- (About 3 pounds total) Steak of Your Choice
- (4 Tablespoons) Olive Oil
- (5 Tablespoons) Red Wine Vinegar or Apple Cider Vinegar
- (4 Cloves Minced) Garlic
- (1 Teaspoon) Brown Sugar
- (1 Teaspoon) Italian Seasoning
- (1/4 Teaspoon) Salt
- (1/4 Teaspoon) Pepper
- (1/4 Teaspoon) Red Pepper Flakes
- (1 Stick) Butter
- (2 Cloves Minced) Garlic for Butter
- (1 Tablespoon) Fresh Rosemary
- (1 Tablespoon) Fresh Thyme
Start by thawing out your steaks. Once they're ready to go, you can start your marinade!
- Combine 4 cloves of minced garlic, olive oil, vinegar, brown sugar, Italian seasoning, salt, pepper, and red pepper flakes.
- Place steaks in a flat-bottomed dish and pour marinade on top. Cover the pan with plastic wrap. You can use a plastic bag as well. Set in the refrigerator for 24 hours.
- Prepare the butter. Place 1 stick of butter in a bowl and add garlic and fresh herbs. Stir to combine. Scrape butter out of the bowl and onto a piece of plastic wrap then roll into a log shape. Set in the refrigerator until it hardens. (I'll be honest, when I tried this recipe, I was lazy and did not take the time to make my butter into a log. I just threw it all together, whipped it up, and plopped it on the steaks!)
- Heat your pan on about medium high heat. I like to cook my steaks in my iron skillet on my tiny stovetop burners, but everyone has their preference for how they cook their steaks. Do what you like best! I throw a hunk of butter and sometimes a splash of olive oil in my pan. Let that melt.
- Now its time to cook the steaks! We like to eat ours pretty red/pink. I cooked my 1.25" steaks for 3 minutes on each side. If you like yours less pink, I would suggest 4-5 minutes per side.
- Once they're finished cooking, pull them out and set them on a tray or plate. Now you can place a chunk of your herbed butter on top and let it melt all over. Yum! Let the steaks rest for a couple minutes before cutting into them.
If I have time, I like to make homemade fries to go with our steak meal. Baked potatoes or a salad pairs nice as well.
I found this recipe on www.sundaysuppermovement.com