Barbequed Steak

Barbequed Steak

21 Reviews 7 Pics
  • Prep

    1 m
  • Cook

    6 m
  • Ready In

    2 h
Barb
Recipe by  Barb

“A tender cut like Porterhouse, T-Bone, Rib Eye, New York or Top Sirloin are all good steaks for this simple marinade. Serve with a dollop of garlic butter, if desired.”

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Ingredients

Adjust Servings

Original recipe yields 4 (1/2 pound) steaks

Directions

  1. Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices.
  2. Preheat an outdoor grill for high heat and lightly oil grate
  3. Grill steaks over high heat to desired doneness.

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Reviews (21)

Rate This Recipe
Jillian
37

Jillian

This is a great way to do steaks when you don't have time or want to marinate them. We usually do two NY strips and use olive oil vs. veg. oil with McCormicks Montreal Steak Seasoning.

Mark S.
33

Mark S.

I use Montreal Steak Seasoning as well. I use olive oil and whisk it together with a couple of tablespoons of lemon juice. Brush it on the steaks and season them liberally about an hour or two before you grill them. Really simple and really good!

Bronte
33

Bronte

I have been making steaks with Montreal Steak Spice for years. However, I never thought about adding garlic butter. I have found a whole new way of making our favourite steaks. Thanks!!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 302 cal
  • 15%
  • Fat
  • 24.4 g
  • 38%
  • Carbs
  • 1.1 g
  • < 1%
  • Protein
  • 18.8 g
  • 38%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

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Barbequed Marinated Flank Steak

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Sirloin Steak with Garlic Butter