The Country Cook: Best Steak Marinade and Steakhouse Butter

Tuesday, May 17, 2016

Best Steak Marinade and Steakhouse Butter

Father's Day is just around the corner and this month also happens to be National Barbecue Month. The meal I am going to share with you today is hands-down my husband's favorite. He is steak and potatoes  - ALL. THE. WAY. I'm going to share my secret-recipe steak marinade (um, not so secret anymore, huh?) 
Then I'm going to show you how to be a grillmaster and grill up those steaks to make them look and taste just like they do in the restaurants thanks to the new Kingsford® Professional Briquets  and a few easy techniques. Look, if I can do this - I know you will have no problems - trust me on this. And then we're going to top those steaks off with my steakhouse butter. It goes on the steaks when they come off the grill. Mmmmmm.....hang on a second. Need a moment. Let me wipe this drool up off my keyboard. Seriously. So. Good! 
I went with the bone-in New York strip steaks this time because they were on sale at Kroger. My preferred steak is the filet. If I can find that at a decent price, it is worth every penny. It cooks up like buttah! You can easily take two small filets and butterfly them so that they aren't so thick and cook up quickly. The flavor is so doggone good. Filets don't really need any seasoning other than salt and pepper. But with less expensive cuts of steak like a NY strip, they sometimes need just a little push to help tenderize them and give them a boost of flavor. So when I find steaks on sale, like I did this time, I break out my special marinade. 
Marinade Ingredients:
1/3 cup extra virgin olive oil
1 tbsp. red wine vinegar
1 tbsp. steak seasoning 
1 tbsp. minced garlic
1 tsp. kosher salt
1/2 tsp. pepper
2 (1 lb.) bone-in (or boneless) NY strip steaks
*gallon-size ziploc bag
Note: Use your preferred steak seasoning brand. Montreal Steak seasoning or 21 Seasoning Salute (from Trader Joes) are my two favorites. If you don't have red wine vinegar, just go with a regular white, distilled vinegar. Also, I just use the store-bought minced garlic. It works great for this and is a time saver! 
Measure all the ingredients into the ziploc bag. Seal the bag and squish all the ingredients around until combine. 
Place both steaks into the bag and smooth it down to get most of the air out. Squish the steaks around in the marinade to make sure they are both fully coated. Pop the sealed bag into the fridge to marinade overnight or for at least an hour.
Next up: Steak Butter! It is full of fresh herbs and garlic. It not only works great on grilled steaks but it's perfect for grilled chicken too! You slice a bit of it on a warm steak and it melts and then you can scoop up the flavor with each slice. So, so yummy! 
Steakhouse Butter Ingredients:
2 sticks salted butter, softened to room temp.
1/2 tbsp. minced garlic
2 tbsp. fresh chives
1 tbsp. fresh thyme
1/2 tbsp lemon juice
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Chop up the thyme leaves (not the stem part) and the chives. (I recently planted some herbs and have them in pots just outside my kitchen. This is one of the many things I love about spring and summer - fresh herbs!)
You want them diced finely. 
Mix together the softened butter with the fresh herbs. 
Add in minced garlic, salt & pepper. Stir really well. 
Add butter mixture (the professionals call this a compound butter) onto some plastic wrap.
Wrap it up into a log. Then pop it into the fridge.
When you're ready to grill, bust out those Kingsford® Professional Briquets. Now, here's what makes these briquets really special. Kingsford® Professional Briquets are made with premium wood char for a hot, consistent burn. 
They deliver a hotter temperature that is great for searing and a consistent burn that is key for smoking large cuts of meat. And to get that steakhouse style look and taste, we need the high heat for searing. So first, I put about 100 of the Kingsford® Professional Briquets and place them into a chimney starter. You don't need any lighter fluid and it takes about 10-15 minutes for the coals to get ready. 
Put a balled up piece of newspaper into the bottom of the chimney and then light the newspaper in several spots. The chimney and coals will do the rest. I have a half propane/half charcoal grill. So I use the gas side to light up my chimney. Once the fire reaches the top of the briquets, they are ready! This is a good time to prep your steaks. Take them out of the fridge and let them come to room temperature.
Carefully pour the coals onto one side of the grill (this will create two zones: one for direct cooking and one for indirect.) 
The two zone heating is perfect for any flareups (you can just move the meat over to get it off the high heat) but it also helps create those purdy grill marks! 
Time to put the steaks on!  
Grill each side for about 2-3 minutes each. 
Then place them onto the opposite side of the grill where you didn't place any coals. 
At this point, I take the temperature of the steaks. 145F degrees is a medium-cooked steak. If you like them more well-done, then allow them to cook over the indirect heat for a few more minutes until the desired temperature is reached. 
I took the steaks off the grill and allowed them to rest for about 5 minutes. Pop a slice of your homemade steak butter on top and allow it to melt as the steak rests. 
Then I served it up with our favorite potato packets: RECIPE HERE, and a Caesar Salad. 
Dig in! 

This is a sponsored conversation written by me on behalf of Kingsford. The opinions and text are all mine.

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