Recipe by ketchupqueen
My dad taught me this one. Awesome for a quick dinner with boiled, mashed, or any other kind of potatoes and a salad (especially a nice garlicky Ceasar). Living in beef country, we buy steaks on sale (good cuts are sometimes marked down as cheap as or cheaper than ground beef), and wrap, bag, and freeze until we're ready to eat them. (Freezing also tenderizes them a bit, so even cheaper cuts are really gooood.) Slicing the steak and putting in the garlic is optional, but why would you omit it? It's sooooo goooood. You can also add pepper right before you do the salt, but we find it detracts from the garlic and beef and salt flavors.
Top Review by Mewnshine
GREAT way to bring out the yummy taste of the steak! We include rosemary with the garlic, and salt VERY liberally, let sit for about an hour, then rinse the salt off. Leaves just the right amount in the meat.
- 1 steak, per serving your preferred cut and size (defrosted if frozen, go for the best you can afford, it's worth it)
- 1 whole fresh head of garlic
- kosher salt
Directions See How It's Made
- Slice cloves of garlic thinly, the long way (about 1 to 1 1/2 cloves per steak, depending on size and how much you like garlic).
- Make several cuts, about 1 to 2 inches long, against the grain of the steak. Go almost all the way through, but not quite, to form "pockets" in the steak.
- Place a slice or two of garlic in each of the "pockets", and squish back together.
- Liberally and evenly sprinkle kosher salt on top of the steak. Flip over and do the same on the other side, being careful not to disturb the garlic hidden deep within the meat.
- Let the steaks rest while you prepare the broiler or grill. If you're using the broiler, be sure to put aluminum foil on your broiler pan (and remember to cut the slits) to avoid a mess.
- Broil or grill the steaks to desired doneness, turning once. Mmmmmmmmmm.