This is no hard recipe and if you don’t already have Adobo Seasoning as a household item, you need it. I first heard of this amazing stuff at a friends house last summer. They were grilling and we stopped in to visit. We were all sitting around on the couch and in they walked with plates full of steak and potatoes. Now I have smelled some pretty delightful smells, but this didn’t even compare. I had never smelled anything so good and they all get going on and on about how it was the most delicious steak they had ever had. Well the girlfriend was away on work so I was a little curious. I asked how they had cooked it and he said, “Well the wife uses this weird shit called Adobo so I put that on it and grilled it.” I was surprised that I had never heard of it coming from a restaurant, and then all of a sudden it was in every recipe I saw. So I hiked my way on down to the store and searched high and low. I finally found it. I literally just used it a month or two ago for the first time! My husband and all of my friends agreed it was the most amazing steak they had ever had!! I now put it on everything and every time I make steaks I never stray anymore, this is the only recipe I will use. It’s simple and only uses two ingredients!
All you need is Butter and Adobo Seasoning for the steaks.
Put A LOT of butter in the pan and let it melt. Place your steaks in the pan and sprinkle Adobo all over. I use my fingers or a spoon to press it in so it sticks to the steaks, and then flip them immediately and do the same to the other side. DO NOT ADD SALT!!!! Adobo already has salt AND garlic salt and is VERY salty on it’s own. then just cook to your desired temperature. Be sure the pan doesn’t go dry, I have to continue adding butter throughout cooking. Also, sometimes I get busy with other things and when I flip them, it’s a little dry so I just slather a little butter right on the steaks. Don’t be afraid to keep adding butter, the more you have to add, the juicier the steaks will be!
For the Blue Cheese Dipping Sauce I just take bottled Blue Cheese, any brand, and mix a little mayo, a little white vinegar, and A LOT of crumbled blue cheese. The chunkier the better! You can heat it on the stove, but Andrew and I like cold or room temp.