Grilled Steak with Sofrito Butter

Name: Grilled Steak with Sofrito Butter
Prep time: 10M
Total time: 20M
Yield: 4 Servings
Ingredients: 4 tbsp. butter, softened; ¼ cup GOYA® Sofrito; 4 6 oz. filet mignons, strip steaks or other favorite steak fillets (about 1 inch thick); GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Jump to recipe

A Steakhouse Classic – With a GOYA® Twist

A hot steak fresh off the grill is a definite summer treat. But when you season it with GOYA® Adobo All-Purpose Seasoning, instead of salt and pepper, your favorite cut of meat becomes spectacular. Here, we top the savory steaks with a mixture of GOYA® Sofrito and butter for Latin take on a classic steakhouse topping.

Total Time

20m

Prep Time:10m

Yields:4 Servings

Save

Ingredients

4 tbsp.

butter, softened

¼ cup

GOYA® Sofrito

Buy at Shop.goya.com

Find in-store

6 oz. filet mignons, strip steaks or other favorite steak fillets (about 1 inch thick)

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Buy at Shop.goya.com

Find in-store

Directions

Kitchen View

Show Photos

Step 1

In medium bowl, stir together butter and sofrito until combined. Place small sheet plastic wrap on work surface; top with butter mixture. Using plastic wrap as an aid, form butter mixture into 1½ ” diameter log; wrap tightly and chill until firm. (Note: Butter can keep in refrigerator 1 week or in freezer 1 month.)

Step 2

Heat grill to medium-high heat. Season steaks generously with adobo. On greased grill grates, cook steaks, flipping once, until well browned on both sides and medium rare (about 6 minutes).

Step 3

Transfer steaks to serving plates. Cut butter into 4 rounds. Top each steak with 1 round butter; let steak rest 5-10 minutes (butter will melt slightly). Serve with GOYA® Sweet Plantains, if desired.

Free-Form Sofrito Butter

Shaping the Sofrito Butter into a log shape (Step 1) makes for a pretty presentation: the round discs of butter melt evenly and look muy elegante on top of the steaks. However, if you prefer a more casual look (and a quicker approach), simply cover the bowl of Sofrito Butter with plastic wrap and transfer to the refrigerator until chilled. Once the steaks are cooked, top each steak with 1 tablespoon of the butter mixture.

Products in this Recipe

Buy at Shop.goya.com

Find in-store

Sofrito

Buy at Shop.goya.com

Find in-store

Adobo All-Purpose Seasoning with Pepper

Free-Form Sofrito Butter

Shaping the Sofrito Butter into a log shape (Step 1) makes for a pretty presentation: the round discs of butter melt evenly and look muy elegante on top of the steaks. However, if you prefer a more casual look (and a quicker approach), simply cover the bowl of Sofrito Butter with plastic wrap and transfer to the refrigerator until chilled. Once the steaks are cooked, top each steak with 1 tablespoon of the butter mixture.

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

The best summer recipes for your outdoor grilling

Have your grill ready this summer, and prepare easy and delicious recipes to enjoy the whole season.

Learn More

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account

Recipe Tags

Grilled Steak with Sofrito Butter

Prep Time: 10m

Total time: 20m

Yields: 4 Servings

<h2 class="subheader">A Steakhouse Classic – With a GOYA® Twist</h2> A hot steak fresh off the grill is a definite summer treat. But when you season it with GOYA® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-id="8345">Adobo All-Purpose Seasoning</a>, instead of salt and pepper, your favorite cut of meat becomes spectacular. Here, we top the savory steaks with a mixture of GOYA® <a title="Sofrito" href="https://goya.com/en/products/sofrito" data-id="8100">Sofrito</a> and butter for Latin take on a classic steakhouse topping.