Michael upgrades a popular cut of meat by adding a secret ingredient to his garlicky butter!#MichaelSymon #SymonDinners #FoodNetwork #GrilledStripSteak Get the recipe https://foodtv.com/3OpN5XNSubscribe to Food Network http://foodtv.com/YouTubeSun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Grilled Strip Steak with Anchovy Garlic ButterRECIPE COURTESY OF MICHAEL SYMONLevel: EasyTotal: 2 hr 15 min (includes cooling and resting times)Active: 30 minYield: 4 servingsIngredients1 head garlic, top cut offOlive oil, for drizzlingSea salt and freshly ground black pepper4 tablespoons unsalted butter, at room temperature2 whole white anchovies1 tablespoon finely sliced fresh chivesTwo 16-ounce strip steaks3 tablespoons Dijon mustardDirectionsSpecial equipment: heavy-duty foilSet up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.Place the head of garlic, cut side up, on a piece of heavy-duty foil. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Seal the foil, then place the garlic on the indirect-heat side of the grill to roast with the grill lid closed, 45 minutes. Check the garlic by peeling back the foil to see if it is completely softened and golden brown. If not, re-seal the foil, place back on the grill and continue to roast for another 15 to 20 minutes. Pull the garlic off the grill and set aside with the foil open so the garlic can cool down to be safe to handle.To a mixing bowl, add the butter. Put a pinch of salt on a cutting board and place the anchovies on top of the salt. Roughly chop the anchovies; then, using the side of your knife, start smearing the anchovies into the salt, creating a paste. Add the anchovies to the butter. Add the chives and squeeze the roasted garlic cloves into the bowl. Lightly season with salt and pepper, then mash the compound butter with a fork, incorporating into a smooth paste. Set aside.Allow the chill to come off the steaks 30 minutes prior to grilling. Brush the steaks on all sides with the mustard, then sprinkle well with salt and pepper. Place the steaks on the indirect-heat side of the grill, then close the lid and cook until the internal temperature of the steaks reads 105 degrees F, 7 to 10 minutes per side. Move the steaks to the direct-heat side of the grill and sear each steak on both sides until the desired temperature. Remove the steaks from the grill and allow to rest for 10 minutes.Meanwhile, spoon the anchovy butter over the surface of the steaks. It will melt right into them. Slice the steaks and serve with any remaining butter.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork TIKTOK: https://www.tiktok.com/@foodnetwork Michael Symon's Grilled Strip Steak | Symon Dinner's Cooking Out | Food Networkhttps://www.youtube.com/watch?v=RODGr_ej81o
