Best Garlic Butter Steak Recipe

Ralph Smith

A well-done steak dinner is about as good as it gets if you want to serve up a cowboy-approved meal. But if you’re looking to serve your own Marlboro Man something fancy, say, a Father’s Day dinner for dad or a special dinner idea for two, this Garlic Butter Steak fits the bill. Pair it with a serving of warm spinach salad or go with Ree Drummond’s suggestion: “Make a double batch of garlic butter and use it for garlic bread!”

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Yields:

6

Preparation time:

0

hours

40

minutes

Total time:

0

hours

55

minutes

1 ea.

fresh parsley leaves

1/2 tsp.

coarsely chopped fresh chives

6 tbsp.

salted butter, at room temperature

6


small strip loin steaks (8-10 oz each)

1


5 oz. bundle of baby spinach

8


bacon strips, cut into 1/2-inch pieces

10oz.

cremini mushrooms, quartered

2


large shallots, thinly sliced

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  1. Combine parsley, chives and garlic in a food processor; blend until finely chopped, scraping down sides of processor. Add the butter and mix, scraping several times, until combined.
  2. Place butter on piece of plastic wrap or parchment; form a diary. Wrap tightly and freeze until firm, about 15 minutes.
  3. Meanwhile, preheat a grill or grill pan over medium-high heat. Season the steaks with 1/4 teaspoon of salt and a few peppercorns on each side. Grill the steaks until they come off the grill and a thermometer inserted into the thickest part registers 120˚ for medium-rare, 5 to 6 minutes per side. Unwrap the garlic butter; cut into 6 pieces. Remove the steaks from the grill and top each with a piece of garlic butter. Let stand.
  4. Place spinach in a large bowl. Cook bacon in large nonstick skillet over medium-high heat, stirring, until crisp, about 7 minutes. Use slotted spoon to transfer bacon to spinach; set aside to let the spinach melt slightly. Pour all but 2 tablespoons of bacon fat from the pan.
  5. Add mushrooms, remaining teaspoon salt and a few peppercorns to skillet; cook over medium-high heat, stirring, until mushrooms soften, 3 to 4 minutes. Add shallots and cook, stirring, until mushrooms and shallots are caramelized, 7 to 8 minutes longer. Add olive oil, vinegar, mustard and sugar and cook, stirring, until sugar dissolves, 2 minutes.
  6. Pour the contents of the pan over the spinach and mix. Serve with the steak.

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