4 (7- to 8-ounce) boneless beef top loin (strip)
    steaks, cut 1 inch thick
Vegetable oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 recipe Toasted Garlic Butter (see recipe below)
2 tablespoons snipped fresh parsley

Trim fat from steaks. Lightly brush steaks on all sides with oil. Sprinkle salt and pepper evenly over steaks; rub in with your fingers.

Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. (Allow 11 to 15 minutes for medium-rare doneness (145 degrees F) or 14 to 18 minutes for medium doneness (160 degrees F.

To serve, drizzle steaks with Toasted Garlic Butter; sprinkle with snipped parsley.

Makes 4 servings.

Toasted Garlic Butter: In a small saucepan cook 4 large unpeeled cloves of garlic over medium-high heat for 5 to 7 minutes or until skins begin to brown, turning occasionally. Remove from heat; cool. When cloves are cool enough to handle, peel skin from cloves; discard skins. Return garlic to saucepan; add 1/2 cup butter. Cook over low heat until butter melts, mashing garlic with a fork. If desired, stir in 1/4 teaspoon anchovy paste or 1 teaspoon Worcestershire sauce. Serve warm.

Nutritional facts per serving: calories: 634, total fat: 43g, saturated fat: 22g, cholesterol: 216mg, sodium: 966mg, carbohydrate: 1g, fiber: 0g, protein: 57g, vitamin C: 6, calcium: 3, iron: 19%