Title: Vampire Repellent Steak
Categories: Meat
Yield: 1 Servings

1		Thick steak *
		Garlic powder
		Lemon pepper

* (as large as you can consume in one sitting), cut 3/4-1 inch thick

Cover the steak with as much garlic powder and lemon pepper as your conscience will allow (you should BARELY be able to see the meat through the spices for my taste).

Grill to your preferred state of doneness (if you like it much past medium rare, please don't tell me.)

When the steak comes off the grill, cover with the following butter:

2 Tbsp. REAL butter (no margarine, please), softened, but NOT melted 2 fat cloves garlic, crushed the juice of 1/4 lemon generous pinch of dry mustard (Coleman's or something similar)

Mix the ingredients together, and spoon over the hot steak. It will melt and combine with the steak juices to form a sauce.

Note: for polite company, you may form this butter into balls or into a roll, and coat the exterior of the balls/roll with minced parsley.

When used this way, the garlic has a surprisingly hot, spicy taste -- not offensive, but quite different from cooked garlic.

From: Kathy Pitts Date: 08-02 Cooking From: Dale Shipp Date: 13 Nov 97

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