How to Professionally Cook a Steak the Steakhouse Way

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TOP Reviews:

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!

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

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!

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.

We are strictly a “tenderloin” steak family, but my sister bought us a bunch of sirloin steaks that I had no idea what I was going to do with. I tried this recipe (I tenderized the steaks first though) & we could not believe the results. Even my husband agreed that we have had some tenderloin that was not this good!


2 filet mignon or rib eye steaks…

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