Reviewed: Mar. 4, 2009

I broiled my steaks.[winter time] I just added some mushrooms and onions to the garlic butter.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 19, 2009

Very tasty, fast, easy. What more could you ask for?

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TK

Cooking Level: Beginning

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Reviewed: Feb. 5, 2009

This was really good and simple. Next time I will try it with like a ny strip or maybe even t-bone. I put mine on a salad and it was wonderful.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 4, 2009

I honestly don't like a lot of "gunk" covering my steak. I like to taste the steak. This recipe let me taste the steak and not gunk it all up. The first time I made it exactly the way the recipe read and it was excellent. The next time I made it I added a teeny bit of horseradish to the butter and it was excellent as well. Even picky hubby who isn't a big fan of garlic thought it was good. Very nice recipe for those of us who like to taste the meat and not have it over seasoned the way so many make it nowadays!

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PATTISCHOOR

Cooking Level: Expert

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Reviewed: Feb. 2, 2009

This sauce is so simple but really great! We'll be using it over and over again...I think I might also try it over broccoli!

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Pamela

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 2, 2009

This is wonderful! Everyone in my family really enjoyed it.

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danielleeee

Cooking Level: Beginning

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Reviewed: Feb. 1, 2009

This was easy, simple, and extremely delicious! I will be doing this again and again and again! I added a little extra spice to the steak by throwing on some cyan pepper as well as regular salt and pepper.

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Jan. 26, 2009

Great recipe! I made a few changes though. I evenly rubbed approximately 1/2 tsp of rosemary powder and 1/2 tsp of dried rosemary needles on each steak (fresh rosemary needles are the way to go but I didn't have any on hand). I then let the steaks age for about 30 minutes at room temperature before grilling. For the glaze, I used Smart Balance rather than butter. I also brushed the steaks with the Smart Balance/garlic glaze several times on both sides during the grilling process. Absolutely delicious!

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T Mueller

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Jan. 23, 2009

This steak was so good! Followed recipe exactly! Yum!

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LISAREC

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Manchester, New York, USA

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Reviewed: Jan. 22, 2009

Loved it. I had to cook it in two batches and the first batch was gone before I finished the second batch. Didn't use garlic powder. Just added extra garlic.

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gchen

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Reviewed: Jan. 21, 2009

family very disappointed

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tina

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Reviewed: Jan. 15, 2009

yummy. my family really enjoyed this recipe. i think i went overboard with the garlic, but still great. next time i will pay more attention.

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SHAWNNA

Cooking Level: Expert

Home Town: Waco, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Jan. 13, 2009

Awesome. Even only the stove top!

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dottychan

Cooking Level: Intermediate

Living In: Chatham, New Jersey, USA

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Reviewed: Jan. 10, 2009

Our local grocery store had sirloin steaks on sale for $2.99 a pound, so I got two good steaks for $2.12 and they were as tender as any more expensive steaks I've ever fixed! I rubbed them with meat tenderizer and cracked black pepper, and let them rest on the counter for about an hour. Then heated a cast-iron skillet and threw a little salt in the pan, seared the steaks about 4 or 5 minutes per side until they released from the pan. This gave them a nice browned crust while the inside remained fork-tender. Didn't change a thing about the sauce, these steaks were awesome!

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sandyandcosmo

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Reviewed: Jan. 5, 2009

We didn't care for this in the slightest. The overwhelming taste of fake garlic from the garlic powder ruined a perfectly good strip steak. Why not use just fresh garlic for the whole thing, since you're using that ingredient anyway? Dehydrated, polyester ingredient=polyester taste. Never again.

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Baricat

Cooking Level: Professional

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Reviewed: Dec. 18, 2008

This was a really good and simple recipe. We enjoyed it but probably won't make it too much because of all the butter!

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ilovegoodfood2

Cooking Level: Expert

Home Town: Port Orchard, Washington, USA

Living In: Kennewick, Washington, USA

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Reviewed: Dec. 12, 2008

Maybe I did something wrong?! We usually love garlic, but it totally overpowered the meat in this recipe. I will try again w/ a different cut of meat. The sirloin I used last night wasn't the greatest....

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Justa Vets Wife

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Reviewed: Nov. 18, 2008

Not too bad. I melted the butter in a pan then added the minced garlic and then added the steaks. I turned them over once to coat both sides of the steaks. Then I added garlic powder onion powder salt and pepper. Thanks for the great recipe!

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ahottchicka

Cooking Level: Expert

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Reviewed: Nov. 13, 2008

Wow! I could put this sauce on shrimp, salmon, and chicken too! We also used the garlic butter on our mashed potatoes and it was excellent!

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Reviewer:

Renae Sattazahn

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

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Reviewed: Nov. 7, 2008

Wow - I was surprised that something so simple could be so tastey. But then you could problably add a pat of butter to just about anything and have it taste better!

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Sirloin Steak with Garlic Butter

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