What's on the Grill #277: Wine Marinated Steaks with Parsley-Garlic Butter

It's strange.  When I grill steaks, I can either go easy minimalistic, or over the top.  This recipe is the latter.  Although I love my salt, pepper, and "a third" rub rule for ribeyes, sometimes I just want to do something more.  Well, here's more.

Wine Marinated Steaks with Parsley-Garlic Butter
Inspired & Adapted by Ross Dobson's Grillhouse - Gastropub at Home

2 Steaks (In my case one ribeye and one filet)
1/2 cup red wine
4 sprigs thyme
6 cloves of garlic, crushed
salt and pepper
2 cloves of garlic, minced
3 T butter
2 t chopped flat leaf parsley
1 T olive oil

 In my kitchen, a marinade means one thing: vacuum sealer.  Any chance I get to use it, I do.  This recipe is no different, so let's get to it.

Crush 6 cloves of garlic by placing the flat part of a knife blade, directly over each individual clove.

With the heel of your palm, press down.

This will break up the garlic, expose its flesh, increase the garlic's surface area, as well as dislodge the papery skin, allowing for its easy removal.

Mix the smashed garlic, thyme, and red wine in a bowl and combine.  Add the steaks, turning to coat.

No vacuum sealer, no worry, just use a plastic bag and try to remove as much air as possible. If using a vacuum sealer, vacuum.

Place the meat in the refrigerator and allow to marinade for about 3 hours.

At the end of the three hours, prepare the grill for indirect high heat.

Remove the steaks from the marinade and pat dry with paper towels.  Very dry.  I can't stand a wet steak hitting a hot grill, as it destroys any chance of achieving a nice crust.  Discard the marinade.

In a small skillet, preferably also on the grill (if no room on the grill, use a side burner.  Worst case, use a kitchen burner.)  Heat the olive oil.  Add in the garlic and cook for about a minute.  Next, stir in the butter and allow to melt.  Once melted, add in the parsley.  Keep over low heat, stirring occasionally.

Add the steaks to the grill over direct heat.  Grill the first side for 4-6 minutes and then flip over.  

Once flipped, brush regularly with the butter baste.  For medium rare, grill another 4-5 minutes.  For precision, us an instant read thermometer and remove the steaks at 125 F.

Need something to move the steaks back inside?  How about the skillet?

Allow the meat to rest about five minutes and then just prior to serving, top with some additional baste.

What was the worst part about the meal?

The rain.  But hey, that's what umbrellas are for!