Garlic Butter Steak and Potatoes Skillet
Too lazy for dinner? I got you covered, make this delicious Garlic Butter Steak With Potatoes Skillet. Very Juicy and Tender.
1 lb Eye of Round Steak (Flank, Sirloin, Ribeye etc)
3 tbps Soy Sauce
3 Tbsp Worcestershire Sauce
1 tsp Blackpepper
1 tbsp Chilli Sauce (Any Chilli
Sauce)
Some oil
5-6 Garlic Cloves (Mince it
2 tbsp Butter (salted Butter)
3 tbsp Cooking Oil
1 tsp Salt
3 tbsp Water (add a little if you want it more saucy)
½ Tsp Blackpepper
2 tsp Chilli Flakes
Fresh Thyme
Fresh Oregano
Fresh Rosemary
340g Mini Yellow Potatoes
#steak #garlicbuttersteak #dinner
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Ingredients!
4 NY trips
1 tbsp complete seasoning
1 tsp galic salt
1 tsp ground black pepper
5 garlic cloves minced
fe rosemary and thyme sprigs
4 tbsps olive oil
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How to Cook Garlic Butter Steak| Easy Steak Recipe
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How to Cook Garlic Butter Steak, Easy Steak Recipe, New York strip Steak Recipe
Hey guys in today's quick recipe I'm going to show you guys How to Cook Steak Perfectly Every Time, in today's menu we have New York strip steak. This steak recipe is quick and easy and it is absolutely delicious. If you're looking for an easy steak recipe try this thin sliced New York strips steak they can be cooked on a stove top or grill, oh! and they are perfect for steak fajitas as well.
Ingredients!
12 Shrimp
1/4 tsp paprika
1 tsp complete seasoning
1/2 Italian seasoning
salt to taste
1/4 tsp sazon
ground black pepper
Steak
2 Thinly sliced New York steak
salt and pepper to taste
1/2 tsp Italian seasoning
1/2 tsp complete seasoning
1 stick unsalted butter
1 tbsp chopped garlic
1 tbsp chopped thyme
1 tbsp parsley
Cook steak and shrimp on medium high 1-2 minutes per side!
Good Luck!
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Are you a meat lover? Try this Steak with Garlic Sauce
A fairly simple perfect steak recipe for meat lovers. You’re a meat lover? Awesome! Keep reading… This recipe is all about the meat, so buy the best you can afford.
For this recipe I used a prime cut of grass fed rib eye beef. Each piece, untrimmed with the bone was 820 grams or 1 pound 13 ounces! These are not cheap, but still worth every cent. They are mammoth big steaks, and you could certainly share one between two people. I just know that meat lovers will want to eat the whole thing.
It’s important to take the steaks out from the fridge 20 minutes or so before cooking. This will be less of a shock once it hits that griddle, and it will help retain its juices.
I like my ribeye with the bone, it gives a better flavour plus it’s great to use as a handle, eating caveman style. I also like to French it up a little, by trimming away all the sinew and scraping away any meat off the bone. This makes it look so much nicer, worthy of being in a restaurant. Have you ever seen cavemen in a restaurant? Moving on!
You want a steak of at least 1 ½ inch thick. I wouldn’t go much less than that. If you have a laser thermometer, it’s best to heat your griddle pan or BBQ griddle around the 230°C - 450°F mark.
Once cooked and removed from the oven, for medium rare, you should look for 55°C or 130°F internal meat temperature. I do recommend a meat thermometer to be sure, but please don’t turn it into a pin cushion, you will lose all those beautiful juices. The steak will also continue cooking a little when resting. If you prefer less or more cooked, then that is up to you to add or subtract. The 10-minute timing in this recipe is an approximation only.
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Steak With Garlic Butter
Here is what you'll need!
Makes 1
Ingredients
1-inch thick rib eye steak, 1-2 pounds
2 tablespoons Kosher salt
2 tablespoons freshly ground black pepper
4 tablespoons canola oil
3 tablespoons butter
2 sprigs thyme
2 bunches rosemary
2 cloves garlic, crushed
Preparation
1. Preheat oven to 250°F.
2. Season the steak evenly with the salt and pepper on all sides.
3. Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.
4. Heat the canola oil in a skillet or stainless steak pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip. Immediately, add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.
5. Place the herbs and garlic on top of the steak, and push the steak towards the top of the pan. Tilt the pan towards you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30-45 seconds. This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.
6. To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel like what rare steak feels like when pressing the surface of the steak. For medium rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.
7. Rest the steak for 10 minutes on a cutting board. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
Garlic Butter Steak & Creamy Mushroom Sauce
Garlic Butter Steak & Mushroom Cream Sauce is a perfect dinner! A little butter adds something special to your steak in less than 10 minutes!
FULL RECIPE: