Butter-Basted Strip Steak

By amt2mf

nutrition facts (Adam Perry Lang's Butter-Basted Strip Steak)
Servings Per Recipe 4, Calories 756, Protein (gm) 60, Carbohydrate (gm) 3, Fat, total (gm) 57, Cholesterol (mg) 257, Saturated fat (gm) 25, Monosaturated fat (gm) 20, Polyunsaturated fat (gm) 2, Trans fatty acid (gm) 3, Vitamin A (IU) 826, Vitamin C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 8, Sodium (mg) 973, Potassium (mg) 1052, Calcium (DV %) 30, Iron (DV %) 8, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

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

Details

Servings 4
Preparation time 30mins
Cooking time 70mins

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.