4 -8 to 10-ounce boneless beef strip steaks, cut 1-1/4 inches thick
1/2 cup unsalted butter
5 cloves garlic, crushed
1 tablespoon garlic salt
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1 bunch fresh rosemary
Let steaks stand at room temperature for 1 hour. For butter baste, in a small saucepan simmer butter and crushed garlic over medium heat 2 to 4 minutes. Let stand for 1 hour. Remove 2 tablespoons of the garlic butter; set aside.
To season steaks, combine garlic salt, black pepper, and cayenne pepper. Moisten hands with water and work seasoning into both sides of the meat. Let stand for 5 minutes.
For a basting brush, tie rosemary to the handle of a wooden spoon. Brush some of the butter baste on steaks. Grill steaks directly over hot coals for 8 minutes. Turn steaks; baste every 2 minutes. Stand steaks on edge, fat edges down, leaning against one another. Grill for 1 minute. Turn. Grill until steaks reach internal temperature of 145 degrees F. Transfer steaks to a cutting board. With a fresh basting brush, baste steaks with reserved garlic butter. Let stand 5 minutes.
Recipe shared from: http://www.bhg.com/recipe/adam-perry-langs-butter-basted-strip-steak/