Garlic and Herb Encrusted Beef Steak Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Garlic · Meat Dishes

Garlic and Herb Encrusted Beef Steak

From Dorothy McNett's recipes at

2-3 fillet or rib eye steak, or porterhouse or T-bone.......
olive oil or other flavorful oils as desired (garlic infused, sun-dried tomato infused, etc.)
6-8 cloves garlic, or more as desired
1/2 teaspoon fine sea salt
freshly ground peppercorns
1/2 teaspoon dried Italian herbs or Herbes d Provence

3-4 tablespoons port wine or prune juice
dollop of aged balsamic vinegar, if desired.
2-3 tablespoons butter, if desired

2-3 small red ripe tomatoes

Brush each steak with a little oil, to make the surface "tacky". In a small bowl combine the finely minced garlic, sea salt, peppercorns and herbs to make a rub or a paste. Rub or pack the mixture over the meat as evenly as possible. Preheat outdoor grill, or stove-top grill pan or a heavy bottomed saute pan. Brush the stove top grill pan or the saute pan with a little oil so that the meat will not stick when it hits the hot surface. Add meat and cook 2-3 minutes on one side, then turn and cook to your desired doneness. Remove meat to platter. If using the pan or stove top grill method, to the hot pan quickly add port or juice. Cook and stir 1-2 minutes to reduce the sauce but do not let it burn. Add the butter to lighten the sauce and then drizzle over the steaks. Serve with or on a bed of freshly cooked couscous. If grilling outdoors, drizzle just a tad bit of port or balsamic vinegar over the steaks before serving. Garnish each presentation with a tomato rose or sliced tomatoes.

Recipe created 2004-05-24.

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