St. Anselm’s Garlic Steak: A Culinary Revelation

The first time I tasted St. Anselm’s Garlic Steak, it was a revelation. I was at a small, bustling bistro in Brooklyn, the air thick with the aroma of sizzling meat and roasted garlic. One bite of the tender, perfectly cooked steak, bathed in that glorious garlic butter, and I was hooked. It was simple, rustic, and utterly divine – a testament to the power of high-quality ingredients and masterful execution. Now, I’m excited to share this iconic recipe with you.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Servings: 2
• Dietary Type: Varies (see notes)

Ingredients

• 1 (1 1/2 lb) hanger steaks or (1 1/2 lb) flatiron steak
• Kosher salt
• Black pepper, freshly ground
• 1 1/2 tablespoons unsalted butter
• 1/2 garlic clove, minced
• Coarse sea salt (for garnish)
• Flat leaf parsley, chopped (for garnish)

Ingredient Notes:

• For a gluten-free option, ensure no cross-contamination occurs during grilling or preparation.
• To make this dish dairy-free, substitute the butter with a high-quality olive oil or dairy-free butter alternative.

Equipment Needed

• Charcoal grill
• Small skillet
• Spoon
• Cutting board
• Plates

Instructions

1. Prepare the Grill: Build a medium-hot fire in a charcoal grill. Ensure the coals are evenly distributed for consistent heat. You can also use a gas grill, preheating it to medium-high heat.
2. Season the Steak: Generously season the hanger steak or flatiron steak with kosher salt and freshly ground black pepper. Don’t be shy; proper seasoning is key to a flavorful steak.
3. Clarify the Butter: In a small skillet, melt the 1 1/2 tablespoons of unsalted butter over medium heat until it becomes foamy.
4. Remove Impurities: Carefully remove the skillet from the heat. Use a spoon to skim off the foam that rises to the surface of the melted butter. This process clarifies the butter, removing milk solids and creating a richer, purer flavor. Discard the foam.
5. Infuse the Garlic: Add the 1/2 minced garlic clove to the clarified butter. Allow the garlic to infuse into the butter while the steak is cooking and resting. This gentle infusion will create a delicate, aromatic garlic butter. Be careful not to burn the garlic, as this will make it bitter.
6. Grill the Steak: Place the seasoned steak on the preheated grill. Grill the steak, turning it once, until it reaches your desired level of doneness. For medium-rare, grill for approximately 5 minutes per side. Adjust cooking time based on the thickness of the steak and your personal preference. Use a meat thermometer to check for accuracy; 130-135°F (54-57°C) is recommended for medium-rare.
7. Rest the Steak: Once the steak is cooked to your liking, transfer it to a cutting board and let it rest for 10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Do not skip this step!
8. Slice and Serve: After the steak has rested, thinly slice it against the grain. Slicing against the grain shortens the muscle fibers, making the steak easier to chew.
9. Plate and Garnish: Divide the sliced steak between plates. Spoon the fragrant garlic butter generously over the top of the steak slices. Season with coarse sea salt and garnish with chopped flat-leaf parsley, if desired. The sea salt adds a delightful crunch and enhances the flavors, while the parsley adds a pop of freshness and visual appeal.

Expert Tips & Tricks

• Choose the Right Cut: Hanger steak (also known as onglet) and flatiron steak are both excellent choices for this recipe. They are flavorful and relatively tender, but other cuts like sirloin or ribeye can also be used. Adjust cooking times accordingly.
• Room Temperature Matters: Let the steak sit at room temperature for about 30 minutes before cooking. This allows for more even cooking.
• Don’t Overcook the Garlic: Be vigilant while the garlic infuses in the butter. Burnt garlic will ruin the flavor of the butter and the entire dish. Keep the heat low and watch it carefully.
• Reverse Sear: For a perfectly cooked steak with a beautiful crust, consider the reverse sear method. Cook the steak in a low oven (around 275°F or 135°C) until it reaches about 10-15 degrees below your desired final temperature. Then, sear it over high heat on the grill or in a hot skillet to achieve a crispy exterior.
• Garlic Alternatives: Feel free to experiment with other aromatics in the butter. Shallots or fresh rosemary are excellent substitutes for garlic.

Serving & Storage Suggestions

Serve St. Anselm’s Garlic Steak immediately for the best flavor and texture. It pairs wonderfully with roasted potatoes, grilled asparagus, or a simple green salad.

• Leftovers: Store any leftover steak in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the steak gently in a skillet over low heat or in a preheated oven at 300°F (150°C). Avoid overcooking it, as it can become tough. The garlic butter can be reheated separately in a small saucepan.
• Freezing: Freezing is not recommended as it can affect the texture of the steak.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	635 kcal	N/A
Calories from Fat	330 g	52%
Total Fat	36.7 g	56%
Saturated Fat	16.1 g	80%
Cholesterol	244 mg	81%
Sodium	229.2 mg	9%
Total Carbohydrate	0.2 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	71.8 g	143%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Spicy Garlic Butter: Add a pinch of red pepper flakes to the garlic butter for a touch of heat.
• Herb-Infused Butter: Experiment with different herbs like thyme, oregano, or chives in the butter.
• Wine Reduction Sauce: Create a more complex sauce by deglazing the pan with red wine after cooking the steak and reducing it to a flavorful glaze.
• Lemon-Garlic Butter: Add a squeeze of fresh lemon juice to the garlic butter for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?
A: Yes, while hanger and flatiron are recommended, other cuts like sirloin, ribeye, or New York strip can be used. Adjust cooking times accordingly based on the thickness of the steak.

Q: Can I make the garlic butter ahead of time?
A: Absolutely! The garlic butter can be made up to 2 days in advance and stored in the refrigerator. Just warm it up gently before serving.

Q: How do I know when the steak is cooked to my desired doneness?
A: The best way to check doneness is to use a meat thermometer. Insert it into the thickest part of the steak, avoiding bone. Refer to a temperature chart for your preferred level of doneness.

Q: What if I don’t have a grill?
A: You can cook the steak in a cast-iron skillet on the stovetop or under the broiler in your oven. Make sure the skillet is very hot before searing the steak.

Q: Can I use pre-minced garlic?
A: While pre-minced garlic can be used in a pinch, fresh garlic will always provide the best flavor.

Final Thoughts

St. Anselm’s Garlic Steak is a timeless classic that’s surprisingly easy to make at home. With its simple yet elegant flavors, it’s perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment with different variations and make it your own. I encourage you to try this recipe and experience the magic of perfectly cooked steak bathed in fragrant garlic butter. Enjoy, and please let me know what you think! Pair it with a bold Cabernet Sauvignon for a truly unforgettable dining experience.