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Garlic Butter Steak with Warm Spinach Salad

Buttery and garlicky–it's downright delicious!

garlic butter steak
Ralph Smith

A well-cooked steak dinner is about as good as it gets if you want to serve a cowboy-approved meal. But if you're looking to serve your own Marlboro Man something fancy—say, a Father's Day dinner for Dad or a special dinner idea for two—this garlic butter steak fits the bill. Pair it with a serving of warm spinach salad or go all-out by following Ree Drummond's suggestion: "Make a double batch of the garlic butter and use it for garlic bread!"

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Yields: 6
Prep Time: 0 hours 40 mins
Total Time: 0 hours 55 mins
1 c.

fresh parsley leaves

1/2 c.

roughly chopped fresh chives


garlic cloves

6 tbsp.

salted butter, at room temperature


small strip steaks (8 to 10 oz. each)

4 tsp.

kosher salt

Black pepper, to taste


5-oz. package baby spinach


strips bacon, cut into 1/2-inch pieces

10 oz.

cremini mushrooms, quartered


large shallots, thinly sliced

3 tbsp.

olive oil

3 tbsp.

red wine vinegar

1 tbsp.

Dijon mustard

1 tbsp.


  1. Combine the parsley, chives, and garlic in a food processor; process until finely chopped, scraping down the sides of the processor. Add the butter and process, scraping a few times, until combined.
  2. Spoon the butter onto a piece of plastic wrap or parchment; form into a log. Wrap tightly and freeze until firm, about 15 minutes.
  3. Meanwhile, preheat a grill or grill pan to medium high. Season the steaks with 1/4 teaspoon salt and a few grinds of pepper on each side. Grill the steaks until they release from the grill and a thermometer inserted into the thickest part registers 120˚ for medium rare, 5 to 6 minutes per side. Unwrap the garlic butter; slice into 6 pieces. Remove the steaks from the grill and top each with a piece of garlic butter. Let rest.
  4. Place the spinach in a large bowl. Cook the bacon in a large nonstick skillet over medium-high heat, stirring, until crisp, about 7 minutes. Use a slotted spoon to transfer the bacon to the spinach; set aside to let the spinach wilt slightly. Pour off all but 2 tablespoons bacon fat from the skillet.
  5. Add the mushrooms, remaining 1 teaspoon salt and a few grinds of pepper to the skillet; cook over medium-high heat, stirring, until the mushrooms soften, 3 to 4 minutes. Add the shallots and cook, stirring, until both the mushrooms and shallots are caramelized, 7 to 8 more minutes. Add the olive oil, vinegar, mustard and sugar and cook, stirring, until the sugar dissolves, 2 minutes.
  6. Pour the contents of the skillet over the spinach and toss. Serve with the steak.
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