Try this The Best Steaks Ever recipe, or contribute your own.
- Carbohydrate 10.6921750059066 g
- Cholesterol 0 mg
- Fat 0.0744600000912979 g
- Fiber 0.236087498815889 g
- Protein 0.383456250235179 g
- Saturated Fat 0.0154915000247113 g
- Serving Size 1 1 Serving (32g)
- Sodium 1.73475000176422 mg
- Sugar 10.4560875070907 g
- Trans Fat 0.0213480000290936 g
- Calories 41 calories
Step-by-step
- Place the softened butter in a bowl and use a fork to mash it.
- Add the garlic and fresh basil and gently stir to combine.
- Place on a sheet of wax paper and roll up, twisting the ends to press the butter into a uniform shape.
- Refrigerate for 2 hours, or freeze for 15 minutes to firm back up.
- Combine all the steak marinade ingredients in a zip close bag, then add the steaks.
- Make sure the steaks are covered in the marinade well.
- Allow the steaks to marinade for at least 15 minute, longer if possible.
- Let steaks sit at room temperature for at least 15 minutes prior to grilling.
- Heat the grill to medium heat then add your marinated steaks.
- Discard any leftover marinade.
- Grill to your desired doneness.
- Once the steaks are done, immediately add a tablespoon of the compound butter on top.
- Let it melt into the steaks, then enjoy!
Placing cold meat straight from the refrigerator onto a hot cooking surface seizes muscle fibers and yields unevenly cooked protein. Chemistry dictates how marinades and finishing fats alter texture and taste. Soy sauce provides sodium and amino acids that promote browning through Maillard reactions, while dry sherry introduces alcohol to dissolve fat-soluble aromatics. Honey contains fructose and glucose that caramelize rapidly under heat.
- Softening butter to room temperature ensures garlic and basil distribute evenly without separating the dairy solids during mashing.
- Rolling the compound butter in wax paper and chilling it for two hours firms the log for clean slicing into precise pats.
- Permitting the meat to rest at ambient temperature for fifteen minutes before cooking prevents thermal shock on the cooking surface.
- Discarding spent marinade prevents cross-contamination, as raw meat juices harbor pathogens that do not reach safe temperatures inside a cold liquid.
- Swapping soy sauce for tamari maintains the umami profile while removing gluten for restricted diets.
