Garlic Butter Steak Marinade
- 1/2 cup olive oil (Bertolli Olive Oil, Extra Light Taste - is the one I use)
- 1/2 cup butter, melted (i used just the Walmart brand of the sweet cream butter)
- 6 cloves garlic, minced (2 tbsp - I used the spice world 8oz jar or minced garlic)
- 1/2 cup fresh parsley, chopped (2 to 3 tablespoons of dried parsley.)
- 3-4 tbsp lemon juice or red wine vinegar (I use lemon juice)
- 2 tsp Dijon mustard (optional but helps it cling to the steaks)
- Salt and Pepper TT
- 1
Mix all the ingredients in a bowl or jar.
Pat the steaks dry and place them in a large dish or a Ziplock bag.
Pour the marinade over the steaks, turning to coat.
Place in the fridge for at least an hour, but ideally 4-8 hours. You can even leave it marinating overnight. Depends on how thick the steaks are and how deep you want the flavors.
Let the steaks come to room temperature before grilling or pan-searing.
ENJOY!
one medium garlic clove yields approximately 1/2 teaspoon of minced garlic. Since 1 tablespoon is equal to 3 teaspoons, 6 cloves would give you 3 teaspoons + 3 teaspoons = 6 teaspoons, which is 2 tablespoons.
The general rule for converting fresh herbs to dried herbs is a 3:1 ratio (3 parts fresh to 1 part dried). This means for every 1 tablespoon of fresh herbs, you use 1 teaspoon of dried herbs.