Recipe courtesy of Zachary Cryer
Recipe courtesy of Zachary Cryer
Show:
Food Network Challenge
Episode:
Challenge: Texas Steak Cook-Off
Dry the Water from the Steak
Getting reviews...
- Level: Easy
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 992
- Total Fat
- 86 g
- Saturated Fat
- 46 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 52 g
- Cholesterol
- 280 mg
- Sodium
- 929 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 992
- Total Fat
- 86 g
- Saturated Fat
- 46 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 52 g
- Cholesterol
- 280 mg
- Sodium
- 929 mg
Ingredients
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.
