A good cut of steak only needs minimal seasoning to enhance its flavor and I like adding a hint of garlic in addition to coarse salt and black pepper to give it a nice aromatic crust. Top it with herbed butter and you have a flavor explosion in your mouth! Don’t forget to make the sautéed sweet potatoes and mushrooms to make this a completely satisfying meal, guaranteed!
Garlic Butter Sirloin Steaks
Servings: 4
Ingredients
Steaks:
- 4 8 oz. Omaha Steaks Top Siloins
- 1/2 tsp. garlic powder
- 1/2 tsp. Himalayan sea salt
- 1/2 tsp. coarse ground black pepper
- 1 Tbsp. ghee
Herb Butter:
- 1/2 cup salted butter, softened
- 1 Tbsp. fresh parsley, finely chopped
- 1 Tbsp. fresh chives, finely chopped
Sweet Potato and Mushroom Side:
- 4 large sweet potatoes peeled and cut into bite sized cubes
- 6 oz. shiitake mushrooms, sliced
- 12 cloves garlic, skin on, smashed
- 4 Tbsp. Ghee
Instructions
- Prepare the herbed butter an hour before cooking the steaks so that it has time to set in the freezer.
- Combine butter, parsley and chives in a small bowl and scoop it onto an 8”x 5” piece of parchment paper.
- Roll it and twist the ends just enough so that the herbed butter is shaped like a small log, about 1 ½” diameter. Place in the freezer to harden.
- Bring steaks to room temperature 30 minutes before cooking. Rub both sides with 2 tsp of ghee and season with garlic powder, salt and black pepper. Lightly press the seasonings so that it sticks to the meat.
- On a preheated outdoor grill, cook the first side for 7 minutes. Flip it to the other side and cook for another 5 minutes for medium rare.
- Remove from the grill, place it on a plate and brush both sides with the last teaspoon of ghee.
- Cover with foil and let it rest for 5 minutes.
- Meanwhile, prepare the side by melting ghee on a skillet over medium high heat. Add sweet potatoes and sauté for 3 minutes.
- Once it’s halfway cooked, add the shiitake mushrooms and garlic cloves. Sauté everything together until the mushroom shrinks in size and the sweet potatoes can easily be pierced with a fork.
- Turn off heat, add half of the herbed butter log and mix so that it slowly melts and combines with the mushrooms and sweet potatoes.
- Plate each piece of steak and add a slice of herbed butter on top and serve with sweet potatoes and mushrooms on the side.
Notes
* Ghee is clarified butter and can be substituted with any oil of your choice.
* To adjust the desired doneness according to your preference, use this cooking chart by Omaha Steaks.
* To adjust the desired doneness according to your preference, use this cooking chart by Omaha Steaks.
