Tangy Garlic Steak Recipes

TANGY MARINATED STEAK RECIPE

Steps:

• Place steaks in a container or large Ziploc bag. In a bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, mustard, garlic and salt and pepper. Pour marinade over steak and let sit in the fridge for at least 4 hours (overnight is best). Preheat your grill or pan to medium-high heat. After ten minutes, place steaks on hot grill or pan. Cook for 5-7 minutes on each side, or until they reach desired wellness.

STEAK WITH GARLIC BUTTER RECIPE BY TASTY

Steps:

• Preheat oven to 250°F (120°C).
• Season the steak evenly with the salt and pepper on all sides.
• Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.
• Heat the canola oil in a skillet or stainless steel 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.
• Place the herbs and garlic on top of the steak, and push the steak toward the top of the pan. Tilt the pan toward 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.
• 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 how rare steak feels 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.
• Rest the steak for 10 minutes on a cutting board. Slice, then serve!
• Enjoy!

GARLIC BUTTER STEAK RECIPE BY TASTY

Steps:

• Preheat oven to 200°F (95°C).
• Generously season all sides of the steak with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done (you monster).
• Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
• Sear the steak for 30 seconds on the first side, then flip.
• Add the butter, garlic, rosemary, and thyme and swirl around the pan.
• Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
• Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
• Turn the steak on its side and cook to render off any excess fat.
• Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
• Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
• Enjoy!