· 8 oz per person Coulotte or another well marbled steak for roasting
· ½ c Italian seasoning
· 3 tbs salt
· 1 tbs pepper
· 2 tbs roasted garlic powder
· 1 tbs onion powder
· Extra Virgin Olive Oil (EVOO)
· 1 stick butter
· 5 cloves of garlic
· Parsley for garnish
Set your oven to 375 degrees.
Mix all dry herbs and seasoning together to make a rub for the steak.
Coat the steak in the EVOO and generously coat in rub mixture.
Place steak on tray for roasting and cook until it reaches an internal temperature of 115 degrees or till your desired temperature. Then let rest for 10 minutes wrapped in foil before slicing and serving.
On a stove top, place your stick of butter in a pot and cook on low.
Gently crush the garlic cloves and add to the butter. Cook on low until milk solids have separated.
Cook for another 15 minutes and then strain the garlic and milk solids out with a strainer and cheese cloth, reserve garlic for use in other recipes.
Slice steak to your desired thickness, top with butter and parsley and enjoy with your favorite sides.
