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Cooking Forum
Trying this on the ribeyes later
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<blockquote data-quote="UCStandSitter" data-source="post: 5387055" data-attributes="member: 22422"><p>I line a pan with tin foil. On the foil I put two pats of butter for each steak I will be taking off the grill. I then coat the butter with a thick coat of garlic salt. When I take the steaks off the grill I lay them one by one on the pats. I then let them rest for 8-10 mins before serving. The melted runoff I pour over the steaks as I plate them up. </p><p></p><p>Something I came up with a couple yrs ago. Never saw it anywhere. Just occurred to me as my wife was enjoying a steak at a restaurant with garlic butter on it. Fam won't have a steak not prepared that way now</p></blockquote><p></p>
[QUOTE="UCStandSitter, post: 5387055, member: 22422"] I line a pan with tin foil. On the foil I put two pats of butter for each steak I will be taking off the grill. I then coat the butter with a thick coat of garlic salt. When I take the steaks off the grill I lay them one by one on the pats. I then let them rest for 8-10 mins before serving. The melted runoff I pour over the steaks as I plate them up. Something I came up with a couple yrs ago. Never saw it anywhere. Just occurred to me as my wife was enjoying a steak at a restaurant with garlic butter on it. Fam won’t have a steak not prepared that way now [/QUOTE]
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Trying this on the ribeyes later
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