Best Garlic Grilled Steaks Recipes

GARLIC HERBED GRILLED TUNA STEAKS

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

GRILLED LEMON GARLIC HALIBUT STEAKS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.
• Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.
• Sprinkle fish with parsley and lemon peel.

GARLIC GRILLED STEAKS

Steps:

• With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.

GRILLED SALMON STEAKS WITH CILANTRO-GARLIC YOGURT SAUCE

Steps:

• Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and 1/4 cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.
• Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

Steps:

• Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

GRILLED SHELL STEAKS WITH GARLIC AND PARSLEY OIL

Steps:

• Heat grill to high. Place water, salt, and whole garlic cloves in a small saucepan and bring to a boil on the grates of the grill. Remove from the heat and let cool slightly.
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• Brush steaks on both sides with the garlic-water mixture and season with pepper. Grill for 4 to 5 minutes per side for medium-rare doneness, basting with the garlic-water mixture every minute or so.
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• While the steaks are grilling, mix together the oil, finely chopped garlic, and parsley in a medium bowl and season with salt and pepper, to taste. As soon as the steaks come off the grill, pour the sauce over the steaks and let sit 5 minutes. Cut the steak into 1/4-inch thick slices and serve.

GARLIC LIME GRILLED PORK TENDERLOIN "STEAKS"

Steps:

• Trim tenderloins of any fat, and remove all traces of silver-skin. Cut both tenderloins in half crosswise which will create 4 individual, half-length steaks. Use a meat pounder to flatten each half to 3/4" thickness. Cut 1/8" deep slits spaced 1/2" apart in crosshatch pattern on both sides of the steaks.
• In a large bowl, whisk together lime zest and juice, garlic, honey, fish sauce, 3/4 teaspoon salt, and pepper. While whisking, slowly drizzle vegetable oil into lime mixture until it slightly thickens and becomes smooth.
• Measure out 1/2 cup lime mixture into small bowl, whisk in 4 teaspoons mayonnaise, and set sauce aside. Add steaks to the large bowl with remaining marinade and toss thoroughly to coat. Lay plastic wrap directly over meat, then cover the bowl with plastic wrap and let stand at room temperature for 45 minutes. Preheat has grill on high for 15 minutes, then clean and oil cooking grate. Important to oil grates. Remove steaks from bag, but do not pat dry.
• Grill, uncovered, for 3 to 4 minutes until steaks become well-browned. Flip and continue cooking the second side for another 3-4 minutes until second side becomes well-browned. Close grill cover and cook for 3 to 8 minutes longer until steaks reach an internal temperature of 140 degrees. Watch closely to avoid overcooking.
• Transfer steaks to carving board and sprinkle with kosher salt. Loosely tent with foil and let rest 5 minutes. Meanwhile microwave sauce for 15 to 30 seconds until warm, and stir in chopped cilantro. Slice steaks against grain into 1/2" thick slices. Drizzle with half the sauce. Serve remaining sauce for passing.

GRILLED LEMON GARLIC HALIBUT STEAKS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.
• Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.
• Sprinkle fish with parsley and lemon peel.

GRILLED RIB-EYE STEAKS WITH PARSLEY-GARLIC BUTTER

Steps:

• For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill first five ingredients.
• Prepare barbecue (medium-high heat). Rub steaks with generous amounts of salt and pepper.
• Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

GRILLED HANGER STEAKS WITH ROASTED GARLIC ROMESCO SAUCE

Steps:

• For the romesco sauce: Preheat the oven to 450 degrees F.
• Cut off the top of the garlic just to expose the tips of the cloves. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil and roast until the cloves are golden brown and tender, about 45 minutes. Open the foil and allow the garlic to cool until cool enough to handle, then scoop the cloves out using a fork or knife or squeeze the whole head with your hand, turning it upside down to release the cloves into a small bowl.
• Puree the bread, roasted peppers, almonds, vinegar, dill, parsley, basil, anchovies, tomato and roasted garlic pulp in a blender on high speed, just blending enough so that there is still some texture to the sauce. Set aside until ready to use.
• For the hanger steaks: Preheat a grill on high heat.
• Combine the chile powder, garlic powder, pepper and seafood seasoning in a small bowl. Sprinkle the steaks on all sides with salt, then rub with the spice mixture. Grill the hanger steak on all sides, rotating so the char is even, about 10 minutes for an internal temperature of 125 degrees F or medium-rare. Allow the steaks to rest for 10 minutes.
• Carve the steaks by cutting large pieces against the grain. Serve with a squeeze of lime and the romesco sauce.

GRILLED MARINATED GARLIC AND CHILI RUBBED STRIP LOIN STEAKS

Steps:

• In a small bowl mash the garlic cloves with 1 teaspoon salt to make a paste, then add in chili powder, cumin, honey and Worcestershire sauce; mix to make a paste.
• Arrange the steaks on a plate or platter and rub both sides of the steaks with the chili paste.
• Transfer the steaks to a large resealable plastic bag.
• Refrigerate for 24 hours (or up to 2 days). Remove the steaks 1 hour and 15 minutes and let sit at room temperature (this is IMPORTANT, the steaks must stay out at room temperature before grilling!).
• Prepare the grill.
• Grill the steaks about 5-6 minutes on each side for medium-rare.

GARLIC GRILLED STEAKS (BASTING SAUCE)

Steps:

• With a mortar and pestle, combine the garlic, salt and pepper. Add the oil, lemon juice and mix to form a paste.
• Grill steaks, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°. Brush with garlic mixture during the last few minutes of grilling. Let stand for 3-5 minutes before serving.

GRILLED DELMONICO STEAKS WITH GARLIC-ROSEMARY OIL

Steps:

• Preheat grill to medium-high heat.
• Tenderize steaks and season on both sides with salt and pepper.
• With two layers of aluminum foil cut into a square, make a sack-like shape (rounded on the bottom and pinched in the middle) and do not seal just yet.
• Place garlic, rosemary and oil in the sack and swish from side to side to combine.
• Tightly seal the sack.
• Place sack on top rack of grill (as not to be too close to the flame, which may burn the garlic).
• Grill steaks on bottom rack for 5-8 minutes on each side or until desired doneness. Close grill cover between flipping of steaks.
• Remove foil sack from grill at the same time as steaks.
• Plate steaks, open foil sack slightly and drizzle oil over steaks. If desired, spoon garlic and rosemary from sack onto steaks as well.

GRILLED RIB-EYE STEAKS ON SAUTEED ONIONS AND GARLIC CROUTES WITH CURRY OIL

Steps:

• In a large heavy skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook onions with salt and pepper to taste, stirring, 15 minutes, or until golden brown. Keep onions warm, covered.
• Pat steaks dry and season with salt and pepper. Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill steaks 3 to 4 minutes on each side for medium-rare.
• While steaks are grilling, in a small saucepan stir together curry powder and remaining tablespoon oil and heat over moderate heat until hot but not smoking. Remove pan from heat and season curry oil with salt. Transfer steaks to a plate and let stand 5 minutes.
• Toast bread in a toaster until golden brown and rub 1 side of hot toasts with cut sides of garlic. Put croûtes on 2 plates and top each with half of onions and 1 steak. Spoon curry oil (being careful not to include powder that has settled to bottom) over and around steaks.

GARLIC-LIME GRILLED PORK TENDERLOIN STEAKS RECIPE - (5/5)

Steps:

• 1. Slice each tenderloin in half crosswise to create 4 steaks total. Pound each half to 3/4-inch thickness. Using sharp knife, cut 1/8-inch-deep slits spaced 1/2 inch apart in crosshatch pattern on both sides of steaks. 2. Whisk lime zest and juice, garlic, honey, fish sauce, salt, and pepper together in large bowl. Whisking constantly, slowly drizzle oil into lime mixture until smooth and slightly thickened. Transfer 1/2 cup lime mixture to small bowl and whisk in mayonnaise; set aside sauce. Add steaks to bowl with remaining marinade and toss thoroughly to coat; transfer steaks and marinade to large zipper-lock bag, press out as much air as possible, and seal bag. Let steaks sit at room temperature for 45 minutes. 3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). 4. Clean and oil cooking grate. Remove steaks from marinade (do not pat dry) and place over hotter part of grill. Cook, uncovered, until well browned on first side, 3 to 4 minutes. Flip steaks and cook until well browned on second side, 3 to 4 minutes. Transfer steaks to cooler part of grill, with wider end of each steak facing hotter part of grill. Cover and cook until meat registers 140 degrees, 3 to 8 minutes longer (remove steaks as they come to temperature). Transfer steaks to carving board and let rest for 5 minutes. 5. While steaks rest, microwave reserved sauce until warm, 15 to 30 seconds; stir in cilantro. Slice steaks against grain into 1/2-inch-thick slices. Drizzle with half of sauce; sprinkle with sea salt, if using; and serve, passing remaining sauce separately.

GARLIC GRILLED STEAKS

Steps:

• With a mortar and pestle, combine the garlic, salt, and pepper. Add the oil, lemon juice, Worcestershire sauce and mix to form a paste.
• Grill steaks, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F, medium 160°F, well-done 170°F).
• Brush with garlic mixture during the last few minutes of grilling. Let stand for 3-5 minutes before serving.

GARLIC-LIME GRILLED PORK TENDERLOIN STEAKS

Steps:

• Slice

GARLIC CRUSTED GRILLED STEAKS

Steps:

• 1. marinade the steaks in the crushed garlic, olive oil, salt & pepper...at least 1 hour in fridge
• 2. grill 10 mins on each side
• 3. serve with sauteed onions....yum