I love beef and the flavor of beef. Many strong sauces and rubs do not enhance the flavor of beef, rather in my humble opinion, detract from it. (I'm not knocking marinades and rubs - they do have their place, obviously) But I am more of a beef purist than some folks.[p]Well here is a simple, uncomplicated, recipe, that truly does steak justice. I came across it on an inter-net site and it was posted by someone named Solana. Here is her simple but fantastic recipe:[p]1/2 cup butter.
2 teaspoons garlic powder.
4 garlic cloves
Sirloin Steak ( 4lbs)[p]Put the butter, garlic powder and crushed cloves in a small saucepan. Melt over medium high heat. Set aside.[p]Salt and pepper steak on both sides to taste. [p]I then did the steak on the BGE following the directions of others on this Forum some time ago.[p]I heated the BGE to 450 - 500 as has been suggested. Some like it hotter. I find these temps are adequate to get a nice sear mark. I think a crust is unnecessary to seal in the juices. Searing is more for appearance than for taste. Again, my opinion after doing steak for more than 20 years.[p]Put steak on direct heat - Seared steak 3 minutes on each side with vent wide open and daisy wheel completely off.[p]Then I completely shut vent, and let steak on 5 minutes (medium pink center). I took it out, placed on platter, poured the garlic butter on the steak. Let it set for 3 minutes, and then go at it.[p]What a wonderfule taste! What a juicy steak. And not as rich, as I thought would be the case because of the butter. My wife who likes steak simply loved it. I did too! It was a great success. I highly recommend it. And I thank Solana who ever she is.[p]My steak was only 1.25 lbs for the both of us. I reduced the ingredients in the recipe by about 75 %. Also this is a sirloin recipe. I do not know how it would work with other steaks that are more marbled with fat.[p]Enjoy! [p]Anthony[p]