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Ingredients
- 2 (1-inch-thick) grilling steaks (about 2 lb)
- 2 teaspoons Montreal steak seasoning
- Cooking spray
- 4 tablespoons salted butter
- 3 cloves garlic
- 2 teaspoons fresh thyme, leaves only
Steps
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat steaks with seasoning and spray. Sear steaks in pan, 2–3 minutes, on each side, until browned.
- Reduce heat to medium; smash garlic. Add butter, garlic, and thyme to pan. Cook steaks 3–5 more minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done), basting steaks with drippings. Rest 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
- Grill: Preheat grill. Season 4 (1-inch thick) grilling steaks (about 2 lb) with 1 tablespoon minced roasted garlic, 1 teaspoon each onion powder and kosher salt. Coat with spray. Grill 4–5 minutes on each side and until 145°F.
- Broil: Preheat broiler. Combine in large zip-top bag: ¼ cup each Italian dressing, reduced-sodium soy sauce, and hot pepper sauce; add steaks, marinate 30 minutes. Place on foil-lined baking sheet. Broil 8–10 minutes, on center rack, and until 145°F.
The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ¼ recipe serving: Calories 400, Total Fat 23g, Sat Fat 11g, Trans Fat 0g, Chol 150mg, Sodium 540mg, Total Carb 1g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 44g, Vitamin D 0%, Calc 2%, Iron 15%, Potassium 10%