So, the weather has finally turned here in Michigan to the mid 70s. It has been gorgeous the past few days and has allowed us a chance to finally start grilling outdoors. We love to grill out but it always takes a few times to get back in the groove. Where are the tools? How long does each thing take to cook? Is the grill hot enough?
I made homemade garlic butter the other day and wanted some on top of our steaks. If you are making this make it at least 24 hours in advance to allow the flavors to meld. The longer it sits the stronger it gets.
The steak was delicious. It was perfectly cooked to medium rare on the inside. Now, we need to get the temperature of the grill correct. See those grill lines faintly on the top of the steak? Because the grill was a bit too cold they didn’t get the nice sear lines. The steak cooked slowly and perfectly, so it was very tender and juicy, but just doesn’t look pretty. Cooking it at a lower temperature also gives it that kind of gray color rather than the brown caramelizing on the outside.
The problem with cooking at a higher heat is if you want it done more in the middle the outside may char or become dry before the center is done to your likeness. Thankfully, we all like it cooked medium-rare so that is a bit easier to cook.
The garlic butter was amazing! Adding just a bit while cooking and then a dollop on top as they came in the house added tons of flavor to the steaks which were super tender. I used no other flavoring or steak sauce on my steak.
This garlic butter would be great on bread, potatoes, or anything you put butter on!
- 1 cup salted butter
- 2 cloves of garlic, finely minced
- 2 tablespoons parsley, dried
- 1 teaspoon black pepper
- 1/2 teaspoon powdered garlic, if desired
- Soften butter to room temperature. Add to a small bowl with garlic, parsley and black pepper. Stir to combine well.
- Taste and if desired add a bit of powdered garlic (we love garlic!) and a bit of salt or pepper to taste.
- Cover with plastic wrap and refrigerate until ready to use.