Mouth Watering NY Strip With Whipped Garlic Butter

INGREDIENTS:

1 stick of butter
4 cloves of garlic
1/2 tbsp cilantro
1 shaker/grinder of Montreal Steak Seasoning
1 Fresh Cut NY Strip
Olive Oil

YOU'LL NEED:
1) Small Bowl
2) Mixer with standard mixer attachment & whipping attachements
3) Grill
4) Tongs or something to flip your steak
5) Paper Towel
6) Sauce Brush

Tips & Tricks
1) Butter usually needs at least 1 hour to soften a decent amount. If you forget, you can place it in the microwave for 10 seconds. Personally, I just like to leave it out for a few hours prior to starting dinner rather than microwaving.



Directions:

1) Grab your cuts of beef and give them a few shakes of your montreal steak seasoning. Montreal steak seasoning (if you don't have any) is basically a mixture of black pepper, sea salt or coarse salt, and garlic. Don't add a lot because we'll be adding some to our garlic cilantro steak glaze as well.

2) Prep the Grill. Go ahead and get your grill up to temperature. Don't forget to clean it prior to getting started. How do I know when your grill is hot? Visit my post on how to properly prepare your grill, and you'll be good to go!

3) Grill masters are artisans. We like to make sure we select the best cut of beef. We make sure our grilling environment has every tool under the sun that we could possibly need. We EVEN grill specific patterns into our steaks. My personal favorite is the cross hatch!

4) I get my grill up to about 450 degrees, and sear the outside of the steaks in order to help it better retain the juiciness of the cut. It only takes about 1 minute per side (remember! cross hatch!), and then I turn down the heat to about Medium to slowly cook the center of the steak. How do I know when it's done? We'll find out in just a minute, but for now, let's go ahead and make our garlic butter steak glaze while our steaks are cooking.

******GARLIC CILANTRO STEAK GLAZE********
This Garlic Cilantro Steak Glaze will blow you away. I guarantee you, it will make your steaks better than 90% of the steaks you can get from restaurants!

5) Combine your butter, cilantro, garlic, and montreal steak seasoning in a bowl. Hopefully, you remember to pull your butter out at least an hour before starting this so it could soften up. If not, pop it in the microwave for 5-10 seconds to soften it up.

6) Mix the ingredients with your hand mixer until you have what looks like a thick paste.

******ARE OUR STEAKS DONE?******
7) Time to check on our steaks to see if they are done. For the love of all that is holy to that grill, DON'T cut into your steak (amateur!), we'll poke our steak to see just how done it is! Here is a very simple method. Take your thumb and touch it to your index finger. If you poke the heel (base of your thumb) of your hand, and then poke the steak, and they feel the same, your steak is RARE. Here is our finger "doneness" scale:

Thumb to Index: RARE
Thumb to Middle: MEDIUM-RARE to MEDIUM
Thumb to Ring: MEDIUM WELL
Thumb to Pinky: WELL

It may sound like a strange way to check to see if your steaks are done, but I've been perfectly cooking steaks of all types for years now using this method!

NOTE: You can always throw your steaks back on the grill if they are undercooked. However, once a steak is overcooked, there's no going back, so err on the side of undercooked!

8) Alright! Our steaks are done! Grab your platter and your bowl of garlic cilantro steak glaze. As soon as you take the steaks off the grill, when they are still piping hot, generously brush on the steak glaze with the sauce brush. We aren't done yet though!

9) DON'T cut into that steak for about 3-5 minutes. The meat is still cooking. I like piping hot steaks too, but if you cut into it as soon as you take it off the grill, all of the juices will rush out. Give it just a few minutes to finish cooking (it'll still be hot!), and now when you cut into it, the meat will retain more of its juices!

10) ENJOY!

Side Recommendations:
Garlic Whipped Potatoes