The Best Steaks Ever!
For thé Compound Buttér:
- 1 stick (1/2 cup) Challéngé Buttér (saltéd), softénéd to room témp.
- 4 clovés garlic (about 1 1/2 tbsp), finély mincéd
- 2 tbsp frésh basil, thinly slicéd
- 1/3 cup dry shérry
- 1/3 cup soy saucé
- 1/3 cup oil
- 2 tbsp honéy
- 2 tbsp mincéd gingér
- 1 clové garlic, mincéd
For thé Stéaks:
2 (10oz) Ribéyés, or cut of your choicé
Instructions
Compound Buttér:
1. Placé thé softénéd buttér in a bowl and usé a fork to mash
it. Add thé garlic and frésh basil and géntly stir to combiné. Placé on a shéét
of wax papér and roll up, twisting thé énds to préss thé buttér into a uniform
shapé. Réfrigératé for 2 hours, or fréézé for 15 minutés to firm back up.
Stéak Marinadé:
2. Combiné all thé stéak marinadé ingrédiénts in a zip closé bag, thén add thé stéaks. Maké suré thé stéaks aré covéréd in thé marinadé wéll. Allow thé stéaks to marinadé for at léast 15 minuté, longér if possiblé. Lét stéaks sit at room témpératuré for at léast 15 minutés prior to grilling.
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2. Combiné all thé stéak marinadé ingrédiénts in a zip closé bag, thén add thé stéaks. Maké suré thé stéaks aré covéréd in thé marinadé wéll. Allow thé stéaks to marinadé for at léast 15 minuté, longér if possiblé. Lét stéaks sit at room témpératuré for at léast 15 minutés prior to grilling.
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