Garlic Inferno Stuffed Trailblazer Steaks

Mild spicy&smokey, garlic, spinach, mushrooms, stuffed steaks with applewood bbq & whiskey bourbon flavoring topped with crispy onion straws and a mesquite steakhouse garlic butter.

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Step 1

Mix all dry seasonings under “for steaks” in a large mixing bowl and rub into steaks generously. Tightly wrap the steaks individually in plastic wrap and chill in refrigerator for no more than 24 hours

Step 2

Pull steaks from fridge and slice a pocket into each one that follows the shape of the steak without cutting more than 1/2 inch from outer outline. Salt and pepper steak and let sit until room temperature.

Step 3

Sauté chopped spinach and mushrooms in olive oil with minced garlic. Mix all ingredients together in a large bowl to make a thick stuffing. Preheat oven to 375.

Step 4

Stuff steaks evenly with mixture and make sure to pack firmly. Use butchers twine to tightly tie and seal all steaks once stuffed. Take your softened stick butter and mix in a bowl with all ingredients under “steak finishing” except seasoned salt and sliced onion and 1/4 teaspoon garlic powder. Once mixed, make a log shape in parchment paper and return to fridge to harden.

Step 5

Place a cast iron skillet over medium high heat with butter or olive oil and once heated, place steaks in skillet and sear for 2-3 minutes on each side. Drizzle lightly with olive oil and place cast iron in your heated oven and cook for 10-15 minutes (medium rare) or to desired temp.

Step 6

Mix one cup of flour with seasoned salt, pepper, and 1/4 teaspoon garlic powder. Run sliced onions under water and immediately coat in flour mixture then directly to hot oil to make onion straws. Once steak is done remove from oven and let sit for 5 minutes before cutting or removing twine. Once ready to eat, place a disk of the bbq steak butter on steak and top with onion straws