Oven Broiled Steak

As a followup to the last post on great steak preparations, this is my second favorite way to have steak.

My grandmother got this recipe from one of the steakhouse's in Fort Worth, Texas that she and my grandfather preferred and this is the method used at Ruth's Chris Steak House! I kid you not, it really is how Ruth's Chris prepares their steaks. The difference is we don't have commercial equipment in our kitchens, so forget the sizzling platter. However, the end result is the same and is wonderful.

This is the way I prepare steaks when the weather prohibits outdoor grilling. Again, any cut may be used, but I still prefer Ribeye's and Mignon's for this method.

2 large thick cut (over 1") Ribeye steaks (bone-in or boneless)
Garlic powder
Onion powder
salt
pepper
butter

Place steaks in a cast iron pan or grilling pan. Sprinkle top side of the steaks with salt, pepper, garlic powder and onion powder. Then, place pats of butter all over top of each steak. This will add flavor and keep the steak from drying out.

Broil on high until steak is browned well and cooked to your preference. Remove pan from oven and turn the steaks. Sprinkle the other side with salt, pepper, garlic powder, onion powder and cover with more pats of butter. Return to oven to broil until desired doneness is achieved.

Plate and allow to rest for 5 minutes. Enjoy!

Grilled Steak With Garlic Butter

My Grandfather had two cattle ranches and farms where he raised cattle, crops as well as having pecan orchards. As a result of having the cattle ranches, we had the best beef available for our own consumption. My grandmother mastered their favorite steak preparations from the many steakhouses they visited when in Texas and other areas of Louisiana for rodeo's and auctions.

Her motto, and obviously the restaurants too, was to keep it simple. Forget the ketchup, A-1 Steak Sauce and marinating your steak in salad dressing. That's for amateurs! There are two ways they favored their steaks. This one is my favorite, Grilled Steak with Garlic Butter. You can use any type of cut but my preferences are ribeye's and filet mignon's. These simple ingredients bring out the flavor of the steak without masking it and are incredibly delicious.

Grilled Steak With Garlic Butter

2 large thick cut (over 1") Ribeye steaks (bone-in or boneless)
1/2 stick butter, softened
2 cloves garlic, pressed
salt
pepper

Press the garlic and mix it in with softened butter. When your grill is prepared and ready, grill your steaks on one side until ready to turn. After turning, sprinkle the cooked side with salt and pepper.

Allow other side to cook and turn again. Sprinkle it with salt and pepper. Once your steak is cooked to preferred doneness, flip again and spread a coating of garlic butter over the top of the hot side you just turned up. Remove from grill and flip it over onto the plate. Spread other, hot side, with garlic butter. Allow to sit 5 minutes before serving.

If there is any garlic butter left over, I either use it to butter some French bread or throw it in with some vegetables or on a baked potato. Mmmm, Mmmm, good!