St Anselms Garlic Steak Recipes

ST. ANSELM'S GARLIC STEAK

Steps:

• Build a medium hot fire in a charcoal grill.
• Season steak generously with kosher salt and black pepper.
• Melt butter in a small skillet over medium heat until foamy. Remove skillet from heat. To clarify the butter, use a spoon to skim the foam floating on the surface of the butter; discard the foam. Add the garlic to the clarified butter and let it infuse while the steak is cooking and resting.
• Grill the steak, turning once, until cooked to desired doneness, about 5 minutes per side for medium rare. Transfer steak to a cutting board and let it rest for 10 minutes.
• Thinly slice the steak against the grain. Divide the steak between plates and spoon the garlic butter over the top of the steaks. Season with sea salt and garnish with parsley if desired.

GARLIC GRILLED STEAKS

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.

GARLIC BUTTER STEAK RECIPE BY TASTY

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!