Adam Perry Lang's Butter-Basted Strip Steakcipes

By dizzybetts

Ingredients

• 4 4
• 8 - to 10-ounce boneless beef strip steaks, cut 1-1/4 inches thick
• 1/2 1/2
• cup unsalted butter
• 5 5
• cloves garlic, crushed
• 1 1
• tablespoon garlic salt
• 1 1/2 1 1/2
• teaspoons freshly ground black pepper
• 1/2 1/2
• teaspoon cayenne pepper
• 1 1
• bunch fresh rosemary

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

1. Let steaks stand at room temperature for 1 hour. For butter baste, in a small saucepan simmer butter and crushed garlic over medium heat 2 to 4 minutes. Let stand for 1 hour. Remove 2 tablespoons of the garlic butter; set aside.

2. To season steaks, combine garlic salt, black pepper, and cayenne pepper. Moisten hands with water and work seasoning into both sides of the meat. Let stand for 5 minutes.

3. For a basting brush, tie rosemary to the handle of a wooden spoon. Brush some of the butter baste on steaks. Grill steaks directly over hot coals for 8 minutes. Turn steaks; baste every 2 minutes. Stand steaks on edge, fat edges down, leaning against one another. Grill for 1 minute. Turn. Grill until steaks reach internal temperature of 145 degrees F. Transfer steaks to a cutting board. With a fresh basting brush, baste steaks with reserved garlic butter. Let stand 5 minutes.