*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
OMG - YUMMY!!!!!!!!!! I took round steak - the cheap stuff...added minced garlic from a jar, butter and mesquite seasoning, wrapped in foil and cooked in the oven. Nothing was left. I WILL make it again....and again.......and again.......
Let me tell you, as a college student looking for quick and tasty meals this was simply amazing. I bought about a pound of boneless top sirloin and adjusted everything so that it would fit with a pound of meat. I didn't really make any changes to add my own flavor to the recipe but I did use garlic powder with some herbs mixed in, and I used a George Foreman Grill. 5 minutes in the good ol' GF Grill and they were done to my liking. Quite possibly some of the best tasting steak I have ever had and it only took about 15-20 minutes from fridge to my stomach. As a side note I'd like to recommend a good Fat Tire beer to go along with it, simply tasty!
This was very good. We don't have a grill yet so I seared these on the stove-top with the lid. Got a good crust on the steak and the garlic was tasty. To save on fat I used low-fat marg. I will definitely make this again.
Wow! This is restaurant quality. We used NY strips that came out great. For the butter I used about 1/3 c. with 1 & 1/2 tsp. of minced garlic in the jar, 1/2 tsp. of garlic powder, and 1/4 tsp. dried parsley. I let it get to room temp. and made a paste. I put it back in the fridge while the steaks were on the grill. Once they came off, I let the butter melt over them.
Here is what I do I take garlic clove mince them then add salt on them and run knife over them back and forth until paste is formed then and to butter(not melted)I throw in chopped fresh parsley and refrigorate. I add a pat or scoop to hot steaks and butter melts as it rests. Nice presentation YUM
I love steak. Love it with garlic and I love it with butter too. This recipe caught my eye with its addition of garlic powder, and while I kind of knew this would be over the top garlic for me I figured 200+ reviewers who loved it couldn't be wrong, so I was willing to give it a try. Turns out I was right. Should have used a more reasonable amount of fresh garlic, cooked it a little to take the raw garlic taste out of it, and left it at that! Better yet, I should have had my husband's wonderful, perfectly grilled steak just as is. The taste of raw fresh garlic and the strong taste of the garlic powder was just unpleasant. More often than not, it's best to trust your instincts.
Our local grocery store had sirloin steaks on sale for 2.99 a pound so I got two good steaks for 2.12 and they were as tender as any more expensive steaks I've ever fixed! I rubbed them with meat tenderizer and cracked black pepper and let them rest on the counter for about an hour. Then heated a cast-iron skillet and threw a little salt in the pan seared the steaks about 4 or 5 minutes per side until they released from the pan. This gave them a nice browned crust while the inside remained fork-tender. Didn't change a thing about the sauce these steaks were awesome!
I'm giving this 3 stars because the ingredients work but the preparation does not.
If you check out the low reviews, you'll see many indicate that the garlic was overpowering. This is because the directions say to simply toss in the butter, powder and raw minced garlic, then melt it.
What it should say is to saute finely minced garlic in just a small amount of butter until it begins to caramelize, then remove it from the heat and add the remainder of butter, stirring as it melts in. This will give you a rich but not overpowering garlic butter.
Adding garlic powder at that point is optional, it depends on how strong of a flavor you'd like.
Thank you for posting this recipe. My hubby and I found it to be wonderful. I used it on filet mignon for a special occasion and not a morsel was to be found afterwards. I also added chopped fresh chives and parsley to the butter. Just a little tip: During the holiday season I used a recipe very similar to yours to make refrigerated crescent rolls. After unrolling the crescent rolls flat on a baking sheet I brushed on a little of a mixture similar to this and everyone went wild. Of course we had turkey and ham (no need for garlic) and the cresent rolls were a lively surprise & hit. I also tried this on broccoli and it was lucious.