Recipe courtesy of Zachary Cryer
Dry the Water from the Steak
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 992
- Total Fat
- 86
- Saturated Fat
- 46
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 52
- Cholesterol
- 280
- Sodium
- 929
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 10 min
Ingredients
4 (12-ounce) steaks, your choice
2 tablespoons kosher salt
8 ounces unsalted butter
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped cilantro leaves
1 tablespoon chopped garlic
Directions
- Rub steak with kosher salt and let stand for 15 minutes to 1 hour.
- Preheat grill over medium-high heat. While waiting, mix butter, rosemary and cilantro together, then portion into 4 (2-ounce) servings. Rinse the salt from the steak. Pat the steak completely dry. Rub garlic onto both sides of the steaks. Grill each side of the steak for 5 minutes or until desired temperature. Pull off grill and add the butter topping.