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Publix Aprons

Herb-Butter Basted Steaks

Herb-Butter Basted Steaks
Total Time:
25 minutes


4 (1-inch-thick) grilling steaks (about 2 lb)
2 teaspoons Montreal steak seasoning
Cooking spray
4 tablespoons salted butter
3 cloves garlic, smashed
2 teaspoons fresh thyme, leaves only


  1. 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.
  2. Reduce heat to medium. 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.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, 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.

Other Preparation Methods

  • 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: 1/4 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.

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Nutritional Information

CALORIES (per 1/4 recipe) 400kcal; FAT 23.00g; SAT FAT 11.00g; TRANS FAT 0.00g; CHOL 150mg; SODIUM 520mg; CARB 1g; FIBER 0.00g; SUGARS 0g; PROTEIN 44g; CALC 4%; VIT A 8%; VIT C 2%; IRON 15%

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