Sirloinsteakwithgarlicbutter Recipes

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.

Steps:

• Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.

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!

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.

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!

Steps:

• 1.Preheat outdoor grill for high heat or heat Large heavy skillet coated with Pam over high heat. 2. In small saucepan, melt butter over medium low heat with garlic powder and minced garlic, set aside 3. Sprinkle both sides of steaks with sea salt and black pepper to taste 4. Grill steaks for 3-4 minutes each side for medium rare or to desired doneness. When done transfer to platter and place in a warm oven ( 200 degrees for a few minutes. 5. Remove form oven and brush tops with garlic butter, all ow to rest for 2-3 minutes before serving

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.

Steps:

• Shallot butter: in a small nonstick frying pan, heat 1 tablespoon butter over medium heat.
• Add the shallots and decrease heat to med-low.
• Cover and cook, stirring occasionally, until the shallots are golden brown, about 20 minutes.
• Remove from the heat and let cool completely.
• In a small bowl, using a rubber spatula, mash the remaining butter with the cooled shallots to combine thoroughly.
• Scrape the mixture onto a piece of waxed paper.
• Using the paper as an aid, form the butter into a log and wrap well.
• Refrigerate until the butter is chilled and firm, at least 2 hours.
• Remove the shallot butter and the steaks from the refrigerator about 1 hour before using to take the chill off.
• Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash.
• Leave the coals heaped in the center of the grill.
• For a gas grill, preheat on high heat; turn one burner off and keep the other burners on high heat.
• In a small bowl, mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Season the steaks on both sides with the salt mixture.
• Lightly oil the grill rack.
• Place the steaks over the hot part of the grill and cook until seared on the first side, about 2 minutes.
• Turn the steaks and sear on the second side, about 2 minutes longer.
• Move the steaks to the perimeter of the grill, not over the coals, and cover.
• For a gas grill, transfer the steaks to the unlit burner and cover.
• Cook until the steaks are medium-rare, about 5 minutes longer.
• Transfer to a platter, cover loosely with foil to keep warm, and let stand for 5 minutes.
• Serve the steaks on individual plates, topping each with a pat of shallot butter.