Grilled Steakhouse Sirloin With Garlic Mushroom Butter Recipes

GRILLED STEAK WITH GARLIC BUTTER MUSHROOMS

Steps:

• Start by taking your steaks out of the refrigerator and season them with salt and pepper. You can even season them the night before if you are organized. 30-40 minutes is the minimum time you should allow to season the steaks.
• Preheat your grill to medium-high to high (450-500) degrees F
• To make the garlic butter, mix the butter, garlic and fresh herbs in a bowl and set aside for the moment.
• Place a large cast-iron skillet on the grill and allow to heat through.
• To the hot skillet add the olive oil, a dollop (1-2 TBSP) of garlic butter into the pan along with the mushrooms. Shake the pan (or stir) to coat all the mushrooms. BE CAREFUL THE PAN WILL BE VERY HOT!! Use a good quality oven mitt if you are picking up the skillet!
• If you need to, add a little more garlic butter to the skillet, just make sure you keep about 2 TBSP in reserve, one for each steak.
• When the mushrooms are just about done put your steaks on the grill.
• Only turn the steaks once, you can, however, move the steaks 45 degrees while cooking on each side to get that XX grill pattern on the steaks.
• Once the steaks have reached the desired doneness and your mushrooms are done, remove everything from the grill.
• Loosely foil your steaks and allow them to rest for 5 minutes.
• Once you have the steaks plated plate place 1 TBSP of the garlic butter on each. Divide the mushrooms between the plates.
• Sit down and enjoy a well-deserved feast!

GRILLED SIRLOIN STEAK WITH SUMMER VEGETABLE RAGOUT AND STEAK FRIES

Steps:

• Tomato mushroom sauce: Saute the garlic and shallots in olive oil until tender, about 4 minutes. Add the corn, mushrooms, and demi-glace and bring to a simmer. Reduce by 1/4. Add tomatoes and remove from heat. Swirl in whole butter and add salt and pepper, to taste.
• Tom's Steak Fries: Place potato in salted, cold water and bring to a boil. Reduce heat and simmer for approximately 20 minutes. Drain and cool potato. Quarter and deep-fry until golden brown. Season with salt and pepper.
• To assemble dish: Place grilled steak in the center of the dish. Spoon vegetables and sauce over the steak. Top with spinach and onion and drizzle with A1 dressing.
• Mix together all of the ingredients, to taste.

SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Preheat grill for high heat.
• In a pan, melt butter and add garlic powder and minced garlic.
• Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness.
• When done, transfer to plates.
• Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
• This can be made in the oven, on the stove top or on the grill. I prefer to make these on the grill.

SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

GRILLED STEAKS WITH MUSHROOM SAUCE

Steps:

• Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.

SIRLOIN STEAK WITH MUSHROOMS

Steps:

• Season steak with salt and pepper on both sides.
• Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
• Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.

SIRLOIN WITH BLUE CHEESE BUTTER

Steps:

• In a small bowl, combine the blue cheese, butter, walnuts, parsley and 3/4 teaspoon rosemary. Shape into a 5-in. log; wrap and refrigerate until firm, 30 minutes., In a small food processor, combine the garlic cloves, salt, pepper and remaining rosemary. Cover and process until blended. Rub over both sides of steaks. , Grill steaks, covered, over medium heat or broil 4-6 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Unwrap blue cheese butter; cut two 1/2-in.-slices from log. Place one slice on each steak. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.

GRILLED STEAKHOUSE SIRLOIN WITH GARLIC MUSHROOM BUTTER

Steps:

• In a small mixing bowl, combine butter, garlic and 1/2 package of mushroom gravy mix.
• Mix well or put in a food processor and blend until well mixed.
• Chill butter in refrigerator while preparing steak.
• In a medium mixing bowl combine steak sauce, Merlot, and steak seasoning.
• Place steak in a pan and coat with half of mixture.
• Use the other half to baste meat with.
• There is no marinating time, but while the grill heats and the table gets set, I leave the steaks in the refrigerator for about 30-45 minutes.
• Preheat grill and grill steaks about 5 minutes on each side or until desired doneness.
• Baste with remaining wine steak sauce mixture.
• Cut each steak into 4 serving portions and top each portion with 1 heaping tablespoon of Garlic/Mushroom butter.