Personally, I think this should be roasted garlic buttah and steak sawse [think Long Island accent] 😉 Such a perfect pair, elevating a basic steak dinner to steak dinner extraordinaire!
I ran across the recipe for the steak sauce about a year ago. Using Glenn as guinea pig number one, we tweaked the recipe to his liking. Let me just say, the man has good taste! I had never been one to use a steak sauce of any kind – A1 or such – just wasn’t my thing. Now I do. And it seems the “I’s” have it – a summer steak dinner for 8 nearly polished off a batch of this sawse! This delectable sauce also pairs well with burgers, sausages, onion rings, fries – wherever you want a little added zip.
As for the roasted garlic butter… I’ve purchased pre-made flavored butters [for a hefty price], but this was my first attempt at making my own. I’m glad I did. So easy, so flavorful and so versatile. What can you use it for? Glad you asked. You can: top steak, fish or chicken with a small pat before or after cooking; sautee mushrooms or other veggies; butter for bread or biscuits; make homemade garlic bread; swirl a dab in soup – whatever you want to enhance with a bit of jazzed up butter flavor. I must have sauteed mushrooms with a steak – which is where I used the butter for this meal.
1½ cups ketchup
2½ Tablespoons Worcestershire sauce
2 Tablespoons Dijon mustard
1½ Tablespoons molasses
2 teaspoons cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
½ – 1 teaspoon hot sauce
¼ teaspoon sea salt
1/8 teaspoon ground black pepper
Directions: Place ingredients in a blender and process to combine. Store in an airtight, glass bottle or jar in the refrigerator. Yield: 2 cups
Recipe adapted from ButterYum.
Seasoned Roasted Garlic Butter
1 head garlic
½ cup butter, softened
1 teaspoon honey
1 teaspoon Arrabbiata seasoning or ½ teaspoon each red pepper flakes & sea salt
Note: additional suggested seasoning mixes below, after directions.
•Preheat oven to 425°F. Peel away the dry outer layers of skin from the garlic head. Cut off the pointed top portion [about 1/4 inch], leaving the bulb intact. Place the garlic, cut side up, in a small dish or square of heavy duty aluminum foil. Drizzle with a little olive oil. Cover tight with foil and bake about 30 minutes or until the cloves feel soft when pressed. Set aside until cool enough to handle. Squeeze out the garlic paste from individual cloves.
•In a mixing bowl combine the garlic, butter, honey and the salt/red pepper flake seasoning. Blend ingredients well with an electric mixer.
•Transfer the mixture to waxed paper. Mold back into the stick of butter shape [roughly a 5x1x1½-inch log].
•Refrigerate 1 hour or until firm before using. Keep in mind, the flavors will be more enhanced if made a day or so in advance.
Black Pepper Seasoning: ½ teaspoon cracked black pepper + ½ teaspoon smoked sea salt + ½ teaspoon dried thyme, crushed.
Herb Seasoning: 1 teaspoon herbes de Provence + ½ teaspoon lemon zest + ½ teaspoon kosher salt.
Recipe Adapted from BHG, here.