This recipe by Derek Wolf, @overthefirecooking, features steaks served with a flavorful garlic confit. The garlic is simmered in olive oil until tender and used as a base for the steak and as a spread on the serving plate. An umami-packed seasoning blend of salt, pepper, garlic powder, and mushroom powder adds depth of flavor to the steaks.
Yield
Serves 2-4 People
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
Steak
- 1-2 Porterhouse steaks
- 1.5 tsp Kosher salt
- 1.5 tsp Black pepper
- 1.5 tsp Garlic powder
- 1 tsp Shitake mushroom powder
- 2 tbsp Hot sauce
Garlic Confit
- 8-12 Garlic cloves
- 2-3 Rosemary sprigs (optional)
- 2-3 cups Olive oil
Serving
- Sliced bread
- Charred lemons
Preparation
- **Marinate the Steaks:** Slather your steaks with hot sauce as a binder and season them with salt, pepper, garlic powder, and mushroom powder. Set the steaks aside to marinate while you prepare the other ingredients.
- **Preheat the Grill:** Preheat your grill to medium-high heat (around 375°F) for direct cooking.
- **Make the Garlic Confit:** Add a cast iron skillet with the whole garlic cloves and olive oil to the grill. Heat the oil until simmering, then adjust the heat to maintain a simmer. Let the garlic brown (but not burn) and cook for 30-45 minutes, or until very tender. In the last 10 minutes of cooking, you can add rosemary sprigs to the oil for extra flavor (optional).
- **Grill the Steaks:** Once the garlic confit is cooked, add the steaks to the grill and cook them to an internal temperature of 120°F (around 10-15 minutes per side).
- **Rest the Steaks:** When the steaks are done cooking, remove them from the grill and let them rest for 10 minutes.
- **Toast the Bread:** Slice the bread and dip it in the garlic oil. Add the bread slices to the grill and cook for 1-2 minutes per side, or until golden brown and crispy. Remove the toasted bread from the grill and keep it warm for serving.
- **Assemble the Plate:** To a large serving plate, add some of the garlic confit and mash it with a fork. Spread the mashed garlic on the plate, then drizzle with some garlic oil, sprinkle with kosher salt, black pepper, and balsamic vinegar.
- **Serve:** Place the sliced steak on top of the garlic mixture on the plate. Drizzle with additional garlic oil and garnish with some rosemary (optional). Serve with charred lemons and the toasted garlic bread. Enjoy!
