Put the butter in a bowl and leave at room temperature until it is soft enough to work. Add the garlic powder, minced garlic, cilantro, and Doctor's Hot Sauce. Combine throughly. Using a spatula, scrap the butter mixture on to a square of plastic wrap. Shape into a log, roll the mixture up in the plastic, and then twist the ends. Refrigerate until firm. When ready to use, remove from wrap, and slice into rounds.
Thursday, April 9, 2015
Chef Tony Merola®'s Grilled Steak with Hot Sauce Butter
Take your steaks out of the fridge and place on a plate. Sprinkle them with salt & pepper and let sit for about 30 minutes on the counter so that they can come up to room temperature.
Put your steaks on the grill and let cook for about 5-10 minutes per side or until steaks reach your desired doneness.
When your steaks are done put them on a warm plate and place a slice of hot sauce butter on top of the steaks and allow them to "rest" for 3 minutes before serving.
Posted by Stello Foods at 1:13 PM