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serves 6-8
8 Tbsp. softened butter
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh chives
1 tsp. dried thyme
2 cloves garlic, minced
With a fork or in a food processor, combine all the ingredients thoroughly. Place the mixture on a piece of wax paper and roll up, twisting the ends to seal. This will form the mixture into a log shape that can be easily sliced. Refrigerate for 1-1/2 to 3 hours. Season steaks with salt (and pepper if desired) and grill until done. Slice off about one tablespoon of the refrigerated herb mixture and place on top of the hot steaks right before serving.
Herb-Rubbed Steaks
serves 4
4 porterhouse steaks
1/2 tsp. onion powder(if can tolerate)
2 Tbsp. chopped fresh chives
1 tsp. finely minced garlic
1 tsp ground cinnamon(if can tolerate)
1 tsp ground coriander
1/2 tsp. dried thyme
1 tsp. grated fresh ginger (if can tolerate)
1 tsp. sugar
Rinse the steaks under running water. Then with a fork, pierce the moist steaks thoroughly on both sides. Mix the spice ingredients in a small dish. Rub or pound the ingredients into the steaks then place the steaks in a plastic bag in the refrigerator overnight. To cook, scrape about half to three-quarters of the spices off the meat, then grill as usual.
8 Tbsp. softened butter
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh chives
1 tsp. dried thyme
2 cloves garlic, minced
With a fork or in a food processor, combine all the ingredients thoroughly. Place the mixture on a piece of wax paper and roll up, twisting the ends to seal. This will form the mixture into a log shape that can be easily sliced. Refrigerate for 1-1/2 to 3 hours. Season steaks with salt (and pepper if desired) and grill until done. Slice off about one tablespoon of the refrigerated herb mixture and place on top of the hot steaks right before serving.
Herb-Rubbed Steaks
serves 4
4 porterhouse steaks
1/2 tsp. onion powder(if can tolerate)
2 Tbsp. chopped fresh chives
1 tsp. finely minced garlic
1 tsp ground cinnamon(if can tolerate)
1 tsp ground coriander
1/2 tsp. dried thyme
1 tsp. grated fresh ginger (if can tolerate)
1 tsp. sugar
Rinse the steaks under running water. Then with a fork, pierce the moist steaks thoroughly on both sides. Mix the spice ingredients in a small dish. Rub or pound the ingredients into the steaks then place the steaks in a plastic bag in the refrigerator overnight. To cook, scrape about half to three-quarters of the spices off the meat, then grill as usual.
