Steak with Garlic Confit by Derek Wolf
Recipe by Pro Team member, Derek Wolf, @overthefirecooking
Garlic confit is a very tasty addition, and this time we are basically using it as a “board sauce” for the steaks. Simmer the garlic in oil for 30-45 minutes until softened. Grill up the steaks. This recipe uses a very umami packed seasoning of salt, pepper, garlic and mushroom powder. Finish with the garlic infused oil, spread garlic, salt, pepper and balsamic vinegar to the plate then the sliced steak and grilled garlic bread on top.
Servings: 2-4 People
Prep: 15 minutes
Cook: 25 minutes
What You’ll Need
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
8-12 Garlic Cloves
2-3 Rosemary Sprigs
2-3 cups Olive Oil
Sliced Bread, dipped in garlic oil
Slather your steaks with hot sauce as a binder and season with the salt, pepper, garlic powder and mushroom powder. Set to the side until ready to cook.
Preheat your grill to medium high heat temperature (around 375F) for direct cooking.
Add a cast iron skillet with the whole garlic cloves and olive oil to the grill. Wait until the garlic is simmering, then control the heat so that it stays simmering. Let the garlic brown (but not burn) and cook for 30-45 minutes or until it is extremely tender. In the last 10 minutes, add some rosemary sprigs to the oil if you desire. Pull off and keep warm once done.
Next, add your steaks to the grill and cook until 120F internal (around 10-15 minutes per side). When the steaks are done cooking, pull them off and let them rest for 10 minutes.
Slice some bread and dip in the garlic oil. Add to the grill to cook for 1-2 minutes per side or until nicely browned and crispy. Pull off and keep warm for serving.
Slice into your steaks and set to the side. To a large serving plate, add some of the garlic and mush it. Spread the garlic out and add some of the garlic oil, kosher salt, black pepper and balsamic vinegar. Add your sliced steak on top of the mixture and finish with more oil and some rosemary. Serve with charred lemons and the crusted bread. Enjoy!