- 4 8oz. Certified Angus Beef® Boneless Strip or Rib Eye Steaks
- Olive oil
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 recipe Toasted Garlic Butter (see recipe below)
- 2 tablespoons snipped fresh parsley
Directions
Lightly brush the boneless strip steaks on all sides with olive oil.
Sprinkle salt and pepper evenly over steaks. Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling.
To serve, drizzle steaks with Toasted Garlic Butter; sprinkle with snipped parsley. Makes 4 servings.
Toasted Garlic Butter: In a small saucepan cook 4 large unpeeled cloves garlic over medium-high heat for 5 to 7 minutes or until skins begin to brown, turning occasionally. Remove from heat; cool. When cloves are cool enough to handle, peel skin from cloves; discard skins. Return garlic to saucepan; add 1/2 cup butter.
Cook over low heat until butter melts, mashing garlic with a fork. If desired, stir in 1/4 teaspoon anchovy paste or 1 teaspoon Worcestershire sauce. Serve warm.
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