the fresh thyme. Place the cloves of garlic
on a cutting board and, with the flat side of a knife, crush
the cloves. Cut the onion
in half and cut the halves into thin half-moon slices. Place all in a large bowl. Stir in the wine
and oil, and then add the steaks (or you can layer everything in a large baking dish
). Marinate in the refrigerator for 4 to 6 hours, turning the meat once or twice.
Preheat a grill to medium-high heat (about 400 degrees F).
Grill each steak to desired doneness, for 4 to 6 minutes each side for medium-rare, 7 to 8 minutes on each side for medium and 10 to 12 minutes each side for well-done.
Slice off 1 ounce rounds of the Truffle
Tremor Butter to place on top of each steak as they come off the grill
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.