Grilling season is here! Actually, I think I may have mentioned this before, we are the crazy family on the corner that grills all year round. Snow, ice, and wind you’ll find us on the top of the hill with the smoky aroma billowing around our house. But the warmer weather is definitely a plus! There is nothing like the grill flavor. And speaking of flavor, this simple steakhouse marinade creates some serious goodness. The end results are the best juicy, tender and delicious steaks. And of course, I love my toppings! For the perfect steakhouse steak, you gotta try a dollop of garlic herb butter on your sizzling steak. The butter will slowly melt over your perfectly cooked steak. Divine!!! And you don’t have to limit this topping to steak; try it on pork chops, chicken, and fish. I like to freeze it and always have it on hand when the grilling fever strikes!
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.
- 2 large steaks I used t bone steaks*
- 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 tbsp soy sauce
- 1 tbsp Olive oil Any oil is fine
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 teaspoon steak seasoning, freshly ground (add more to taste, if desired)
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
Mix together mustard, garlic, onion powder, paprika and coriander. Then mix in remaining ingredients.
Place steak in a ziplock bag or a tupperware container. Add the Marinade and marinade for a least 3 hours or overnight.
Remove from the fridge 1 hour before cooking to bring to room temperature.
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).
Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
Serve with Garlic Herb Butter. (And a baked potato!!)
Steakhouse Garlic Herb Butter
Put the butter in a bowl and leave at room temperature until it is soft enough to work with.
Add all the other ingredients and mix with a fork to combine thoroughly.
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.
Roll wrapped butter back and forth to create a log. Place in refrigerator or freezer to harden.
When ready to use, unwrap and slice into 1/4-inch rounds. Place on top of hot, juicy steaks just before serving. Yum!
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.