Recipe Background
Steak and garlic just make sense together, like a fancier, meatier peanut butter and jelly combo. So Famous Garlic Steak just amps that up a bit... then a bit more... and then goes all the way to the top! The steak is beautifully marinated with the savory aroma of garlic, which is further enhanced with golden, oil-roasted garlic cloves served on top! The steak is juicy, rosy, and fantastically grilled! Famous Garlic Steak is a little bite of garlic heaven!
Steak and garlic just make sense together, like a fancier, meatier peanut butter and jelly combo. So Famous Garlic Steak just amps that up a bit... then a bit more... and then goes all the way to the top! The steak is beautifully marinated with the savory aroma of garlic, which is further enhanced with golden, oil-roasted garlic cloves served on top! The steak is juicy, rosy, and fantastically grilled! Famous Garlic Steak is a little bite of garlic heaven!
Ingredients
- 8 cloves garlic minced, plus 12 cloves garlic, peeled and whole, divided
- 1 tablespoon plus 1 cup olive oil divided, plus more, to taste, for greasing the grill grates
- salt to taste
- ground black pepper to taste
- 2 (12-ounce) New York strip steaks
- 1 1/2 tablespoons balsamic vinegar
- rosemary sprigs optional, to taste, for garnish
- thyme sprigs optional, to taste, for garnish
Directions
- In a bowl, add 8 cloves of the minced garlic, 1 tablespoon of the olive oil, the salt, and the pepper and whisk to combine.
- Pour the olive oil mixture into a resealable plastic bag.
- Add the steaks to the resealable plastic bag, then seal the bag while squeezing out the excess air.
- Place the bag in the refrigerator to marinate for at least 8 hours and up to overnight.
- In a small saucepan over low heat, add the remaining whole garlic cloves and the remaining 1 cup of the olive oil and cook, while stirring occasionally, until the garlic is golden and tender, about 30 minutes.
- Set the oil-roasted garlic cloves aside.
- Preheat the grill to high heat.
- Using the extra oil, lightly oil the grill grates.
- Transfer the steaks from the plastic bag and wipe off the excess marinade with paper towels.
- Generously season the steaks on both sides with the salt and the black pepper.
- Add the steaks to the hot grill and cook, flipping once, until they start to firm and the meat reaches an internal temperature of 130 degrees F, about 5 minutes per side.
- Transfer the steaks to a plate and tent them with foil.
- Allow the steaks to rest until they reach an internal temperature of 135 degrees F for medium-rare, about 5 minutes.
- Drizzle the steaks with the balsamic vinegar.
- Serve the steaks with the oil-roasted garlic cloves, the rosemary sprigs, and the thyme sprigs.
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