Broiled Steaks

Oxmoor House
6 servings


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6 (12-ounce) ribeye steaks, about 1 inch thick
2 tablespoons butter, melted
1 clove garlic, minced
Fresh parsley sprigs (optional)
Radish roses (optional)


Place steaks on rack in broiler pan. Place pan 6 to 7 inches from heat. Broil 6 to 7 minutes on first side; baste with butter and garlic. Turn steaks, and broil second side 6 to 7 minutes, basting with butter and garlic. Place steaks on serving dish, and garnish with parsley and radish roses, if desired.

Created date

February 2010