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Steakhouse Marinade and Garlic Butter

Steak is marinaded in  olive oil, soy sauce, garlic and spices and then the sizzling steak is topped off with dreamy garlic herb butter. 

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 2 large steaks I used t bone steaks*

Marinade

  • 1 tsp Dijon mustard
  • 1/2 tsp minced garlic 1 large garlic clove
  • 1/2 tsp onion powder or sub with garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coriander
  • 1 teaspoon steak seasoning, freshly ground (add more to taste, if desired)
  • 1 tbsp soy sauce
  • 1 tbsp Olive oil Any oil is fine
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar

Garlic Herb Butter

  • 1 stick unsalted butter
  • 1/8 cup fresh parsley *see note chopped
  • 3 cloves garlic (crushed and minced fine)
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper, ground
  • 1/4 teaspoon kosher salt

Instructions

  1. Mix together mustard, garlic, onion powder, paprika, coriander and steak seasoning. Then mix in remaining ingredients.

  2. Place steak in a ziplock bag or a tupperware container.  Add the Marinade and marinade for a least 3 hours or overnight.

  3. Remove from the fridge 1 hour before cooking to bring to room temperature. 

  4. Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).
  5. Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.

  6. Serve with Garlic Herb Butter.  (And a baked potato!!) 

Steakhouse Garlic Herb Butter

  1. Put the butter in a bowl and leave at room temperature until it is soft enough to work with.
  2. Add all the other ingredients and mix with a fork to combine thoroughly.

  3. On a piece of plastic wrap, scoop out butter onto the wrap, and shape into a log,  Pull sides of plastic wrap over to seal, twisting ends tightly.

  4. Roll wrapped butter back and forth to create a log. Place in refrigerator or freezer to harden.

  5. When ready to use, unwrap and slice into 1/4-inch rounds. Place on top of hot, juicy steaks just before serving. Yum!

Recipe Notes

Use a grilling type of steak for this recipe, T-bone, New-York Strip, rib-eye are good choices.

*Sometimes I add 1/2 parsley and 1/2 chives to the garlic butter mixture.