Garlic Butter Steak & Grits

Name: Garlic Butter Steak & Grits
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 4 (8oz) picanha steaks; 1/4 cup Bear &amp; Burton’s The W Sauce (Worcestershire); Cattleman’s Grill California Tri-Tip Seasoning; 2 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil; 4 tbsp garlic butter (recipe below); 1/2 cup unsalted butter, room temperature; 1 1/2 tsp Yoder Smokers Beef Rub; 1 tsp garlic, grated on microplane; 3/4 cup Marsh Hen Mill White Grits, washed; 2 1/2 cups water; 1 cup half n half; 1 tbsp Bear &amp; Burton’s The W Sauce (Worcestershire); 1/4 cup (1/2 oz) Parmigiano Reggiano, finely grated on microplane; 1/2 cup (2 oz) truffled sharp cheddar; 2 tbsp garlic butter; Jacobsen Salt Co. Kosher Sea Salt, to taste; 1 cup cherry tomatoes, sliced thin; 2/3 cup white vinegar; 1/3 cup water; 1/4 cup smoked blue cheese, crumbled; 2 tbsp chives, minced

Sep 24, 2024 • Tom Jackson

The Garlic Butter Steak & Grits recipe delivers a new take on comfort food, blending the rich flavors of perfectly grilled picanha steaks with creamy, cheesy grits. The steaks are marinated in Bear & Burton’s W Sauce and seasoned with Cattleman’s Grill California Tri-Tip Seasoning, then seared to perfection and topped with a savory garlic butter that adds a layer of indulgence. The garlic butter, infused with Yoder Smokers Beef Rub and freshly grated garlic, enhances the steak's flavor while keeping it juicy. The accompanying cheese grits, made with Marsh Hen Mill White Grits, Parmigiano Reggiano, and truffled sharp cheddar, offer a creamy, tangy balance to the meal. Pickled cherry tomatoes and a garnish of smoked blue cheese and chives add brightness and complexity, rounding out a dish that’s both rich and vibrant. This recipe is perfect for a gourmet cookout or a special dinner, showcasing the value of high-quality ingredients and thoughtful preparation.

Garlic Butter Steak & Grits

Tom Jackson

Rated 3.0 stars by 1 users

Cuisine

American

Servings

4

Prep Time

30 minutes

Cook Time

30 minutes

Calories

946

Elevate your next cookout or dinner party with this Garlic Butter Steak & Grits recipe, where rich, juicy picanha steaks meet creamy, decadent grits for a match made in flavor heaven. Infused with bold garlic butter and a savory seasoning blend, these steaks are perfectly complemented by the luxurious combination of Parmigiano Reggiano and truffled sharp cheddar in the grits. Bright, tangy pickled cherry tomatoes and crumbles of smoked blue cheese provide a sophisticated contrast, making this dish both comforting and gourmet. Whether you’re grilling for friends or treating yourself, this recipe turns a classic favorite into a memorable culinary experience.

Ingredients

4 (8oz) picanha steaks
1/4 cup Bear & Burton’s The W Sauce (Worcestershire)
Cattleman’s Grill California Tri-Tip Seasoning
2 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil
4 tbsp garlic butter (recipe below)

Garlic Butter:

1/2 cup unsalted butter, room temperature
1 1/2 tsp Yoder Smokers Beef Rub
1 tsp garlic, grated on microplane

For the cheese grits:

3/4 cup Marsh Hen Mill White Grits, washed
2 1/2 cups water
1 cup half n half
1 tbsp Bear & Burton’s The W Sauce (Worcestershire)
1/4 cup (1/2 oz) Parmigiano Reggiano, finely grated on microplane
1/2 cup (2 oz) truffled sharp cheddar
2 tbsp garlic butter
Jacobsen Salt Co. Kosher Sea Salt, to taste

Pickled tomatoes:

1 cup cherry tomatoes, sliced thin
2/3 cup white vinegar
1/3 cup water

For garnish:

1/4 cup smoked blue cheese, crumbled
2 tbsp chives, minced

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Directions

To make the pickled tomatoes, combine the vinegar and water. Add the
tomatoes. Refrigerate for at least one hour before using.
Preheat your Napoleon Phantom 500 gas grill to roughly 450ºF set up with the Napoleon Cast Iron Griddle installed.
Slather the steaks with T Bear & Burton’s The W Sauce. Season with
Cattleman’s Grill California Tri-Tip Seasoning. Let rest while you start to cook the grits.
For the grits, bring the water to a boil in a dutch oven, on the side burner, then
whisk in the grits. Reduce heat and let simmer until the water is absorbed and
the grits are tender, but not soggy, about 10-15 minutes. Cover with a lid to keep warm.
In a small pot, bring the half and half to a simmer inside the grill. Pour the
mixture over the grits and stir to combine. Add the Worcestershire, cheeses and garlic butter and stir until melted. Taste and season with salt, to taste.
For the steaks, put the garlic oil on the griddle, Place the steaks on the oil and
cook to 120ºF-125ºF internal temperature. Remove and rest for five minutes with each steak topped with one tablespoon of garlic butter.
Slice the steaks. Serve each steak atop one half cup of the cheese grits with one quarter cup of pickled tomatoes. Garnish with crumbled blue cheese and
chives.

Recipe Note

Other Recipes You Might Enjoy:

Brisket Style Picanha

Barbecue Shrimp Grits

Recipe Highlights and Insights:

Grits, a traditional dish of the Southern United States, have deep roots in Native American culture. They were originally made by indigenous tribes, such as the Muskogee, who ground corn into a coarse meal and boiled it to create a porridge-like food. When European settlers arrived in the Americas, they adopted the technique and began incorporating their own variations, transforming grits into a staple of Southern cuisine. Over the centuries, grits became a symbol of Southern identity, often enjoyed as a breakfast dish and paired with butter, cheese, or shrimp. Today, grits continue to be a beloved and versatile food, with regional variations and modern takes preserving its enduring legacy. Do you have a favorite way to prepare grits or a favorite pairing for them? Let us know!