Here are my tips and tricks – I promise though – it’s so easy! And that melted garlic butter on top is to die for!!!!
Sometimes that sear is just perfect but the inside is nowhere to be cooked. So by the time the inside is cooked, your crusty exterior is basically, well, dead at this point.
So here it is – that juicy, crisp steak cooked just the way you want it, topped with a garlic compound butter that is off. the. hook.
You can put that butter on anything and everything – dinner rolls, toast, chicken or seafood. You name it. You can also prep the butter ahead of time and freeze as needed.
I mean, you never know if there’s going to be a butter shortage so let’s just play it on the safe side.
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste
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