4 steaks, 3/4 inch thick
half bottle favorite Italian salad dressing
4 cloves garlic, peeled and crushed
4 teaspoons butter, ice cold
Place steaks in a glass dish with a lid, or a zippable plastic bag. Sprinkle with garlic and ground pepper, then pour on salad dressing. Cover, or seal, and refrigerate overnight.
When you are ready to grill, remove steaks from marinade, discard marinade, sprinkle again with ground pepper and place on a platter for 10 minutes.
If grilling, allow grill to preheat to medium. If pan frying, use an iron skillet and preheat skillet to medium; do not grease skillet. Instead, lightly sprinkle with a teaspoon of salt to prevent sticking. If broiling, preheat broiler, and place steaks on broiler pan.
Grill, pan fry, or broil steaks for five minutes, then turn and complete cooking. Two minutes will give you medium rare, and five minutes yields medium well. The nice thing about this recipe is that even well-done steaks stay tender.
Place on a platter. Top each steak with a scant teaspoon of cold butter, which will add flavor, tenderness, and juiciness. Cover platter with foil, and allow to stand five minutes--if you can stand to wait--then serve with baked potatoes and a nice tossed salad. HINT: Use the non-marinade portion of the bottle of Italian dressing for the salads. Tender, delicious, easy and fast meal for busy family meals. Serves 4.
Refrigerate leftovers, if any, slice thinly, and heat in a skillet or microwave for the best steak sandwich you've ever tasted. Serve with grilled/pan fried peppers and onions on buns.
Not a NESTLÉ®-tested recipe.