Butter Basted Fork Tendered Steak







  • 2 Tablespoons kosher salt
  • 2 Tablespoons black pepper
  • 1 Tablespoon garlic powder
  • 2 teaspoon onion powder
  • 2 teaspoon paprika
  • 2 sticks Challenge Butter, divided
  • ribeye steaks
  • 3 feet butchers twine per steak
  • non-stick cooking spray


  • 1

    Combine salt, pepper, garlic powder, onion powder, and paprika in a bowl or plastic bag. Reserve 1 Tablespoon of seasoning for basting butter and set the remaining aside to season the steak.

  • 2

    Using a fork or a meat tenderizer with needle blades, probe the entire surface of steak on both sides two to three times.

  • 3

    The steaks will flatten during tenderizing stage so you will have to reshape steak with the twine. Gather steaks with your hands and pull them in to reshape them.

  • 4

    Once reshaped, snugly wrap butchers twine around perimeter of the steak three times and tie it off. Trim excess from ends.

  • 5

    Season steak with ½ to 1 tsp per side based on preference, and let the meat rest 20 to 30 minutes before cooking.

  • 6

    Melt one stick of Challenge Butter and combine with one Tablespoon of seasoning.

  • 7

    As steaks are resting, preheat grill to 500-525 degrees.

  • 8

    Spray one side of steak with non-stick cooking spray and place it on the grill. Cook for two and a half minutes.

  • 9

    Spray topside of each steak with non-stick spray, flip and baste with butter/seasoning mixture. Grill for another two and a half minutes.

  • 10

    Flip the steaks and rotate them 90 degrees, baste with butter mixture and grill for another two and a half minutes.

  • 11

    Flip steaks, baste and check internal temp. Cook to desired doneness. (125º for medium rare, 130º medium, or 140º well done.)

  • 12

    Remove from grill and let rest for 5-10 minutes.

  • 13

    Add dollop of Challenge Butter and serve.

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