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This is fabulous. I used Certified Angus Beef top sirloin cooked medium rare. I would have to agree with evelyn/athens that this is one of the best recipes I have tried on recipezaar. My DH loved the paprika-parmesan butter; in fact he ate it on his baked potato as well! Served this will baked potatoes and "Portabella Mushroom Salad" The salad really complimented the steak. Just fabulous!
wish there were 10 stars
great recipe! i used ribeyes, and all of the ingredients mentioned, except I used yellow mustard instead of dijon, and tony chachere season instead of salt, I even added mushrooms. I cooked the seasoned steaks in a skillet for 20 minutes, and then cooked the steaks for another 20 minutes by adding 1/2 cup of water to allow the ingredients to seep into the meat. Once the steaks were ready I spread the paprika parmesan butter on top and it was delish! I will make it again!
We liked the flavor of the butter, and decided that it would be excellent to use on corn on the cob. However, the steak was so salty that we couldn't eat it. I'd like to try this again another time, with less salt, because the rest of the ingredients are things that we really like. Made for ZWT5 by one of the Cooks with Dirty Faces.
I made this recipe using 3 New York steaks that are 1 inch thick. I followed the instructions exactly. I broiled these steaks to desired doneness. It was awesome. Thank you for sharing the recipe.
Very very good!
This is wonderful! The butter is to die for! I have been craving steaks and this just fit the bill perfectly. I marinated the steaks for most of the day before dinner. Just delicious. Made for ZWT4 for the Tastebud Tickling Travellers.
Wonderful! The butter is fantastic and we will be making this alot. I used rib-eye steaks (DH forgot that I wanted porterhouse, lol), and made the marinade in the morning, so they marinated about 8 hours. Thanks Nick's Mom for a new keeper. Made for ZWT4.
Boy oh boy, did we love this one! My son gave it thumbs up, so it's one we will be having again soon! What great flavor contrasts with the spices and cheese. I have added this one to our menu rotation and can't wait to have it again myself! Thanks for sharing!