Directions

1. Prepare the Garlic Butter: In a bowl, mix the butter, parsley, garlic, Worcestershire sauce, and salt until combined. Using plastic wrap, roll the garlic butter into a log shape, 1 inch in diameter. Refrigerate for 2 hours or until the butter is solid. The Garlic Butter may also be made one day ahead.
2. Remove the steaks from the fridge and allow them to sit at room temperature for 20 min. Rub olive oil on both sides of each steak and season with salt and coarse ground black pepper.

3. Open the Bravo door. Place the Mesh Rack and slide into position 3, place grill on shelf rack position 1. Press ON/OFF to turn on the Bravo. press PRESET then turn START/PAUSE dial to select one of the Presets: • Preset 14 Rare 120 ̊F • Preset 15 Medium Rare 130 ̊F • Preset 16 Medium 135 ̊F • Preset 17 Medium Well 145 ̊F • Preset 18 Well 165 ̊F

4. Press START/PAUSE to begin the preheating to 450 ̊F.

5. Melt 2 T garlic butter.

6. Brush the steaks with the garlic butter.

7. Once the Bravo is preheated the Bravo will beep twice, ready, 10 second countdown, and beep once. Open the Bravo door and pull out the Mesh Rack Insert the Probe into the side of one of the steaks. Place steaks on the Mesh Rack. Slide the Mesh Rack back into Bravo. Close the Bravo door to begin cooking 450 ̊F to an Internal Probe Temperature selected: • Preset 14 Rare 110 ̊F • Preset 15 Medium Rare 115 ̊F • Preset 16 Medium 120 ̊F • Preset 17 Medium Well 130 ̊F • Preset 18 Well 155 ̊F

8. Open the Bravo door and remove the steaks, leaving the Probe in to monitor carryover cooking: • Preset 14 Rare 120 ̊F • Preset 15 Medium Rare 130 ̊F • Preset 16 Medium 135 ̊F • Preset 17 Medium Well 145 ̊F • Preset 18 Well 165 ̊F

9. When the carryover target temperature is reached, the Bravo will beep three times and display “End”

10. Top with the garlic butter and serve.