Do you want to know why your steak at a restaurant is a taste explosion drenched in awesome and your BBQ beef is just passable? Come on. You know you’re dying to find out. It’s because chefs aren’t afraid to douse your meat in butter and most of us home cooks think it’s beyond decadence to do so to a steak coming off our grill.
It’s true. Don’t believe me? Try this recipe. One bite of perfectly pink, sinfully scrumptious meat and you’ll forget you’ve ever needed to visit a steakhouse for your carnivorous cravings. Whoa. I’m going a little crazy with the alliteration today.
You won’t whittle your waistline with this meal, but you’ll wonder how you’ll ever eat another steak without this sauce on top. It is ah-mazing.
Sirloin Steak with Garlic Butter
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste
- Preheat an outdoor grill for high heat.
- In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
- Sprinkle both sides of each steak with salt and pepper.
- Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
This is a man meal. Meat and bread. Add a sauce for dipping that’s made with beer and you’ve got a home-run. The great thing about these sandwiches is that they practically make themselves. Two minutes to toss everything in the crock-pot…go about your business and come back to the house smelling delicious. Take another couple of minutes to slice up the meat and voila – dinner. Perfect for a Saturday full of errands, or playing outside. You can forget about dinner all day – then just when everyone else is wondering what to throw together, you can remember that dinner is already done. It’s a pretty awesome feeling.
If you wanted to make this a fancier (aka: more work for you) sandwich, you could add some melted provolone or swiss. Or even saute up some onions and green bell peppers to throw down on top. But there’s really no need to gussy them up. I am a big fan of simple and delicious. Which is exactly what these babies are.
Thinly sliced roast beef all drenched in rich au jus. Perfect for dunking. Mmmmm. Dunk. Chomp. Yeah. That’s the good stuff!
Why pay 10 bucks for a sandwich like this at a restaurant? They are easy-peasy and absolutely scrumptious.
Easy French Dip Sandwiches
adapted from Allrecipes
- 4 pounds rump roast
- 1 (10.5 ounce) can beef broth
- 1 (10.5 ounce) can condensed French onion soup
- 1 (12 fluid ounce) can or bottle beer
- 6 French rolls
- 2 tablespoons butter
- Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 6-7 hours.
- Slice the meat on the diagonal and place back in the sauce for 20-30 minutes until ready to serve.
- Preheat oven to 350 degrees F (175 degrees C).
- Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
- Place meat on the rolls. Serve the sauce for dipping.