Garlic Broiler Steak

The hubby and I were getting tired of plain old steak, and after thinking this up we have never gone back! This is VERY garlic-y, just so you know, and this is the toned down version!! Total fat looks like a LOT but a portion of the butter melts off so it's not really as much as it seems. NOTE: I use a Magic Bullet to make this, it can be done by hand but doesn't turn out as well. I HIGHLY recommend a processor of some kind. 35 minute prep is for chilling.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 6  tablespoons  melted butter or 6  tablespoons margarine
• 6  large garlic cloves, crushed (about 6 teaspoons)
• 1  teaspoon paprika
• 1⁄2 teaspoon  garlic salt
• 1⁄4 teaspoon onion powder
• 1⁄2 teaspoon Accent seasoning
• 1  teaspoon Worcestershire sauce
• 1  tablespoon red wine
• 1  teaspoon black pepper
• 1  lb  steak, about 1 inch thick
• 1⁄8 teaspoon cayenne pepper (optional)

Directions

1. Melt butter in a small bowl.
2. If using a processor, (again, HIGHLY recommended), transfer butter to mixing cup. If not, then proceed.
3. Crush garlic into the butter with a garlic press.
4. Add all ingredients and blend until smooth, about 10 seconds.
5. **If not using processor, stir well until combined.
6. Place in freezer approx 30 minutes or until mixtures becomes like a thick paste.
7. After trimming fat from meat, gently slice several long cuts in a cross hatch pattern on both sides, no more than 1/4 inch deep.
8. Spread garlic mixture with the back of a spoon on one side of meat, make sure you work it into the slices.
9. For Medium steak cook in the broiler, garlic side up for 7 minutes, then flip and spread garlic mixture on the other side, cooking an additional 8 minutes. It will run a little on the flip-side, so be gentle.
10. Let rest for 5 minutes before slicing.