Excellent recipe! It was rather cold today, so I scored the steaks in a criss-cross pattern and cooked them in a skillet on the range. Rather than melt the butter, I used Parkay and mixed the garlic powder and minced cloves at room temperature. As soon as the steaks came off the range, I put a dollop of butter on each one and let the butter melt. It was WONDERFUL!!! I also kept one steak in reserve and put in a oven-safe dish, placed a dollop the butter mixture on top, then covered the dish w/ heavy duty aluminum foil. I placed it on the bottom rack in the oven, then broiled it for about 10 minutes (less if you like it less done). The butter has soaked into the scores and throughout the steak. I liked it better in the oven than the other way...
I've been making this recipe for several years. Initially, I mixed it avoiding to the recipe. After about the third time making them, I decided to start adding about 1 tsp vanilla which improved them greatly. A couple of weeks ago, I had the idea to use homemade buttermilk in place of regular milk. The results were fantastic! They are fluffier, lighter, and seem to have a better flavor.
I never cared for asparagus before I tried this recipe. I've made this probably a dozen times, and my family keeps being me to make it again and again. I have a very picky 7 y/o, and toss dish gets high marks - even from him! I always chop about 2 cloves of my own fresh garlic, and use the recipe for everything else. Always a winner...
I followed the recipe as is with one exception - I added 1-1/2 tsp of smoked paprika. Like others, I didn't blend it, rather just tossed everything in a gallon size ziplock bag, then added the sirloin steak. I let the meat marinade for about 3 hours, then grilled to medium/medium rare. Super delicious, and the lemon juice served well to lighten the flavors and give a nice citrusy zest.
