Garlic Butter Sizzle Steaks

Two-Minute Garlic Butter Sizzle Steaks

Two-Minute Garlic Butter Sizzle Steaks are tender, juicy, and flavorful. This recipe is perfect for when you have a house full of carnivores and need a quick, delicious steak on the table.

The secret to this recipe is the garlic butter. It takes just minutes to make and adds an incredible richness and flavor to the pan-seared steak. The butter also keeps the steak incredibly tender, even if you use a tougher cut.

What to love about this recipe

This garlic butter steak recipe is the restaurant-quality steak you’ve been looking for. The pan-seared steak is deliciously rich and garlicky, and the butter makes it oh-so-tender. Best of all, it takes just minutes to make with only a few simple ingredients.

Ingredients you need

To make this recipe, you’ll need:

• Sizzle steaks (about 1/4-inch thick)
• Unsalted butter
• Garlic, minced
• Fresh parsley, chopped

How to Cook Sizzle Steak in just 4 easy steps

1. Season the steak: Pat the sizzle steaks dry and season both sides generously with salt and pepper.
2. Cook the steak: Heat a large, heavy-duty skillet over medium-high heat until very hot. Sear the steaks for 2-3 minutes per side, or until they reach your desired doneness. Transfer the steaks to a plate and cover loosely with foil.
3. Make the garlic butter: In the same skillet, melt the butter over low heat. Add the minced garlic and cook, stirring occasionally, until the garlic is lightly golden, about 1-2 minutes. Be careful not to let the garlic burn.
4. Finish and serve: Slice the steaks against the grain. Spoon the garlic butter over the sliced steaks and garnish with chopped parsley. Serve immediately.

What are beef sizzle steaks?

Sizzle steaks, also known as minute steaks or fast fry steaks, are thin cuts of beef that are perfect for quick cooking. They are typically cut from the sirloin or round and are only about 1/4-inch thick. This thin cut allows the steak to cook through quickly, making it ideal for recipes that require a fast cooking time.

What should I do if the steaks I purchased for making sizzle steak are thicker than 1/4-inch?

If the steaks you have are thicker than the recommended 1/4-inch, you’ll need to pound them out to thin them down. Place the steaks between two sheets of plastic wrap or parchment paper and use a meat mallet or rolling pin to gently pound the steaks until they are about 1/4-inch thick.

What is the best way to pound out a steak to make it thinner?

The best way to pound out a steak is to place it between two sheets of plastic wrap or parchment paper. This helps to prevent the meat from tearing or shredding as you pound it. Use a meat mallet or rolling pin to gently pound the steak, working from the center outward, until it reaches the desired 1/4-inch thickness.

Why should sizzle steaks be thinly cut (1/4-inch thickness)?

Sizzle steaks should be thinly cut for a few reasons:

1. Faster cooking time: The thin, 1/4-inch thickness allows the steak to cook through quickly, in just a couple of minutes per side.
2. More even cooking: Thinner steaks cook more evenly, ensuring the entire steak is cooked to your desired doneness.
3. Tenderness: Thin sizzle steaks are inherently more tender than thicker cuts of beef, as there is less muscle fiber to chew through.

Why does this recipe say to let the steaks rest for an hour on the counter before cooking them?

Letting the steaks rest at room temperature for about an hour before cooking helps to ensure they cook evenly. Steaks that are straight from the refrigerator will take longer to come up to the temperature in the pan, resulting in an uneven cook. Allowing them to sit out for an hour helps the steaks reach closer to room temperature, which leads to a more consistent sear and doneness.

Is letting the meat rest at room temperature on the counter a safe cooking practice?

Letting meat rest at room temperature for a short period, like an hour, is generally considered a safe cooking practice. The key is to not let the meat sit out for too long, as that can allow bacteria to grow. An hour or less is typically fine, but you’ll want to make sure to cook the steaks immediately after the resting period.

What type of beef steak should be used for making sizzle steaks?

The best cuts of beef for making sizzle steaks are typically from the sirloin or round sections of the cow. Good options include:

• Sirloin tip steak
• Top round steak
• Bottom round steak
• Top sirloin steak

These leaner cuts of beef work well for sizzle steaks because they can be pounded thin without falling apart. Avoid very tender, marbled cuts like ribeye or tenderloin, as they may overcook quickly in the high-heat searing process.

What is a safe internal temperature for sizzle steaks?

For sizzle steaks, you’ll want to aim for an internal temperature of 130-135°F for medium-rare doneness. This will result in a steak that is tender, juicy, and pink in the center. If you prefer your steaks more well-done, cook them to an internal temperature of 140-145°F.

More favorite meat recipes to enjoy

Once you’ve mastered these quick and easy Two-Minute Garlic Butter Sizzle Steaks, try some of these other delicious meat-based recipes:

Sirloin Steak with Garlic Butter

This Sirloin Steak with Garlic Butter is another restaurant-quality steak that’s easy to make at home. The compound garlic butter adds incredible flavor and helps keep the steak tender.

Ingredients

• Sirloin steak
• Unsalted butter
• Garlic, minced
• Fresh parsley, chopped

Directions

1. Season the steak with salt and pepper.
2. In a skillet over high heat, sear the steak for 2-3 minutes per side.
3. Remove the steak from the pan and let rest for 5 minutes.
4. In the same skillet, melt the butter over low heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
5. Slice the steak against the grain and serve drizzled with the garlic butter. Garnish with chopped parsley.

Nutrition Facts (per serving)

• Calories: 350
• Fat: 25g
• Carbs: 1g
• Protein: 35g

Garlic Butter Brazilian Steak

This Garlic Butter Brazilian Steak is the most tender and juicy steak with a garlic butter sauce that’s out of this world good. It only takes 15 minutes to make!

Ingredients

• Skirt steak
• Unsalted butter
• Garlic, minced
• Fresh parsley, chopped

Instructions

1. Season the steak with salt and pepper.
2. In a hot skillet, sear the steak for 2-4 minutes per side, until desired doneness.
3. In the same skillet, melt the butter over low heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
4. Slice the steak against the grain and serve drizzled with the garlic butter. Garnish with chopped parsley.

Notes

• This recipe works best with a thinner, more tender cut of beef like skirt steak.
• Adjust cooking time based on your preferred level of doneness.

Conclusion:

These Two-Minute Garlic Butter Sizzle Steaks are the perfect solution when you need a quick, delicious steak on the table. The garlic butter takes just minutes to make and adds incredible flavor and tenderness to the pan-seared steak. With a few simple steps, you can have a restaurant-quality meal in your own home.