4 (7- to 8-ounce) boneless beef top loin (strip) steaks, cut 1 inch thick
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 recipe Toasted Garlic Butter (see recipe below)
2 tablespoons snipped fresh parsley
Trim fat from steaks. Lightly brush steaks on all sides with oil. Sprinkle
salt and pepper evenly over steaks; rub in with your fingers.
Place steaks on the rack of an uncovered grill directly over medium coals.
Grill until desired doneness, turning once halfway through grilling. (Allow
11 to 15 minutes for medium-rare doneness (145 degrees F) or 14 to 18 minutes
for medium doneness (160 degrees F.
To serve, drizzle steaks with Toasted Garlic Butter; sprinkle with snipped
Toasted Garlic Butter: In a small saucepan cook 4 large unpeeled cloves
of garlic over medium-high heat for 5 to 7 minutes or until skins begin to brown,
turning occasionally. Remove from heat; cool.
When cloves are cool enough to handle, peel skin from cloves; discard skins.
Return garlic to saucepan; add 1/2 cup butter. Cook over low heat until butter
melts, mashing garlic with a fork. If desired, stir in 1/4 teaspoon anchovy
paste or 1 teaspoon Worcestershire sauce.