Garlic/onion paste for steak

BluesnBBQ

Last night I came up with a great, simple way to season steaks. I had a couple of New York strips, which I usually coat with olive oil, and rub with salt, pepper, garlic powder and onion powder. This time I mixed all of the above into a paste and poured it over the steaks in a ziploc bag. I refrigerated both, and cooked one about an hour later. The paste made an excellent crust. It was a little bit too salty, so I'll use less salt next time. I poured some red wine into the bag with the remaining strip, and I'm going to cook that one tonight. I think the wine will cut down on the saltiness some, and add some flavor. [p]Next time I do this I'll try it with fresh garlic and add some herbs.

DavidR

BluesnBBQ,[p]I guess last night was the night for doing New York strips. See above.

Stogie

BluesnBBQ,[p]Here is a paste I have used many times. I am not even a big lover of bleu cheese, but this recipe is awesome!![p]Enjoy!![p]Couzan Billy Steak [p]RUB
6 Garlic clove(s)
1 tablespoon Rosemary, dried
1 1/2 teaspoon(s) Salt
1 1/2 teaspoon(s) Black pepper, coarsely ground[p]BUTTER
1/2 stick Butter
3 ounce(s) Cheese, Bleu
2 tablespoon(s) Parsley, fresh, chopped
3/4 teaspoon Rosemary, dried
1/2 cup Walnuts[p]PREPARATION:
Prepare the rub in a processor until it is a thick paste.
Apply 2 teaspoons to each side of filets.
Let stand 1 hour.[p]For the butter...[p]Toast whole walnuts in oven.....be careful not to burn.
Then mince to smaller size.
Add remaining ingredients in processor and blend.[p]Grill steaks and top with flavored butter when served[p]