydrate 3.2, Fiber 0.5, Sugar 0.3, Protein 34.1
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