Striploin steaks are grilled to medium-rare, then topped with garlic and rosemary butter for the ultimate summer steak.
Recipe tags: garlic base, advanced difficulty, main, beef, skillet
| ½ cup | butter, at room temperature |
| 2 tbsp | Better Than Bouillon® Roasted Garlic Base |
| 2 tbsp | finely chopped fresh rosemary |
| 4 | striploin steaks (8 oz each, about 1-inch thick) |
| 1 tsp | each salt and pepper |
In bowl or stand mixer, beat together butter, Roasted Garlic Base and rosemary until combined. Transfer to large piece of plastic wrap; spread garlic butter into log shape with rubber spatula. Roll up tightly in plastic wrap, twisting ends to seal. Refrigerate for about 1 hour or freeze for 10 to 15 minutes until firm enough to slice.
Pat steaks dry; season with salt and pepper. Preheat grill to medium-high heat; grease grate well. Grill steaks for 4 to 5 minutes per side or until internal temperature reaches 135°F for medium-rare, or until cooked as preferred. Let stand for 5 minutes.
Slice butter into rounds; serve on top of warm steaks.
For a budget-friendly option when serving steaks to a crowd, thinly slice steaks and arrange on serving platter or board, then top with compound butter.