Impress your significant other (& yourself) with this surprisingly easy steak recipe!
While steaks are marinating, roast your garlic and whip up your compound butter. Then your butter can harden while your steak is cooking and be ready by the time you're serving dinner!
Rare - 125°F
Medium rare- 135°F
Medium - 145°F
Medium well - 150°F
Well done - 160°F
*Keep in mind that internal temperature will continue to rise up to 5°F after taking it off the heat source.*
1" thick ribeye
2 tsp coarse kosher salt
1 tsp garlic powder
1 tsp onion powder
2 tsp Montreal Steak
Garlic Compound Ingredients:
Compound butters are great because they are customizable. Add your favorite seasonings and herbs to make the ultimate compound butter! This Roasted Garlic Compound Butter can be used on meat, steamed veggies, pastas and more!
When wrapping butter, you can use plastic wrap, parchment paper, or wax paper.
1 stick of salted butter
1 bulb of garlic olive oil
1-2 sprigs of parsley
a pinch of pepper
a pinch of thyme
a pinch of paprika
**a pinch or two of salt if using unsalted butter**
- Preheat oven to 400°F.
- Cut head of garlic bulb off, leaving the root intact.
- Place in the center of a foil square and drizzle with olive oil.
- Wrap up garlic, and place in the oven upright.
- Take butter out of the refrigerator to soften.
- Bake garlic for 1 hour. Then let cool slightly before
- Place soft butter into a small bowl. Squeeze roasted garlic in, add finely chopped parsley and seasonings. Mix well.
Wrap up in plastic wrap or place in a butter dish.
Refrigerate for an hour to harden.
- Sprinkle 3/4 - 1 tsp coarse kosher salt onto cach side of the steak.
- Lightly sprinkle with garlic and onion powder.
- Sprinkle 1 tsp of Montreal steak seasoning on each side, as well.
- Press seasoning into meat, and place steak in a ziploc bag. Let this marinate in the fridge for one hour up to overnight.
- Remove steak from refrigerator, and let it rise to room
temperature for even cooking.
- We used a charcoal grill and scared the steak over the flame for 3 minutes on each side.
- After searing, we moved the steak to the cool side of the grill to continue cooking until it reached an internal temperature of 135°F for medium rare.
- Once it reaches the temperature of your choice, place the steaks on a platter or cutting board and let them rest for 10 minutes to let the juices redistribute throughout the meat.
- Top with a slice of homemade roasted garlic butter and enjoy!