There was a (sad, unfortunate, unenlightened) time in my life when I would have passed judgement on someone putting butter on steak. Now I pass judgement on someone not putting butter on steak. I need to work on the judgement thing, but you (and you know who you are!) need to work on the pairing of the two most fabulous bovine products: steak and butter.
It’s embarrassing that it took seeing a picture of this in a magazine to make me think ‘wow, steak drizzled with garlic butter… now that’s a piece of heaven.’ Maybe it’s because I have always thought steak + butter was taboo? Like two secret shames all rolled onto one plate? But we all know restaurants have been basting their steaks in butter since the dawn of time, so why don’t we just embrace the fact that butter on steak is perfectly acceptable. In fact, it’s just perfect.
It’s pretty obvious from my meat + sauce post frequency that I’m a little obsessed with… meat + sauce. If you think preparing a sauce for something that is still great on its own (steak) is pointless, then garlic butter should be your gateway sauce. It’s mega-easy and mega-delicious. Then you’ll become so hooked that you’re attempting other butter-centric sauces, like bernaise and hollandaise. Then you’ll take up residence in the deep, dark world of sauces to slather on your primal meat selections, and you’ll never look back.
- 6 cloves garlic
- Kosher salt
- 1-1/2 lb. skirt steak, trimmed and cut into 4 pieces
- Freshly ground black pepper
- 4 T butter
- 1 T chopped fresh flat-leaf parsley
- Preheat your grill to high heat.
- Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly with salt and mince it.
- Pat the steak dry and season generously on both sides with salt and pepper. Grill about 3 minutes per side for medium rare. Transfer the steak to a plate and let rest while you make the garlic butter.
- In an 8-inch skillet, melt the butter over low heat. Add the garlic and cook, swirling the pan frequently, until lightly golden, about 4 minutes. Lightly salt to taste.
- Slice the steak, spoon on the garlic butter, sprinkle with parsley, and serve.