Steak with Garlic Parsley Butter

Who doesn't love a good steak? Especially on a Saturday night after a healthy walk and an independent movie.  I'm going to be a snob for a moment and tell you this: when it comes to steak, only buy top sirloin or filet mignon.  I have bought all types of cheaper steaks and no matter what kinds of seasonings, marinades, or sauces I've used, nothing can hide a piss-poor quality.  Bottom line, if you're going to buy steak, buy some motherfucking good steak!  FEAST!

Also, if it's between a small steak and a large steak, buy the small steak.  I've had two different people on two separate occasions criticize that I made them too big of steaks. People like to finish their plates.  Final note: this recipe is inspired by the Steak with Garlic Butter recipe from What to Cook and How to Cook It.  [I've altered it by broiling my meat instead of frying and didn't bother wrapping up the butter] 

Steak with Garlic Parsley Butter 

Ingredients:

• 2 good quality steaks
• 2 tablespoons butter
• a few leaves of parsley
• 1 clove of garlic (or less depending on your taste)
• salt and pepper  

Instructions:

Turn on your oven to boiler to let it heat up.  Get out a cookie sheet or glass bakeware  and line it with aluminum foil.

Chop up your parsley leaves into small pieces.  Get out a small bowl and mix in the parsley, the garlic, butter, and a dash of pepper.  Once mixed up, put into the refrigerator as your meat cooks.

Put your steaks on your cooking pan and sprinkle on some salt and pepper. Place in your oven and check on them periodically for the next 10-15 minutes and cook to your liking.  Personally I like medium-well.

Once your steak is ready, place a dollop of your garlic parsley butter on top of each steak until the butter is partly melted.  Serve immediately.

Review:

So good.  The presentation of a little parsley garlic buttter melting on a steak is a beautiful thing.  I'll admit that it seems to influence the taste very little, but with a tasty cut of steak to begin with, it doesn't matter much.  I paired mine with homemade red potato mashed potatoes and a garden salad. 

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