Tuesday, July 19, 2011

Steak with Garlic Butter

This is what I had for dinner Sunday night. Garlic knotsBourbon Glazed Carrots, green salad, and steak. Steak with Garlic Butter. It was quite tasty. I used to be intimidated by steak. Kind of in the same way that the prospect of making Angel Food Cake made my stomach clench up. I used to relegate responsibility to someone else if steak cooking/grilling was involved. Now I wish I'd never been scared of steak. It's just not necessary. Steak isn't hard to cook.

There are plenty of ways to cook a good steak. Grilling is the best way in my opinion, but it can also be wrapped in Aluminum Foil and put in the oven. Just searing a steak in a pan works well, too. I prefer grilling because I like seeing the grill marks on a steak. It looks nice. And then cutting it and the steak still being pink inside... Delicious. But even if you don't like your steak to be pink on the inside, you can cook a tender steak on the grill. The time just varies. Obviously.

I'm a devoted carnivore. I love steak. And I love Aldi and Farmers' Markets. Because Aldi and Farmers' Markets have good quality Steaks that I can afford. I bought Top Sirloin Steaks at Aldi last week.

Top Sirloin is usually the most expensive of the sirloins. It's also the one that's the most tender cut of the sirloins and it's not too fatty. I also like Top Sirloin Steaks because they don't have any bones in them. Having the bone in a steak creeps me out. T-bone Steak? Thank you, but no thank you.

The other thing I like about Top Sirloin is that it's pretty thick. It can be cut in slices. And if there is any steak left over, it can be used for sandwiches the next day.

But first you have to cook that steak.

Get the steaks out of the refrigerator about 30 minutes before you actually want to use them. This is important because the steak will take longer to cook if it's still cold. And then that will throw off your cooking times for each side.

About 15 minutes after taking the steak out of the refrigerator it should be seasoned. That way the steak will have time to absorb the salt and pepper and it's not going to end up all over the grill.

If you happen to have some good salt, like fleur de sel, sea salt or himalayan salt, use that. Sometimes all a steak needs is a great salt.

I also added some Paprika and Fondor. Fondor is a german 'all purpose' seasoning.
Start the grill and let it heat up, covered.
While the grill heats up, chop up some garlic.

Unless you also intend to make garlic knots you probably only need about 3 to 4 cloves of garlic.
Heat about 1/4 cup of butter (or an 1/8 butter and 1/8 olive oil) in a small sauce pan. And add salt and pepper and chopped up garlic.
Let that simmer while the steaks are being grilled.
The Grill should be hot now and ready for the steaks. Put them on.
Close the Grill again. Let the meat grill for about 2 minutes to sear the outside. Then carefully turn the steak over, using tongues and sear the other side for another 2 minutes. Open the grill again and turn the steak over again.

Now leave it alone in the closed grill for about 6 minutes and then turn it over and let it grill with the cover closed for about 7 minutes. So to sum it up, that's 2 minutes on each side and then 6 on one side and 7 on the the side.

The cooking times obviously vary depending on the thickness of the meat. My steaks were about an inch thick. So if yours are thicker increase the grilling time from 6 and 7 minutes to about 8 and 9 minutes.

Every time I write "thick" or "thickness" my fingers write "think" and "thinkness." WHY? Maybe I need to think more about thickness.

You'll also need to adjust the time if you want the steaks cooked rare or well done, as these times apply to grill a medium rare steak.

Take the meat of the grill.

Pour the prepared garlic butter over it and just let it rest on a plate covered with aluminum foil for about 5 to 10 minutes. This will allow the meat to absorb the juices and the garlic butter and get it to the desired temperature.

Serve immediately and enjoy (preferably without dumping any sauces, besides the garlic butter on it!)

Guten Appetit!

Garlic Buttered Top Sirloin Steak

- about 1 1/2 lb of Top Sirloin Steaks

- 1 teaspoon of pepper

- 1 teaspoon of (preferably good quality) salt

- 1/2 teaspoon of paprika

- about 4 garlic cloves

- 1/4 cup of butter

30 minutes before using them, take the steaks out of the fridge and let them come to room temperature.

15 minutes before grilling, season meat with 1/2 teaspoon of each: salt, pepper, paprika.

Heat up the grill.

Chop up garlic cloves and melt the butter in a small sauce pan.

Add the remaining salt and pepper (1/2 teaspoon each) and the minced garlic to the melted butter. Let this simmer on very low heat, while grilling the steaks.

Grill the steaks, depending on thickness, for about 2 minutes on each side to sear and then for another 6 to 7 minutes on each side to cook through; grilling them to be medium rare.

Take the steaks off the grill and pour the garlic butter over them. Let the meat sit, covered with aluminum foil for about 5 to 10 minutes and then serve immediately.

No comments:

Post a Comment